Description
These Cream Cheese Beef Enchiladas offer a creamy, flavorful twist on the classic Mexican dish. Ground beef is cooked with cream cheese and spices, then rolled into tortillas, topped with salsa and melted cheese for a comforting, crowd-pleasing meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Beef Filling
- 1 pound lean ground beef
- 4 ounces cream cheese, softened
- 1/2 cup mild salsa
- 1 tablespoon low-sodium taco seasoning
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 cup water
Assembly
- 1 1/2 cups mild salsa (divided; 1/2 cup used in filling, 1 cup for baking)
- 2 cups shredded Colby-Jack cheese, divided
- 8 (8-inch) flour tortillas (corn tortillas can be substituted)
- 2 green onions, thinly sliced, for garnish
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with cooking spray and set it aside for later use.
- Cook Ground Beef Mixture: In a large non-stick skillet over medium-high heat, cook and crumble the lean ground beef until browned. Drain any excess grease. Add the softened cream cheese, 1/2 cup salsa, taco seasoning, chili powder, cumin, and water. Stir and bring the mixture to a small boil, then reduce heat to low and simmer for 5 minutes until thoroughly heated and well combined. Remove from heat.
- Assemble Enchiladas: Spread 1/2 cup of salsa evenly on the bottom of the prepared baking dish. Lay out each tortilla, then spoon about 1/3 cup of the beef mixture onto each tortilla followed by one tablespoon of shredded cheese. Roll each tortilla tightly and place seam side down and side by side in the baking dish.
- Add Toppings and Bake: Pour the remaining salsa evenly over the rolled enchiladas to coat them, then sprinkle the remaining shredded cheese over the top. Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Serve: Once baked, remove the enchiladas from the oven and allow them to stand for 5 minutes before serving. Garnish with thinly sliced green onions and optionally serve with extra salsa or your favorite toppings. Enjoy your creamy, cheesy beef enchiladas!
Notes
- You can substitute corn tortillas for flour tortillas if preferred.
- Adjust the level of salsa according to your taste for spiciness.
- For a lower-fat option, use reduced-fat cream cheese and cheese.
- These enchiladas can be made ahead and refrigerated before baking.
- Leftovers keep well and can be reheated in the oven or microwave.
