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SKILLET ENCHILADAS

by Mary Louise McNamara - 2004 Conference Cookbook

Ingredients:

1 lb.

Ground Beef

1 medium

Onion chopped

10 oz. can

GF Enchilada Sauce

cup

Milk

1-2 Tbsp.

Chopped Green Chilies canned

 

Oil

8

Corn Tortillas

2 cups

Cheddar Cheese finely shredded, divided

cup

Ripe Olives - chopped

Directions:

1.       In a larger skillet, cook beef and onion over medium heat until meat is no longer pink. Drain.

2.       Stir in sauce, milk and chilies.

3.       Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Stir occasionally.

4.       Meanwhile in another skillet, heat of oil.

5.       Dip each tortilla in hot oil for 3 seconds on each side or just until limp. Drain on paper towels.

6.       Top each with cup cheese and 1 tablespoon olives.

7.       Roll up and place over beef mixture, spooning some over enchiladas.

8.       Cover and cook until heated through, about 15 minutes.

9.       Sprinkle with remaining cheese, cover and cook until cheese is melted.

 

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
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