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Skillet: Skillet Enchiladas *

Source of Recipe

taste of home, Cathie Beard


List of Ingredients

1 pound ground beef
1 medium onion, chopped
1 can cream of mushroom soup, condensed
10 ounces enchilada sauce
1/3 cup milk
2 tablespoons canned chopped green chiles
8 corn tortillas
2 1/2 cups cheddar, finely shredded
1/2 cup chopped ripe olives


Recipe

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 mins, stirring occasionally. Meanwhile, in another skillet, heat 1/4 in of oil. Dip each tortilla in hot oil for 3 secs on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 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 mins. Sprinkle with remaining cheese; cover and cook until cheese is melted.