“These enchiladas are made using a skillet, no oven. I think these would be good with beans added to the cheese and olives. I found the recipe on a magazine insert.”
READY IN:
45mins
YIELD:
8 Enchiladas
UNITS:
US

Ingredients Nutrition

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (10 ounce) can enchilada sauce
  • 13 cup milk
  • 1 -2 tablespoon canned diced green chiles
  • vegetable oil, for frying tortillas
  • 8 corn tortillas
  • 10 ounces finely shredded cheddar cheese, divided (or cheddar and jack)
  • 12 cup chopped ripe olives

Directions

  1. In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
  2. Stir in soup, enchilada sauce, milk and chilies; Bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally.
  3. Meanwhile in another skillet, heat 1/4 inch of oil; dip each tortilla in hot oil for 3 SECONDS on each side or until just limp; drain on paper towels.
  4. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives; roll up and place over beef mixture, spooning some of the beef mixture over the enchiladas.
  5. Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve.

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