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    You are in: Home / Recipes / Skillet Enchiladas Recipe
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    Skillet Enchiladas

    Skillet Enchiladas. Photo by Hey Jude

    1/1 Photo of Skillet Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Barb Gertz's Note:

    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.

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    Ingredients:

    Yield:

    Enchila ...

    Units: US | Metric

    • 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

    Directions:

    1. 1
      In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
    2. 2
      Stir in soup, enchilada sauce, milk and chilies; Bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve.

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    Ratings & Reviews:

    • on September 25, 2009

      15

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2005

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2013

      Deb's Recipes provided a great suggestion re dipping in sauce instead of oil.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Skillet Enchiladas

    Serving Size: 1 (1784 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 383.3
     
    Calories from Fat 224
    58%
    Total Fat 24.9 g
    38%
    Saturated Fat 11.7 g
    58%
    Cholesterol 77.1 mg
    25%
    Sodium 832.0 mg
    34%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 2.2 g
    8%
    Sugars 1.9 g
    7%
    Protein 22.0 g
    44%

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