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Skillet Enchiladas |

Skillet Enchiladas


Units Scale
  • 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)
  • 810 corn tortillas
  • 21/2 to 3 cups finely shredded cheddar cheese, divided


  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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