Skillet Enchiladas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
1/2 cup: Chopped onion,
10 1/2 ounce: Cream of mushroom soup, cond
10 ounce: Enchilada sauce,
1/3 cup: Milk,
2 tbsp: Green chilies, canned, seede
8: Tortillas, frozen
Cooking oil,
2 1/2 cup: American cheese, shredded (1
1/2 cup: Ripe olives, pitted & choppe
Directions:
Recipe by: "Jessica A. Walton" 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 1/2 cup cheese, place 1/4 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.
Enjoy!
Source from luhu.jp
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 1/2 cup cheese, place 1/4 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.
Enjoy!
Source from luhu.jp
Tags
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