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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.
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    8 enchiladas


  • 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.

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  • sfrewerd
    Jun 16, 2013


  • 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).