denna's skillet enchiladas
(2 ratings)
No Image
A favorite from a country Methodist church cookbook.
►
(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For denna's skillet enchiladas
-
1 lbground beef
-
1/2 cchopped onion
-
1 cancream of mushroom soup, undiluted
-
1-10 ozcan mild enchilada sauce
-
1/3 cmilk, 2%
-
2 Tbspchopped green chilies
-
8 mdcorn tortillias
-
cooking oil
-
2 1/2 cmexican blend shredded cheese
-
1/2 cblack olives
How To Make denna's skillet enchiladas
-
1In a 10 inch skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off grease. Stir in soup, enchilada sauce, milk and chilies. reduce heat, cover, and simmer for 20 min, stirring occassionally. In a small skillet, dip tortillas in hot oil just until limp (about 5 seconds, on each side).Reserve 1/2 cup cheese, place 1/4 cup remaining cheese on each tortilla sprinkle with olives and roll up. Place in skillet in sauce and cook until heated through (5 min). Sprinkle with reserved cheese, cover and cook until cheese melts. Serve with green salad and picanta sauce. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT