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Skillet Enchiladas

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."

Rate/Review | Read Reviews (25)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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.