Skillet Enchilada

Name: Skillet Enchilada
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 283 grams can condensed cream of mushroom soup, undiluted; 283 grams can enchilada sauce; 8 8-inchs flour tortillas (8 inches), warmed; 113 grams can chopped green chilies; 118 milliliters milk; 1 small onion, chopped; 283 grams 2-1/2 cups shredded cheddar cheese; 177 milliliters water

The recipe Skillet Enchilada can be made in about 30 minutes. This recipe serves 8. One serving contains 353 calories, 15g of protein, and 17g of fat. Head to the store and pick up water, enchilada sauce, flour tortillas, and a few other things to make it today. It works well as a Mexican main course. Users who liked this recipe also liked Chicken Enchilada Skillet, Chicken Enchilada Skillet, and Chicken Enchilada Skillet.

Instructions

In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

Ingredients you will need

Enchilada Sauce

Ground Beef

Chili Pepper

Onion

Milk

Soup

Equipment you will use

Frying Pan

Meanwhile, in another skillet, cook remaining beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally.

Ingredients you will need

Taco Seasoning Mix

Water

Beef

Equipment you will use

Frying Pan

Place about 1/4 cup taco-seasoned beef down the center of each tortilla; top with 1/4 cup cheese.

Ingredients you will need

Tortilla

Cheese

Beef

Roll up and place seam side down over meat sauce in skillet.

Ingredients you will need

Sauce

Meat

Roll

Equipment you will use

Frying Pan

Sprinkle with remaining cheese. Cover and cook for 1-2 minutes or until cheese is melted.

Ingredients you will need

Cheese

Equipment

Frying Pan

Ingredients

Servings:

283grams

can condensed cream of mushroom soup, undiluted 283grams

can enchilada sauce 88-inchs

flour tortillas (8 inches), warmed 113grams

can chopped green chilies 118milliliters

milk 1small

onion, chopped 283grams

2-1/2 cups shredded cheddar cheese 177milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva. It has 5 out of 5 stars and a bottle costs about 20 dollars.

Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva

Pale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir.Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.