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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Send your enchiladas! urged my family when I was considering recipes to submit for this competition. This stovetop Mexican-style dish disappears fast when our two grown children and three grandchildren visit. Ingredients:
1 pound ground turkey or beef |
1 medium onion, chopped |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10 ounces) enchilada sauce |
1/3 cup milk |
1 to 2 tablespoons canned chopped green chilies |
canola oil |
8 corn tortillas |
2-1/2 cups (10 ounces) finely shredded cheddar cheese, divided |
1/2 cup chopped ripe olives |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
2. Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until 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 mixture over the enchiladas.
3. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield: 8 enchiladas.
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