Skillet Enchiladas

Skillet Enchiladas
Skillet Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb. ground beef

  • 1

    medium onion, chopped

  • 1

    can condensed cream of mushrrom soup, undiluted

  • 1

    can enchilada sauce

  • 1/3

    cup milk

  • 1 to 2

    Tbsp. canned chopped green chilies

  • Vegetable oil

  • 8

    corn tortillas

  • 2-1/2

    cups 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 ¼ 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 ¼ cup cheese and 1 Tbsp. 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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