Oh, friends. This is good stuff here! And with summer approaching, you’ll be happy to know the title says it all: Skillet Enchiladas. No oven necessary!
Skillet Enchiladas
- 1 lb. hamburger
- 1 small onion
- 1 can cream of mushroom soup (I make my own)
- 1 (10 oz.) can enchilada sauce
- 1/2 c. milk
- 1 (4 oz.) can chopped green chilies
- 1-2 cans (I use about 2 cups homemade) refried beans
- 3/4 c. water
- 1 envelope taco seasoning
- 8-10 flour tortillas (I’m sure corn tortillas would work, we just prefer flour)
- 2 1/2 c. shredded cheddar or Mexican Blend cheese
In the largest skillet you have
, brown the hamburger and onion. Remove 1/2 of the hamburger/onion mixture (set aside). Stir in soup, enchilada sauce, milk, and chilies. Bring to a boil. Reduce heat; simmer uncovered 20 minutes, stirring occasionally.
While the sauce is simmering, grab another skillet to make the filling. Warm reserved hamburger with refried beans, water, and taco seasoning. Bring to a boil. Reduce heat. Simmer 5 minutes. (Simmer longer if too thin, add more water if too thick.)
In each tortilla, spread about 1/4 c. beef/bean mixture and 1/4 c. cheese. Roll up; place seam side down on the meat sauce in the large skillet. Sprinkle all with cheese. Cover and cook until cheese is melted.
*** We love the taste and frugality of refried beans in our enchiladas. If your family is anti-beans, feel free to omit them, using another pound of beef instead.
This recipe is linked to
These look great! I’ve been looking for an enchilada recipe, so I’m bookmarking this one. Thanks
I bought the fixins for chimichangas today, but this is sure catching my eye! :>) I also found a recipe for enchilada sauce, which I’m hoping is nearly as good as the canned stuff that I adore but is so not good for us.
Re: beans – I have very, very good luck pureeing them if I don’t want to feel them. (I think for a lot of people it’s more of a texture thing than a taste thing.) For my chili, I puree all the beans and it really thickens it (YUM). Either run them through the food processor OR mash with a potato masher then thin the mixture with extra water and see if you can sneak the beans by the bean haters.
PS – still laughing about the burp comment!
@Lenetta @ Nettacow, Oops, wait, did I get the enchilada sauce recipe from you??? Now I can’t remember where I saw it. But I am kind of thinking it was you. Sigh. Don’t mind me…
It’s not mine! I’ve tried homemade enchilada sauce, and didn’t like it. Perhaps I need a different recipe…
That burp comment is the best one-liner I’ve heard in a LONG time!
Sounds delish – even better if you make your own enchilada sauce!
This is the one I make – only problem with it is once you make it you will not go back, so yum.
http://www.cooking-mexican-recipes.com/enchilada-sauce-recipe.html
Will try it! Last one I tried, we didn’t like…
These look wonderful! I might even give them a try tonight, so it’s perfect timing!
I passed a “Sweet Blog” award on to you today. Don’t feel obligated to do anything more than feel appreciated.
I really do enjoy your blog!
I would have never thought about making enchiladas in a skillet – great idea!
This looks really good!! I think I’m putting them on our menu for next week.
Mmmm… sounds great! I think I need a bigger skillet….
Love that these can be made on top of the stove!
Great for those warmer days that are around the corner!!
Have a great day, Amy!
Yum!
This Texas girl is definitely gonna give these a try!
Thanks for sharing!