Chicken Enchiladas
From caramia 16 years ago
- 25 minutes to make
- Serves 8
If you love Mexican foods, you'll really like this one-dish enchilada meal with all its cheese, green chilies, olives, and enchilada sauce.
Ingredients
- 1 pound ground beef shopping list
- 1 medium onion, chopped shopping list
- 1 can (10-3/4 oz.) condensed cream of mushroom soup shopping list
- 1 can (10 oz.) enchilada sauce shopping list
- 1/3 cup milk shopping list
- 1 to 2 tbsp. canned chopped green chilies shopping list
- vegetable oil shopping list
- 8 corn tortillas shopping list
- 1 1/2 cups finely shredded cheddar cheese, divided1/2 cup chopped ripe olives shopping list
How to make it
- 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 inch of oil. Dip each tortilla in hot oil for 3 seconds each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup of 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 the remaining cheese; cover and cook until cheese is melted.
People Who Like This Dish 1
- 77mini Buffalo, NY
- chefmandee Okeechobee, FL
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The Rating
Reviewed by 2 people-
I LOVE Chicken enchiladas, even though I never make them at home...I will now! Got my five.
chefmandee
in Okeechobee loved it
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I LOVE Chicken enchiladas, even though I never make them at home...I will now! Got my five.
chefmandee
in Okeechobee loved it
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