Skillet Enchiladas

1 lb. hamburger 1 medium onion, chopped
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 oz.) can enchilada sauce 1/3 cup milk
2 T. canned, chopped green chilies vegetable oil
8 corn tortillas 2-1/2 cups finely shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Meanwhile in another skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese. roll up and place over beef mixture, spooning some of mixture over enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield: 8 enchiladas