Stovetop Skillet Beef Enchiladas

Hi, I'm Anna Stockwell from Bon Appetit,

and today I'm making skillet beef enchiladas

with Campbell's tomato soup.

I'm gonna start by making my enchilada sauce.

This is the secret ingredient,

it gives a nice tomatoey flavor and helps thicken the sauce

rather than making a complicated

enchilada sauce from scratch.

I'm just gonna use this can soup as the base of it,

we need two whole cans of the tomato soup to get enough

enchilada sauce to fill this whole skillet over here.

And then I'm gonna mix in some spices, starting with

some can Chipotle in adobo, it gives it a really nice

smokey spicy flavor.

Some coriander and some cumin.

Just a little bit of extra salt in there

to help everything taste delicious.

So the soup the roux base to is, it means that

there's flower in there, which really helps thicken

and stabilize the sauce, and really helps

everything hold together.

Our enchilada sauce is ready to go.

We're gonna get the skillet going.

I have some grape seed oil.

I have a pound of ground beef here, salt on it.

Pepper too, is a good idea.

There it is, all right.

Gonna throw it in here.

Whoa, careful.

All right, you wanna smash it evenly and flat,

this is gonna help develop the crust.

It's sizzling, that's a good thing.

You wanna hear that sizzle.

Okay now just like, step away.

Let it be, don't touch it, just for a few minutes.

While that's doing its thing, we can chop some onions.

Coarsely chop, you don't need to be too fine.

This is gonna go in the beef.

I know you wanna touch that beef, don't touch it yet though.

Four cloves of garlic finely sliced.

It doesn't have to be beautiful, it's going in the sauce

you're not gonna see it.

Now I think our beef is ready.

Nice and brown, look at that good crust.

You really wanna get that nice brown crust on there

before you chop it up into pieces.

So now my garlic and my onion is gonna go in there.

Stir that up.

This enchilada sauce we made, now it's time for it to go

in the beef.

Just a half a cup of it, cause we're gonna use

the rest of it for saucing the tortillas.

Stir that up.

And that is just gonna add nice tomato flavor and spice

to the beef.

Look at how that tomato soup helps it thicken nicely,

and our filling is all ready.

I only wanna use one pan for this recipe.

Why dirty two pans when you don't have to.

Now we wanna water down our enchilada sauce a little bit,

to help it be looser to stick to the tortillas.

So I'm gonna pour all but a half a cup of this

into the skillet, and I'll save this for later

for finishing the dish.

I like to use these five inch tortillas,

cause they fit really nicely in a pinwheel formation

in a big skillet like this.

Just dip it in the sauce

and then you put it here.

Put a couple spoonfuls in the center and then roll up

the enchilada,

just like that.

What the sauce is giving the tortilla a nice flavor,

it's softening it and we have it in the filling.

Just nestle all of these filled enchiladas back into

the skillet, snugly in that enchilada sauce.

Ta-da!

We've used this tomato soup three times now.

Let's recount.

First, we made the beef filling, then we made

the dipping sauce for the tortilla's, and now

the last bit that we have saved is gonna be our finisher

to help bake everything together and help like

seal it in and stabilize everything.

Try to get everyone covered, nice happy enchilada

party in this skillet.

Enchiladas are heating back up.

This is some Monterey jack cheese, which is really nice

and melty, and I'm just gonna grate that.

Put that cheese on top.

Mm, this is gonna be really good.

We don't wanna turn on our oven today, we're in a rush,

we're just gonna cover it and this is gonna act as

it's own little oven in there and melt the cheese.

So while that cheese is melting under cover,

I'm gonna cut up an avocado, tap it in the middle

and then twist.

Voila, nice little lines and I'm just gonna scoop

them out with a spoon to put them on top.

But first, some lime wedges.

So let's check on this.

Oh yup, this is ready, nice and bubbly and cheesy

and melty, and mm yeah I'm excited to eat that.

Just after I top it.

Sour cream first.

Just a little bit, oh that's kind of a lot bit

but I like sour cream.

Our nicely sliced avocado.

Avocados are very Instagrammable I hear.

Cilantro, just put some nice little bits on there.

Some lime juice on top.

I serve it right in the skillet that I made it in,

because it's easier and it already looks beautiful.

I think we should eat this, right?

Don't worry if it breaks a little bit.

Mm, mm-hmm.

Yeah, it's really good.

We've got that nice beef enchilada sauce and of course

you have that Campbell's tomato soup in there

which gives it a really rich tomato flavor.

Lots of melted cheese on top, cilantro, lime,

avocado, it's a complete dinner what more could you ask for?

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