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Skillet Enchiladas

 Skillet Enchiladas
"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.
8 ServingsPrep: 10 min. Cook: 35 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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

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Skillet Enchiladas (continued)

Directions (continued)

  • remaining cheese; cover and cook until cheese is melted. Yield: 8
  • enchiladas.