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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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 whole milk
  • 1 can (4 ounces) chopped green chilies
  • 3/4 cup water
  • 8 flour tortillas (8 inches), warmed
  • 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.
Nutrition Facts
1 cup: 512 calories, 27g fat (13g saturated fat), 97mg cholesterol, 955mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 34g protein.

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