Skillet Enchiladas
        * 1 pound ground beef 
        * 1 medium onion, chopped 
        * 1 can (10-3/4 oz.) condensed cream of mushroom soup 
        * 1 can (10 oz.) enchilada sauce 
        * 1/3 cup milk 
        * 1 to 2 tbsp. canned chopped green chilies 
        * Vegetable oil 
        * 8 corn tortillas 
        * 1 1/2 cups finely shredded cheddar cheese, divided1/2 cup chopped 
ripe olives
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 inch of oil. Dip each tortilla in hot 
oil for 3 seconds each side or just until limp; drain on paper towels. Top each 
tortilla with 1/4 cup of 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 the remaining cheese; 
cover and cook until cheese is melted.

Notes:  Taken from Better

Rhonda G in Missouri


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