denna's skillet enchiladas
(2 RATINGS)
A favorite from a country Methodist church cookbook.
No Image
prep time
10 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can cream of mushroom soup, undiluted
- 1-10 ounce can mild enchilada sauce
- 1/3 cup milk, 2%
- 2 tablespoons chopped green chilies
- 8 medium corn tortillias
- - cooking oil
- 2 1/2 cups mexican blend shredded cheese
- 1/2 cup black olives
How To Make denna's skillet enchiladas
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes