Skillet Enchiladas Recipe
Skillet Enchiladas Recipe photo by Taste of Home
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Skillet Enchiladas Recipe

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"Send your enchiladas!" urged my family when I was considering recipes to submit for this competition. This stovetop Mexican-style dish disappears fast when our two grown children and three grandchildren visit.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 8 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10 ounces) enchilada sauce
  • 1/3 cup milk
  • 1 to 2 tablespoons canned chopped green chilies
  • Canola oil
  • 8 corn tortillas
  • 2-1/2 cups (10 ounces) finely shredded cheddar cheese, divided
  • 1/2 cup chopped ripe olives


  1. 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.
  2. Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas.
  3. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield: 8 enchiladas.
Originally published as Skillet Enchiladas in Country Woman January/February 2000, p33

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sfrewerd User ID: 1069246 29150
Reviewed Jun. 16, 2013


kerrynjames User ID: 5662698 65288
Reviewed Oct. 4, 2011

"We enjoyed this dish... next time, we're adding a little more spice. Thanks for the recipe!"

MikadoFan User ID: 5948177 27263
Reviewed Apr. 23, 2011

"My family has loved this recipe since we first got it off of a Better Homes and Gardens Recipe card in the early 1980's. Interesting how many great but unoriginal recipes you can find on this site."

obsessedwithfood User ID: 3724663 203425
Reviewed Nov. 18, 2010

"Very easy and very delicious! Topped it with shredded lettuce and sour cream. Will definitely be making this recipe again."

lindseychesser User ID: 2720113 203424
Reviewed Oct. 13, 2010

"This recipe was sooo good! I rarely find new recipes that myself and my husband both like. This did it! Modification - I didn't have olives so just cheese would have been good enough but I also added about 1/8 cup of beans to each each enchilada. The beans need to be heated and cooked for a few minutes first to get soft. The beans worked really well. I used pinto but I think black beans or any kind would taste good. Overall, delicious!"

whateverfood User ID: 1336157 37372
Reviewed Aug. 11, 2008

"I'm sorry.[:'(]  Maybe it's because I've eaten too many south of the border- you lost me with the soup.  I will say you are one of the few cooks that uses corn tortillas for this- very authentic, and I appreciate it when recipes try to follow authenticiy.Yes (I know, I'm screwy- almost certifiable).Big Smile"

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