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Skillet Enchiladas

Meat.World's picture
  Condensed cream of mushroom soup 10 3⁄4 Ounce
  Enchilada sauce 1 Can (10 oz)
  Milk 1⁄4 Cup (4 tbs)
  Chopped green chili peppers 2 Tablespoon
  Frozen tortillas 8 , thawed
  Shredded american cheese 2 1⁄2 Cup (40 tbs)
  Chopped pitted olives 1⁄2 Cup (8 tbs)
  Ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)

To make hot sauce, in saucepan combine mushroom soup, enchilada sauce, milk, and green chili peppers; heat till bubbly.
Dip tortillas, one at a time, in hot sauce just till tortillas become limp.
(Or, heat some cooking oil in a small skillet; dip tortillas in oil till limp.)
Drain tortillas.
Set aside 1/2 cup cheese.
Place 1/4 cup of the cheese on each tortilla; sprinkle with olives.
Roll up jelly-roll style.
In skillet cook ground beef and onion till meat is browned and onion is tender; drain off fat.
Stir in hot sauce.
Arrange tortillas, seam side down, in meat mixture in the skillet.
Bring to boiling; reduce heat.
Cover and cook about 5 minutes or till heated through.
Sprinkle with the reserved 1/2 cup cheese; cover and cook about 1 minute longer or till cheese melts.

Recipe Summary

Main Dish

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Skillet Enchiladas Recipe