Susan’s Special Skillet Enchiladas

16 Nov

enchiladas

Susan’s Super Skillet Enchiladas

1 lb ground beef

1/2 cup chopped onion

1 can cream of chicken soup (or cream of mushroom)

1 10oz can of enchilada sauce

1/3 cup of milk

2 T of chopped green chilies

2 1/2 cup shredded cheddar Cheese (I tend to use more cheese than this.)

Cooking oil

8-10 tortillas (depending on size) corn or flour

Brown beef and onion, then drain. Stir in soup, enchilada sauce, milk and chilies.

Reduce heat, cover and simmer for 20 min.

In pan with oil, fry each tortilla until limp (I just microwave them for 15-20 seconds to so)

Hold back about 1/2 a cup of cheese.With the other 2 cups fill each tortilla with cheese and roll up.

After the sauce as simmered twenty minutes, put the rolled up tortillas in to the sauce.

Cover and cook until heated through (5 or so minutes)

Sprinkle reserve cheese on sauce and cover until melted.  Serve.

There are many variations – some use chicken, some do it vegetarian. Some add olives, black beans.

I used a mexican blend cheese that had a little jalapeno in it so that was very good.

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