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Thursday, July 31, 2008

skillet enchiladas


1 lb ground beef
1 10 oz. can enchilada sauce (I use the green, mild)
1 sm. can green chilies (unless you love spicy, I use half of this small can)
1 10 oz. can cream of mushroom soup
1/2 c. milk
8 corn tortillas
2 c. shredded cheddar cheese (give or take...I like lots of cheese)
1/2 c. to 3/4 cup diced onion


In a large skillet brown beef with onions. Drain. Add soup, sauce, chilies, and milk. Let simmer for 20 minutes, stirring occasionally. Soften tortillas in microwave (I do only a couple at a time, for about several seconds). Sprinkle some cheese in middle of tortilla, roll and lay in skillet spreading with sauce. Repeat until all tortillas are rolled and covered in sauce within the skillet. Now sprinkle remainder of cheese over the top of each enchilada. Let sit in skillet for about 5 minutes or until cheese is melted inside and out.

Serves: about 4
Time to make: about 30 mintues total

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