Skillet Enchiladas Recipe

Name: Skillet Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. chopped, cooked chicken; 1/4 c. chopped onion; 1 to 2 Tbsp. butter (margarine); 1/4 to 1/2 tsp. red pepper; 1/2 tsp. cumin; 1 can cream of mushroom soup; 1 c. milk; 1/2 c. sour cream; 1 Tbsp. flour; 1 c. cooked corn; 6 tortilla shells; 1/2 c. shredded cheese

Servings: persons

1 1/2 c. chopped, cooked chicken
1/4 c. chopped onion
1 to 2 Tbsp. butter (margarine)
1/4 to 1/2 tsp. red pepper
1/2 tsp. cumin
1 can cream of mushroom soup
1 c. milk
1/2 c. sour cream
1 Tbsp. flour
1 c. cooked corn
6 tortilla shells
1/2 c. shredded cheese

1
In skillet, heat meat and onion until onion is tender.
2
In bowl combine meat mixture, red pepper and cumin.
3
Set aside.
4
In same skillet, combine soup and milk.
5
Combine sour cream and flour; stir into sauce mixture.
6
Cook until bubbly.
7
Stir in 1/3 cup of sauce into meat mixture.
8
Stir corn into remaining sauce.
9
Fill each tortilla with 1/4 cup meat mixture.
10
Roll up and place in sauce in skillet.
11
Spoon some sauce over tortillas.
12
Cover and simmer 8 minutes.
13
Sprinkle with cheese, serve.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. chopped, cooked chicken, 1/4 c. chopped onion, 1 to 2 Tbsp. butter (margarine), 1/4 to 1/2 tsp. red pepper, and more.

Yes, Skillet Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Enchiladas

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