Skillet Enchiladas

1. 1

   In Dutch oven skillet, combine the cream of mushroom soup, enchilada sauce and milk; heat until bubbly.

2. 2

   Heat cooking oil in small skillet; dip corn tortillas until limp.

3. 3

   Drain tortillas. In skillet, cook beef and onion until meat is brown and onion is tender; drain off fat.

4. 4

   Set aside half of meat mixture.

5. 5

   Add the other half of meat mixture to sauce mixture in Dutch oven pan. Place some meat and shredded cheese on each tortilla.

6. 6

   Roll up each tortilla as for jelly roll.

7. 7

   Arrange tortillas, seam side down in Dutch oven skillet.

8. 8

   Sprinkle remaining shredded Velveeta cheese on top of tortillas.

9. 9

   Cover and cook about 10 minutes on low heat until cheese on top melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.