"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

SKILLET ENCHILADAS Recipe

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This recipe for SKILLET ENCHILADAS, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. Hamburger
1/2 Cup Onion (chopped)
1 Can Cream of Mushroom Soup
1 (10 oz.) Can Enchilada Sauce (Old El Paso)
1/3 Cup Milk
1 Small Can Diced Green Chilies
8 Corn Tortillas
2 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Olives (chopped)

Directions:
Directions:
In a 10" skillet, cook hamburger and onion until meat is brown. Drain off fat. Stir in soup, enchilada sauce, milk and chilies. Reduce heat and simmer for 20 minutes-covered. In a small skillet dip tortillas in hot oil until soft about 5 seconds per side. Drain. Reserve 1/2 cup of the cheese. Place 1/4 cup of remaining cheese on each tortilla. Sprinkle with olives. Roll up shells and place in sauce in skillet. Cover and cook until heated through. Sprinkle reserved cheese over entire casserole. Cover and cook until the cheese melts. Serve with salsa and sour cream.

 

 

 

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