- 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
- 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 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.
- Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield: 8 enchiladas.
Reviews for Skillet Enchiladas
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"We enjoyed this dish... next time, we're adding a little more spice. Thanks for the recipe!"
"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."
"Very easy and very delicious! Topped it with shredded lettuce and sour cream. Will definitely be making this recipe again."
"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!"