One-Skillet Beef Enchiladas
A hearty one-skillet dish featuring tender corn-tortilla enchiladas filled with cheese and simmered in a rich beef, chili, and enchilada sauce mixture. A comforting and efficient meal prepared entirely in one pan.
6 Servings
Ingredients
- 1 lb ground round or ground turkey
- 1/2 cup chopped onion
- 2 tablespoons chopped green chilies
- 1 10.5-oz can condensed cream of mushroom soup
- 1 10-oz can enchilada sauce
- 1/2 cup milk
- 12 corn tortillas
- 3 cups shredded cheese
Instructions
Brown the Meat:
- Place a large skillet over medium heat. Add the ground round (or turkey) and chopped onion. Cook until the meat is fully browned and the onion has softened. Drain off excess fat.
Prepare the Sauce:
- Stir in the chopped green chilies, condensed cream of mushroom soup, enchilada sauce, and milk. Bring the mixture to a boil, then reduce the heat and allow it to simmer for approximately 20 minutes, stirring occasionally.
Soften the Tortillas:
- Wrap the corn tortillas in paper towels and warm them in the microwave until pliable. This prevents tearing during assembly.
Assemble the Enchiladas:
- Place a portion of shredded cheese inside each warm tortilla and roll them tightly. Arrange the filled tortillas directly in the skillet, nestling them into the sauce. Spoon additional sauce over the top and sprinkle with any remaining cheese.
Final Heating:
- Cover the skillet and cook over medium heat for approximately 5 minutes, or until the cheese melts and the enchiladas are heated through.
Notes
To prepare this recipe gluten-free, ensure that:
- The cream of mushroom soup is a certified gluten-free variety, as traditional canned versions often contain wheat.
- The enchilada sauce is confirmed gluten-free, as some brands use thickeners containing gluten.
- The corn tortillas are labeled gluten-free (most are naturally gluten-free, but cross-contamination can occur).
All other ingredients are naturally gluten-free or easily available in gluten-free versions.