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Skillet Enchilada

Skillet Enchilada
"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.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 pounds ground beef, divided
  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10 ounces) enchilada sauce
  • 1/2 cup milk
  • 1 can (4 ounces) chopped green chilies
  • 3/4 cup water
  • 8 flour tortillas (8 inches), warmed
  • 2-1/2 cups (10 ounces) 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. Yield: 8
© Taste of Home 2012

2 of 2

Skillet Enchilada (continued)

Directions (continued)

  • servings.
Nutrition Facts: 1 serving (1 cup) equals 512 calories, 27 g fat (13 g saturated fat), 97 mg cholesterol, 955 mg sodium, 34 g carbohydrate, 1 g fiber, 34 g protein.
© Taste of Home 2012