SKILLET ENCHILADAS
"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.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 enchiladas.
Number Of Ingredients 10
Steps:
- 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. , 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. , Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.
Nutrition Facts : Calories 364 calories, Fat 23g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 832mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.
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miya howze
[email protected]These enchiladas are so delicious and comforting. They're perfect for a cold winter day.
Jayanti Airee Karki
[email protected]I love that this recipe is so versatile. I've made it with different types of meat and vegetables, and it always turns out great.
Haris Shahzad
[email protected]These enchiladas are a great meal for a busy weeknight. They're quick and easy to make, and they're always a hit with my family.
Karki Biwas
[email protected]I'm not a very experienced cook, but I was able to make these enchiladas without any problems. They turned out great and my family loved them.
Bashar Mal Armani
[email protected]I had some leftover chicken that I needed to use up, so I decided to make these enchiladas. They were a great way to use up my leftovers and they were also very tasty.
Selwyn Sahu
[email protected]These enchiladas were a bit too spicy for my taste, but they were still very good. I'll definitely be making them again, but I'll use less chili powder next time.
Kids Phone
[email protected]I'm not a big fan of enchiladas, but I decided to give this recipe a try. I'm so glad I did! These enchiladas were amazing. The flavors were perfect and the cheese was gooey and melted.
dorathy eresanya
[email protected]These skillet enchiladas are so easy to make and they're always a crowd-pleaser. I especially love the creamy green sauce.
Masud Rana
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. I love that it's a one-pan meal, which makes cleanup a breeze.
Emmanuel iduh
[email protected]I made these enchiladas for my family last night and they were a hit! Everyone loved them. The recipe was easy to follow and the dish turned out great.
Ayon Ahmed
[email protected]These skillet enchiladas were absolutely delicious! The flavors were amazing and the cheese was perfectly melted. I will definitely be making this recipe again and again.