Skillet Enchiladas

Okay...so there's this new cookbook. 

It's from Gooseberry Patch.

And guess what?
I have the honor of reviewing this cookbook too!

Oh...but let me tell you...

this is not just another cookbook.
No it's not.....

it's another AWESOME cookbook!

OH MY GOODNESS!

I LOVE this cookbook!

260 easy tried and true recipes!

Recipes that people like you and I have made in our own kitchen!

Here...let me tell you a few of the recipes this cookbook contains....

Cornbread-Topped BBQ Beef

Pat's Chicken and Wild Rice Casserole

Easy Italian Wedding Soup

Pepper Steak

Shrimp Scampi

Slow Cooker Tortellini Harvest Soup

Grandma's Turkey a' la King

Asian Style Pork & Noodles

Cajun Shrimp Curry

Full color photos that temp your tummy right off the bat!
As a matter of fact, I believe I may have gained five pounds just looking at the beautiful recipes!

YUM is an understatement!

I'm going to share my first recipe with you, 

but first I want to tell you how you can purchase this cookbook now!

Be sure to check out

Gooseberry Patch

&/or

Amazon

You'll need to visit the 

Gooseberry Patch Facebook Page too!

Now, time for the recipe...

Yes, I know...they don't look like your 'normal' Enchiladas....

the recipe is a little different...

but let me tell you...they are delicious!

A definite

'MUST MAKE AGAIN'

recipe!

Skillet Enchiladas

1/4 cup oil

8 8 inch corn tortillas

3 cups shredded cheddar cheese, divided

1/2 cup olives, chopped

Garnish: fresh cilantro

Heat oil in a skillet; add one tortilla, heating just until softened.

Remove from skillet and place onto 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 or large non-stick skillet over medium heat.

Pour Enchilada Sauce over the top; heat, covered, for 5 minutes.

Sprinkle with remaining cheese; heat uncovered, until cheese melts.

Garnish with cilantro.

Serves 4

Enchilada Sauce

1 lb ground beef

1/2 cup onion, chopped

2 TBSP chopped green chiles

1/3 cup milk

10 3/4 oz can cream of mushroom soup

10 oz can enchilada sauce

Brown beef with onion in a skillet over medium heat; drain.

Stir in remaining ingredients; simmer for 20 - 25 minutes.

I have prepared this recipe two ways....one was to heat in the skillet as directed. 

The other was to place the enchiladas on a microwave safe platter and pour the 

Enchilada Sauce over them, then add the remaining cheese.
I then popped them in the microwave for approximately 4 - 5 minutes,

until the cheese is melted.

And to be honest...we couldn't tell the difference!

Would you like a chance to win this cookbook?
Gooseberry Patch has graciously sent two books to me.....

one for me to review and....

one to giveaway to one of you!

Here's how you can have a chance to win....

1. Head on over to Gooseberry Patch facebook page and 'like' their page,

then be sure to come back and tell me in a comment. 

2. Tell me, in a comment, that you would love to win this cookbook!

BUT...be sure to ALSO leave your NAME in the comment!

AND....but only if you'd like, 

you may also leave your email address so I can notify you immediately if you're the winner.

The WINNER will be drawn and announced on

Sunday, September 8th

which is also 

Grandparents Day! 

Be sure to watch for your name...

Winner will have 48 hrs to reply! 

Be sure to PIN it HERE to save it for later! 

Would you like more chances to win?
Be sure to check out my other Gooseberry Patch friends
who are also hosting this review and giveaway!

Goodness Gracious

Delightful Country Cooking

SusieQTPies Cafe