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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 18, 2008

Skillet Enchiladas

Serves: 8


  Download this recipe.

1/4 cup oils
8 8-inch corn tortillas
3 cups shredded Cheddar cheese, divided
1/2 cup olives, chopped

Enchilada Sauce:
1 pound ground beef
1/2 cup onions, chopped
2 tablespoons chopped green chili peppers
1/3 cup milk
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can enchilada sauce

Heat oil in a 10" skillet; add one tortilla, heating until just softened. Remove to paper towel; pat dry. Repeat with remaining tortillas. Fill tortillas evenly using 2-1/2 cups cheese and olives; roll up and place seam-side down in an electric skillet. Pour Enchilada Sauce over the top; heat, covered, for 5 minutes. Sprinkle with remaining cheese; heat, uncovered, until melted.

Enchilada Sauce: Brown ground beef with onion; drain. Stir in remaining ingredients; simmer for 20 to 25 minutes.

TIP: Enchilada casserole! Instead of rolling tortillas up enchilada style, just cut into strips, layer filling and sauce and bake until heated through.

From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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