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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Thursday, May 21, 2009

Skillet Enchiladas

It's been a million years! So it seems... Our place has been under construction and so I haven't had real access to a kitchen while we have been staying with my grandparents. I was so excited to get back home and make dinner again! This was a new recipe I tried and we LOVED it! I got this recipe from Real Mom Kitchen - love that site! For a link to the recipe go here.

From Real Mom Kitchen

1/2 to 1 pound ground beef (I use the 1 lb)
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 (I use canola)
8 - 10 corn tortillas
2-1/2 to 3 cups finely shredded cheddar cheese, divided

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.

*I use flour tortillas (cut in ½ instead of corn tortillas), ¼ tsp. of cayenne pepper instead of the chopped green chilies, and onion powder instead of chopped onion. :-)

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