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Skillet Enchiladas

SUBMITTED BY: Regina Stock

"'My family loves anything in a flour tortilla, and this is no exception,' writes Regina Stock from Topeka, Kansas. 'These meaty enchiladas are very each to fix,' she adds."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	30 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 pounds ground beef, divided
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10 ounce) can enchilada sauce
1/2 cup milk
1 (4 ounce) can chopped green chilies
3/4 cup water
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar cheese

DIRECTIONS

In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, in another skillet, cook remaining beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally.
Place about 1/4 cup taco-seasoned beef down the center of each tortilla; top with 1/4 cup cheese. Roll up and place seam side down over meat sauce in skillet. Sprinkle with remaining cheese. Cover and cook for 1-2 minutes or until cheese is melted.

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REVIEWS

Reviewed on Jan. 13, 2008 by Melanie

This recipe is great! My husband has declared this his favorite dish. We even like them more... MORE

Reviewed on Jul. 3, 2008 by cheryl

Great recipe. Not a lot of ingredients and quick to make. I didn't add the chilis because I... MORE

Reviewed on Mar. 31, 2008 by TiffanyD

This is almost identical to a recipe my husband brought from his mom when we got married :-) ... MORE

Reviewed on Jan. 29, 2008 by CONNIE-O

I'm surprised how much I like these! I hate red enchilada sauce but mixed with the soup, milk... MORE

Reviewed on Dec. 18, 2007 by Lisa

My husband loved this recipe but I wasn't to fond of it at all! Didn't like the sauce it made... MORE

Reviewed on Sep. 24, 2007 by gillfunk

Yummy, and easy MORE