Prep 15 mins
Cook 30 mins
These enchiladas are made using a skillet, no oven. I think these would be good with beans added to the cheese and olives. I found the recipe on a magazine insert.
- 1 lb ground beef
- 1 medium onion, chopped
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1 (10 ounce) can enchilada sauce
- 1⁄3 cup milk
- 1 -2 tablespoon canned diced green chiles
- vegetable oil, for frying tortillas
- 8 corn tortillas
- 10 ounces finely shredded cheddar cheese, divided (or cheddar and jack)
- 1⁄2 cup chopped ripe olives
- In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
- Stir in 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 on each side or until just limp; drain on paper towels.
- Top each tortilla with 1/4 cup cheese and 1 tablespoon olives; roll up and place over beef mixture, spooning some of the beef mixture over the enchiladas.
- Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve.
Hate to be harsh, but this was terrible. The "sauce" tasted like Beef Stroganoff because of the cream of mushroom soup. I should have known better. Happy cooking!
I use flour tortillas when making this often-requested recipe, one of my husband's favorites. Method: Just before adding the heated sauce (soup, enchilada sauce, milk, & green chiles) to the browned meat, soften the flour tortillas by dipping each one into the sauce. This eliminates the need for frying in oil. For best results, increase the enchilada sauce to 15 ounces. Note: I make these enchiladas in a 13" electric skillet, not on the stove-top.
Deb's Recipes provided a great suggestion re dipping in sauce instead of oil.