Recipe Monday

Today's recipe is for Skillet Enchiladas. I love enchiladas it really is a comfort food for me because I grew up eating them a lot. When I came across this recipe I knew I had to try it because it was a quicker way to make enchiladas. I have made this recipe a lot and I have changed between red and green sauce. I also have tried it with chicken or beef and overall I have liked all the variations I have tried.

Skillet Enchiladas

1 pound ground beef
1/4 cup onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 tablespoons canned chopped green chilies
Vegetable oil
8 – 10 corn tortillas
2-1/2 to 3 cups finely shredded cheddar cheese, divided

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. 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. 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. Cover and cook until heated through and cheese is melted, about 5 minutes. Yield: 8- 10 enchiladas.

Recipe Source: Real Mom Kitchen