Skillet Enchiladas

I planned to make skillet enchiladas for dinner, but since the hubs will be at work, I decided to make them for lunch (and make enough so the kids and I will still have plenty for dinner).

This recipe was shared with me years ago, and everyone in our family really likes them, so I thought maybe I should pass it on since it's fairly easy :)

Skillet Enchiladas (I always double the recipe...but I'm feeding 6)
1 lb ground beef
1/2 cup chopped onion
1 four oz. can chopped green chilies
1 can crm of mushroom soup
1/2 can of milk
12 corn tortillas
1 ten oz. can enchilada sauce (red)
2-3 cups of shredded cheese  (I use a 16 oz. block of cheese and shred it when I'm doubling)
I also recommend not being out of paper towels :)

Brown meat in large skillet; add onions, chilies, soup, and can of sauce.
Then add the milk and make sure it's all nicely blended together and let it simmer while you get the tortillas ready.
Heat some oil in a separate skillet and then dip each tortilla just long enough to soften it. (You will need lots of paper towels to stack the tortillas and soak up the oil)
When tortillas are ready, fill with some cheese, and then set them into the sauce (I do this one at a time). I have to use my spatula to move the sauce around and make room for them :)
Top with remainder of cheese and let simmer until thoroughly heated/cheese melted.

P.S. When I double this recipe, I used a large skillet to make the mixture then I get out another skillet and scoop/pour part of the mixture into the other skillets. I have tried just doing the recipes separate from the start, but it seems like more work ;)

P.S.S. It probably wouldn't hurt your family's feeling if you had chips and queso to go along with this :) I always think I'll make spanish rice and beans to go with it, but it never happens.

Enjoy!