Cream Cheese Beef Enchiladas are requested for dinner often by my family. They are incredibly easy to make and have all those amazing Mexican flavors!
Happy Friday, friends! Just so you know, this post was supposed to go live yesterday morning. For some reason it didn’t publish and I didn’t notice it until now, so here I am getting it on the blog today for you. 🙂
You guys know I adore Mexican food. It is the best! Tacos will always be my number one, but when I’m feeling like something different I go for enchiladas! Ground beef enchiladas to be exact. I know, I know a lot of you think ground beef enchiladas aren’t authentic Mexican enchiladas. Well, I think they are.
When I lived in Arizona after high school there was this amazing Mexican restaurant that served the BEST ground beef tacos and enchiladas you could ever imagine. Over the years I have tried to recreate them but never could.
With all that trial and error (really never error because they were all delicious) I realized it was the simple recipe, with simple ingredients that was the winning combo. That’s when I created these Cream Cheese Beef Enchiladas. They are SO amazing and definitely the enchiladas I make the most. The filling is so yummy and the cream cheese just takes it to all kinds of delicious levels.
I like to serve these with a side of my MEXICAN RICE. It’s a winning combo, always. 😀
Cream Cheese Beef Enchiladas
- 1 pound lean ground beef
- 4 ounces cream cheese, softened
- 2 cups mild salsa, divided
- 1 Tablespoon low-sodium taco seasoning
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ cup water
- 2 cups shredded colby-jack cheese, divided
- 8 (8-inch) flour tortillas (sometimes I use corn tortillas instead. Both are delicious)
- 2 green onions, thinly sliced
- Preheat oven 350 degrees F. Spray a 9x13 inch baking pan with cooking spray. Set aside.
- In a large non-stick skillet, cook and crumble ground beef over medium-high heat until browned. Drain any grease. Add cream cheese, ½ cup salsa, taco seasoning, chili powder, cumin and water. Bring to a small boil, then reduce heat to low and cook 5 more minutes or until thoroughly heated. Remove skillet from heat.
- Spread ½ cup salsa in the bottom of the prepared baking dish. Place ⅓ cup filling onto each tortilla and one tablespoon cheese. Roll up and then place side by side in baking dish.
- Pour remaining salsa over enchiladas, spreading evenly to coat all of them. Sprinkle the rest of the cheese all over the tops.
- Bake, uncovered, 20 to 25 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with sliced green onion, more salsa and any other toppings of your choice. Enjoy!