Skillet Enchiladas

4.50 (8)
⏱ 45 mins 🍽 8 Enchiladas 🌶 mexican 🏷 Cheese

This Mexican cheese dish features enchiladas prepared entirely in a skillet, eliminating the need for an oven. Ground beef and onions form the base, simmered with condensed cream of mushroom soup, enchilada sauce, milk and diced green chillies. Corn tortillas are briefly fried until pliable, then filled with cheddar cheese and chopped ripe olives before being rolled and nestled into the savoury beef mixture. The assembled enchiladas are covered to heat through and finished with a generous sprinkle of melted cheese. The recipe yields 8 enchiladas.

Skillet Enchiladas

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

Method

  1. Cook the ground beef and chopped onion in a large skillet until the beef is fully browned, then drain away any excess fat.
  2. Add the undiluted cream of mushroom soup, enchilada sauce, milk and diced green chillies to the skillet, bring the mixture to a boil, then reduce the heat, cover the pan and let it simmer for 20 minutes, stirring now and then.
  3. While the beef simmers, pour vegetable oil to a depth of 1/4 inch in a separate skillet and heat it, then briefly dip each corn tortilla into the hot oil for 3 seconds per side until just softened, transferring them to paper towels to drain.
  4. On each prepared tortilla, place 1/4 cup of the shredded cheese and 1 tablespoon of chopped olives, roll them up and arrange them over the beef mixture, spooning some of the sauce from the skillet over the top of the enchiladas.
  5. Cover the skillet and cook until everything is thoroughly heated, which should take about 5 minutes, then scatter the rest of the cheese over the top, cover again and warm until the cheese has melted, then serve.

Nutrition (per serving)

Sodium832100 mg

Recipe details

CategoryCheese
Cuisinemexican
AuthorBarb G.