Skillet Enchiladas

In Dutch oven skillet, combine the cream of mushroom soup, enchilada sauce and milk; heat until bubbly.

Heat cooking oil in small skillet; dip corn tortillas until limp.

Drain tortillas. In skillet, cook beef and onion until meat is brown and onion is tender; drain off fat.

Set aside half of meat mixture.

Add the other half of meat mixture to sauce mixture in Dutch oven pan. Place some meat and shredded cheese on each tortilla.

Roll up each tortilla as for jelly roll.

Arrange tortillas, seam side down in Dutch oven skillet.

Sprinkle remaining shredded Velveeta cheese on top of tortillas.

Cover and cook about 10 minutes on low heat until cheese on top melts.

Makes 8 enchiladas.