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Skillet Enchiladas Recipe

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This recipe for Skillet Enchiladas is from Nana's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
1/2 cup chopped onion
1 10-1/2-oz can condensed cream of mushroom soup
1 10-oz can enchilada sauce, mild red
1/3 cup milk
2 T seeded, chopped, canned green chilies
12-15 corn tortillas
2-1/2 cups shredded sharp cheese (10 oz)
1/2 cup chopped pitted ripe olives
Directions:
Directions:
In a large skillet, brown the ground beef and onion; drain off excess fat (Electric skillet 350º). Stir in soup, enchilada sauce, milk, and chilies. Reduce heat (220º); cover and cook 20 minutes, stirring occasionally.
Wrap tortillas in a paper towel, and cook on high in microwave for 1 minute.
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.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I found this recipe in a cookbook gifted to me by Angela Davis for my kitchen wedding shower in 1972, and it quickly became a family favorite. After all these years, the only modification I've made is warming the tortillas in the microwave instead of frying them prior to rolling. We didn't own our first microwave until 1977, so didn't know there was an alternative until then.

 

 

 

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