Skillet Enchiladas Recipe

  • 2 pounds ground beef, divided
  • 1 small onion, chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (10 ounce) can enchilada sauce
  • 1/2 cup milk
  • 1 (4 ounce) can chopped green chilies
  • 3/4 cup water
  • 8 (8 inch) flour tortillas
  • 2 1/2 cups shredded Cheddar cheese
  1. 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.
  2. 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.
  3. 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.