Creamy Enchiladas Recipe

Name: Creamy Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (10 ounce) cansprepared enchilada sauce; 32 inches corn tortillas; 1 green onion, diced; 1 lb lean ground beef; 1 (8 ounce) box cream cheese, softened; 1 cup salsa (hot or mild to suit your taste); 1 cup cheddar cheese, shredded and divided; 1 cup monterey jack cheese, shredded and divided; garlic powder (optional); pepper (optional)

Servings: persons

3 (10 ounce) cansprepared enchilada sauce
32 inches corn tortillas
1 green onion, diced
1 lb lean ground beef
1 (8 ounce) box cream cheese, softened
1 cup salsa (hot or mild to suit your taste)
1 cup cheddar cheese, shredded and divided
1 cup monterey jack cheese, shredded and divided
garlic powder (optional)
pepper (optional)

1
Cook ground beef in skillet until meat is no longer pink- drain.
2
Mix in salsa, cream cheese, 3/4 cup of each cheese and garlic powder& pepper (to taste)- set aside.
3
Pour 2 cans enchilada sauce into large rectangular baking dish.
4
Dip each tortilla in sauce, fill with beef mixture, roll up and place seam side down in the baking dish.
5
Top with remaining enchilada sauce, cheese, and green onion.
6
Bake at 350 degrees for 20 minutes or until tender.

1299

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 (10 ounce) cansprepared enchilada sauce, 32 inches corn tortillas, 1 green onion, diced, 1 lb lean ground beef, and more.

Yes, Creamy Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Enchiladas

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