Skillet Enchiladas

Here’s a recipe that I got from a local TV show called Good Things Utah. It was a recipe that was from viewer Pat Warner. It is one of the few was my family will eat corn tortillas, which I love. It is now a family favorite. The other good thing, it only takes about 30 minutes to have these on your table. Just make sure you cook this in a big skillet.

Skillet Enchiladas

1/2 to 1 pound ground beef (I use the 1 pd)
1/4 cup onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 tablespoons canned chopped green chilies (Sometimes I don’t have these and leave them out)
Vegetable oil (I use canola)
8 – 10 corn tortillas
2-1/2 to 3 cups finely shredded cheddar cheese, divided

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 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. When meat mixture has simmered for 20 minutes, top each tortilla with 1/4 cup cheese. Roll up and place over beef mixture, spooning some of mixture over the enchiladas and sprinkle with remaining cheese. Cover and cook until heated through and cheese is melted, about 5 minutes. Yield: 8- 10 enchiladas.

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