MEXICAN = Skillet Enchiladas

MEXICAN = Skillet Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. ground beef

  • ½

    cup chopped onion

  • 2

    Tbsp green chili's, canned

  • 1

    can cream of mushroom soup

  • 1

    10 oz. can enchilada sauce

  • cup milk

  • ¼

    cup cooking oil

  • 8

    corn tortillas

  • c. American cheese, shredded

  • 10

    in. skillet


Brown ground beef & onion in skillet. Mince chili's. Stir in chili's, soup, enchilada sauce and milk. Bring to boil. Reduce heat. Cover and simmer 20 minutes. Stir occasionally. Heat oil in small skillet. Fry tortillas in oil until they are limp. Drain on paper towel. Place 1/4 c. cheese on each tortilla. Reserve remaining cheese. Roll up and place tortillas in mixture in large skillet. Cover and cook for 5 minutes. Uncover and sprinkle with reserved cheese. Cover and cook til cheese melts about 1 minute.


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