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Skillet Enchiladas
1 can cream of
mushroom soup
1 can (10 oz) enchilada sauce
1/4 cup milk
2 tablespoons chopped green chili peppers
8 soft tortillas
2 1/2 cups shredded sharp American cheese
1 pound ground beef
1/2 cup chopped onion
In a saucepan combine soup, sauce, milk, and pepper;
heat until bubbly. Dip tortillas, one at a time in hot sauce
just until tortillas become limp. Set aside ½ cup cheese.
Place 1/4 cup cheese on each tortilla. Roll up like jelly
roll. In skillet cook beef and onion until meat is brown and
onion tender, drain fat. Stir in hot sauce mixture. Arrange
tortillas seam side down in sauce in skillet. Bring to
boiling; reduce heat. Cover and cook 5 minutes or until
heated through. Sprinkle with remaining cheese; cover and
cook 1 minute longer or until cheese melts. Makes 6-8
servings.
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