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Skillet Enchiladas Recipe

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This recipe for Skillet Enchiladas, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Blanchard
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 medium onion, chopped
1 can (10 3/4 oz.) condensed Cream of Mushroom soup
1 can (10 oz.) enchilada sauce
1/3 c. milk
2 tbsp. canned green chilies, chopped
vegetable oil
8 to 10 corn tortillas
2 1/2 c. (10 oz.) Cheddar Cheese, shredded & divided
1/2 c. ripe olives, chopped

Directions:
Directions:
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 for 20 minutes, stirring occasionally. Meanwhile, in another skillet, heat 1/4" of oil. Dip each tortilla in hot oil for 3 seconds on each side, drain on paper towels. Top each tortilla with a 1/4 cup cheese and 1 tbsp. olives. Roll up and place over beef mix, spooning some mix over the enchiladas. Cover and cook until heated through (5 minutes). Sprinkle with remaining cheese; cover and cook until cheese is melted.

 

 

 

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