Skillet enchiladas

Yield: 4 Servings

Measure Ingredient
1 pounds Ground beef
½ cup Chopped onion
10½ ounce Cream of mushroom soup, cond
10 ounces Enchilada sauce
⅓ cup Milk
2 tablespoons Green chilies, canned; seede
8 \N Tortillas; frozen
\N \N Cooking oil
2½ cup American cheese; shredded (1
½ cup Ripe olives; pitted & choppe

Recipe by: "Jessica A. Walton" <ryanja@...> In a 10-inch skillet brown the ground beef and onion; drain. Stire in soup, enchilada sauce, milk and chilies. Reduce heat, cover and cook 20 minutes, stirring occasionally. In a small skillet dip the tortillas in a little hot cooking oil just till limp. Drain. Reserving ½ cup cheese, place ¼ cup cheese on each tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce; cover and cook till heated through, 5 minutes. Sprinkle with treserved cheese; coverand cook till cheese metls, about 1 minutes.

Makes 4 servings.

Again, I got this recipe from the same Better Homes and Gardens "Easy Skillet Meals" cookbook, but I make the following changes: I use cream of celery soup, rather than the cream of mushroom, I use whole sliced mushrooms, red peppers or jalepenos (whichever I have on hand) and some diced onions and green peppers within the tortillas. I also use cheddar cheese instead of American and I tend to be a little generous on the cheese. I also put refried beans inside too.


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