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SKILLET ENCHILADAS




Source of Recipe


friend






List of Ingredients



• 1 pound ground beef
  
• 1 medium onion chopped
  
• 1 can (10 3/4 ounce) cream of mushroom soup undiluted
  
• 1 can (10 ounce) enchilada sauce
  
• 1/3 cup milk
  
• 1 to 2 tablespoons can chopped green chilies
  
• vegetable oil
  
• 8 corn tortillas
  
• 2 1/2 cups finely shredded cheddar cheese divided
  
• 1/2 cup chopped ripe olives
  






Instructions



1. In a large skillet, cook beef and onion over meduim heat until meat is no longer pink; drain
   
2. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil
   
3. Reduce heat cover and simmer for 20 minutes stirring occasionally.
   
   
4. Meanwhile, in another skillet heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp, drain on paper towels.
   
5. Top each tortilla with 1/4 cup of cheese and 1 tablespoon ripe olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas.
   
6. Cover and cook until heated through about 5 minutes.
   
7. Sprinkle with remaining cheese; cover and cook until cheese is melted.
   






Final Comments


Yield: 8 enchiladas