Cream Cheese Beef Enchiladas are requested for dinner by my family often. 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.
These enchiladas are SO amazing and definitely the ones 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
Ingredients
- 1 pound lean ground beef
- 4 ounces cream cheese softened
- 2 cups mild salsa divided
- 1 Tablespoon low-sodium taco seasoning
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 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
Instructions
- 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, 1/2 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 1/2 cup salsa in the bottom of the prepared baking dish. Place 1/3 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!
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This sounds delicious!! I am working on my Sept meal plan now and this made the calendar! Thanks for sharing!!
What kind of salsa works best for this recipe?
Any mild salsa is fine. I like to use Pace mild salsa 🙂
Holly when you you use corn tortillas do you prepare them as is or do you “wet” them….they are tricky to work with and often crack when rolling them together
Hi Ellen! I will microwave them slightly so they’re soft and then I usually dunk them in whatever sauce I’m making with them. That way they don’t tear. Don’t use the thin corn tortillas either. Those tend to easily tear. Hope this helps 🙂
Is this recipe good to make ahead and freeze?
Teagan, I haven’t tried freezing these. So I’m not quite sure yet. If I do, I will let you know how it turns out!
Made for lunch today. Everybody loved it! I’ve never made enchiladas before, so I was a little bit afraid that we might not like it. Your recipe was awesome!
Yay! I’m so happy to hear that. Thanks for commenting, Lizet!
The flavour in the recipe was excellent. The cream cheese really adds to this dish and spices were bang on. Even my picky husband liked it!
Thanks Julie! 🙂 So happy it was a hit!
This recipe was wonderful! So quick & easy to make, i act thought i was forgetting steps.
We aren’t Big fans of salsa, bUt i just used my immersion blender and thin is comple until it was a perfect consistency. I also used whole wheat tortillas and a blend of monterey Jack, cheddar, Queso and asadero cheeses.
My husband just procLaimed these to be his favorite. Will absolutely be hanging onto this recipe.
*i’m unsure why this will only type in caps, i’m not shouting. It is prob the app i’m using (CopyMeThat).
Made this exactly as written. wouLdn’t chAnge a thing! It was delicious.
This was amazing and very easy to make!
I’m giving this recipe 5 stars even though it won’t let me. I didn’t have any Salsa, so i used medium red enchilada sauce instead and it was delish! All 4 of my Kids ate it up!!
I’m not sure why it won’t let you give five stars but thank you for trying! I am so happy they were such a hit for you too! 🙂 xo
Hi this sounds DELICIOUS,, can chicken be used in place of the beef?
Yes, absolutely!
I made this along with your recipe for Mexican rice for Cinco De Mayo day. They both came out delicious. I followed the recipe for both as you posted them. I was so happy with the outcome I took a plate to our neighbor who later called and said this is better than what you get at a restaurant. What a great complement. I thank you for all your awesome recipes.
Oh my gosh…my husband and i thank you, so yummy…we’re sitting here stuffed! Also used some enchilada sauce along with salsa (as didn’t have enough salsa). Still fabulous!
this recipe was very good! I never thought I would like beef enchiladas, I’m more of a chicken enchilada person. I paired it with Rice-A-Roni Spanish rice and they all cooked in about the same amount of time enchiladas always take so long to make but this is a good recipe for a weeknight! family loved it!
Outstanding