Skillet Enchiladas

Recipe by Barb G.
READY IN: 45mins


  • 1
    medium onion, chopped
  • 1
    (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 1
    (10 ounce) can enchilada sauce
  • 13
    cup milk
  • 1 -2
    tablespoon canned diced green chiles
  • vegetable oil, for frying tortillas
  • 10
    ounces finely shredded cheddar cheese, divided (or cheddar and jack)
  • 12
    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.