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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

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.
Nutrition Facts
1 enchilada: 364 calories, 23g fat (10g saturated fat), 73mg cholesterol, 832mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 21g protein.

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