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Skillet Enchiladas

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Ingredients
  Ground beef 1 Pound
  Chopped onions 1⁄2 Cup (8 tbs)
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Enchilada sauce 10 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Chopped and seeded canned green chilies 2 Tablespoon
  Tortillas 8 (Frozen, Canned, Or Homemade)
  Cooking oil 1 Tablespoon
  Shredded sharp process american cheese 10 Ounce (2 1/2 Cups)
  Chopped pitted ripe olives 1⁄2 Cup (8 tbs)
Directions

In a 10-inch skillet brown the ground beef and onion; drain off excess fat. (Electric skillet 350°.)
Stir in soup, enchilada sauce, milk, and chilies.
Reduce heat (220°); cover and cook 20 minutes, stirring occasionally.
In a small 6-inch skillet dip the tortillas in a little hot cooking oil just till limp.
Drain.
Reserving 1/2 cup cheese, place 1/4 cup cheese on each tortilla; sprinkle with olives.
Roll up each tortilla.
Place in sauce; cover and cook till heated through, 5 minutes.
Sprinkle with reserved cheese; cover and cook till cheese melts, about 1 minute.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday, Quick
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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