Description
Cream Cheese Beef Enchiladas are a deliciously creamy and savory twist on classic beef enchiladas, featuring a blend of ground beef, cream cheese, mild salsa, and taco seasonings wrapped in soft tortillas and baked until bubbly and golden. Perfect for a comforting family dinner, this recipe yields 8 servings in just 40 minutes.
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 cumin
- 1/4 cup water
Assembly and Baking
- 1 1/2 cups mild salsa (divided; 1/2 cup for filling, 1 cup for topping)
- 2 cups shredded Colby-Jack cheese (divided)
- 8 (8-inch) flour tortillas (corn tortillas can also be used)
- 2 green onions (thinly sliced, for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking and set it aside for later use.
- Cook the Ground Beef Mixture: In a large non-stick skillet over medium-high heat, cook and crumble the ground beef until it is fully browned. Drain off any excess grease for a leaner dish. Return skillet to heat and stir in softened cream cheese, 1/2 cup mild salsa, low-sodium taco seasoning, chili powder, cumin, and water. Bring the mixture to a gentle boil, then lower the heat and let it cook for 5 more minutes until thoroughly heated and creamy. Remove from heat.
- Prepare the Baking Dish: Spread 1/2 cup of mild salsa evenly across the bottom of the prepared baking dish. This will prevent the tortillas from sticking and add moisture.
- Assemble the Enchiladas: Spoon about 1/3 cup of the beef and cream cheese filling down the center of each tortilla. Add a tablespoon of shredded cheese over the filling. Carefully roll up each tortilla to encase the filling and place them seam-side down side by side in the baking dish.
- Add Salsa and Cheese Topping: Pour the remaining salsa (about 1 cup) evenly over the rolled enchiladas, coating all of them generously. Sprinkle the remaining shredded Colby-Jack cheese evenly over the top to create a melty, golden crust when baked.
- Bake the Enchiladas: Place the baking dish uncovered in the preheated oven. Bake for 20 to 25 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Rest and Serve: Remove the enchiladas from the oven and let them stand for 5 minutes to set. Garnish with thinly sliced green onions and optionally serve with extra salsa or your favorite toppings such as sour cream, avocado, or cilantro. Enjoy your creamy and flavorful beef enchiladas!
Notes
- If you prefer, corn tortillas can be substituted for the flour tortillas to reduce gluten.
- Adjust the spiciness by choosing mild, medium, or hot salsa as per your preference.
- For a lower-fat version, use reduced-fat cream cheese and lean ground beef.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Feel free to add other vegetables such as diced bell peppers or onions to the beef mixture for added flavor and nutrition.
