Skillet Enchiladas

Name: Skillet Enchiladas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 enchiladas.
Cuisine: Enchiladas, Mexican Dinners, Mexican Recipes
Ingredients: 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

"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.

Ingredients

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

Directions

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.

Originally published as Skillet Enchiladas in Country Woman January/February 2000

Reviews

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Average Rating:

sfrewerd

Jun 16, 2013

DELICIOUS!!
kerrynjames

Oct 4, 2011

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

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

Nov 18, 2010

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

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

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. (I know, I'm screwy- almost certifiable).