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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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. In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
2. Stir in soup, enchilada sauce, milk and chilies; Bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally.
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. 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. 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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