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SKILLET ENCHILADAS 1 lb. ground meat 1/2 c. chopped onion 1 can condensed mushroom soup 1 (10 oz.) can Old El Paso mild enchilada sauce 1/3 c. milk 8 Old El Paso tortillas 2 Tbsp. Old El Paso chopped green chillies cooking oil 2 1/2 c. shredded sharp American cheese 1/2 c. chopped, pitted ripe olives In a 10-inch skillet, cook ground beef and onions until meat is brown and onion is tender, drain off excess fat. Stir in soup, enchilada sauce, milk and chillies. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. In a small skillet, dip tortillas in hot oil just until limp, about 5 seconds on each side. Drain on paper toweling. Reserve 1/2 cup cheese, place 1/4 cup of remaining cheese on each tortil- las. Place in sauce on skillet, cover and cook until heated through, 5 minutes, sprinkle with remaining cheese, cover and cook until cheese melts, about 1 minute. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |