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.
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
Reviews
DELICIOUS!!
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!
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).