Skillet Enchiladas

My mother-in-law gave me this RECIPE years ago, as I'm sure my HUSBAND was begging for it! It's really delicious and cooks up much FASTER than your standard enchiladas! (Sorry again about the weird photo! I'm working on it!)

Skillet Enchiladas
1 pound ground beef or turkey
1/2 onion, chopped
1 can enchilada sauce
1 can cream of mushroom soup
1/2 cup milk
1 small can diced green chiles
1/2 cup grated cheddar cheese, plus more for garnish
Flour tortillas
Sour cream

Brown the meat with the onion in a large skillet; drain. Stir in the sauce, soup, milk, and chiles and let simmer about 5 to 10 minutes.  Stir in the cheese until melted. Serve in warm flour tortillas—we usually do a scoop down the center of each tortilla, roll it up, and then top with another big scoop of the sauce. Sprinkle the whole thing with cheese and top with a scoop of sour cream.

TIP: Other great toppings for this dish would be shredded lettuce and sliced avocado.

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