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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:
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(6)
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PREP TIME
30 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
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
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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
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Melanie
Jan. 13, 2008
This recipe is great! My husband has declared this his favorite dish. We even like them more than the traditional way of baking them in the oven. Instead of flour I use corn tortillas.
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2 users found this review helpful
This recipe is great! My husband has declared this his favorite dish. We even like them more...
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Reviewed on Jul. 3, 2008 by cheryl
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cheryl
Jul. 3, 2008
Great recipe. Not a lot of ingredients and quick to make. I didn't add the chilis because I have 3 small girls under 6. However, I could see how they would improve the taste and spice things up. I also used corn tortillas which IMO makes them more authentic. yum!
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1 user found this review helpful
Great recipe. Not a lot of ingredients and quick to make. I didn't add the chilis because I...
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Reviewed on Mar. 31, 2008 by TiffanyD
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TiffanyD
Mar. 31, 2008
This is almost identical to a recipe my husband brought from his mom when we got married :-) The only difference is that I use corn tortillas, no taco seasoning, no water, 2/3 cup of milk, 20 oz of enchilada sauce, and add black olives. I dip each tortilla in hot oil for about 5 seconds on each side. I do not put any meat in the tortillas, only cheese and black olives and then put on top the meat for approx. 5 minutes after the meat simmers for 20 minutes. I then put more cheese and black olives on top. My family LOVES this!
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1 user found this review helpful
This is almost identical to a recipe my husband brought from his mom when we got married :-) ...
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Reviewed on Jan. 29, 2008 by
CONNIE-O
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CONNIE-O
Jan. 29, 2008
I'm surprised how much I like these! I hate red enchilada sauce but mixed with the soup, milk & green chilis it was perfect with the addition of 1 tsp of ground cumin. I used corn tortillas (personal preference) and did not use meat in the sauce. I'll be making these again. NOTE: a packet of taco seasoning is called for in step two of the directions that is not in the ingredient list.
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0 users found this review helpful
I'm surprised how much I like these! I hate red enchilada sauce but mixed with the soup, milk...
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Reviewed on Dec. 18, 2007 by
Lisa
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Lisa
Dec. 18, 2007
My husband loved this recipe but I wasn't to fond of it at all! Didn't like the sauce it made in the meat mixture.
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0 users found this review helpful
My husband loved this recipe but I wasn't to fond of it at all! Didn't like the sauce it made...
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Reviewed on Sep. 24, 2007 by gillfunk
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gillfunk
Sep. 24, 2007
Yummy, and easy
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0 users found this review helpful
Yummy, and easy
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