Skillet Enchiladas

Here’s a recipe that I came from a local TV show called Good Things Utah. These skillet enchiladas is a recipe that was from viewer Pat Warner. It is one of the few ways my family will eat corn tortillas, which I love. It is now a family favorite.

The other good thing, it only takes about 30 minutes to have these on your table. Just make sure you cook this in a big skillet. It begins by cooking come ground beef and onion in the skillet. Once it’s cooked, drain of any excess grease and mix in a can cream of mushroom soup, a can enchilada sauce, some milk and some canned green chilies. This mixture then simmers for 20 minutes.

Meanwhile, in another skillet, you will soften some corn tortillas by dipping them in hot oil for 3 seconds on each side or just until limp. Then set them to drain on paper towels. Once the tortillas drain, you roll up 1/4 cup cheese in each tortilla and place on top of beef mixture. Spoon some of mixture over the enchiladas and sprinkle with some cheese. Last is to cover and cook until heated through and cheese is melted.

• GROUND BEEF
• ONION
• CANNED CREAM OF MUSHROOM SOUP
• ENCHILADA SAUCE
• MILK
• CANNED CHOPPED GREEN CHILIES
• VEGETABLE OIL OR CANOLA
• CORN TORTILLAS
• FINELY SHREDDED CHEDDAR CHEESE

Skillet Enchiladas

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Ingredients

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• 1/2 to 1 pound ground beef (I use the 1 pd)
• 1/4 cup onion, chopped
• 1 (10 3/4 oz) can cream of mushroom soup
• 1 (10 oz) can enchilada sauce
• 1/2 cup milk
• 2 Tbsp canned chopped green chilies (Sometimes I don’t have these and leave them out)
• Vegetable oil (I use canola)
• 8 – 10 corn tortillas
• 2–1/2 to 3 cups finely shredded cheddar cheese, divided

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Instructions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
3. Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
4. When meat mixture has simmered for 20 minutes, top each tortilla with 1/4 cup cheese. Roll up and place over beef mixture, spooning some of mixture over the enchiladas and sprinkle with remaining cheese.
5. Cover and cook until heated through and cheese is melted, about 5 minutes. Makes 8- 10 enchiladas.

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This is the original photo from this post. The above photo was updated in January 2016.