Creamy Beef Enchiladas Recipe -
Creamy Beef Enchiladas Recipe
  • READY IN 45 mins

Creamy Beef Enchiladas

Recipe by  

"I made this up because I love cream cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
  3. Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
  4. Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
  5. Bake in preheated oven until cheese melts completely, about 20 minutes.
Kitchen-Friendly View


  • Cook's Note:
  • You could sneak in chopped fresh spinach.

Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2014

Simply scrumptious!

Most Helpful Critical Review
Aug 10, 2014

Not so good.


8 Ratings

Sep 21, 2014

Yummy! Did not change a single thing I will be making these again definitely a keeper!

Sep 15, 2014

This recipe is a keeper! My husband and I enjoyed it. I cut the recipe in half as there is just 2 of us and omitted the black olives. I used a homemade enchilada sauce recipe, but I also think the a mixture of the cream cheese and salsa would be great as a top sauce! I have never cooked with corn tortillas and they seemed to tear easily, so I heated them up using a little cooking spray in a skillet for 15-30 seconds. A little more prep, but it helped the tortilla to be more flexible! Thank you for sharing!

Aug 26, 2014

These were delicious! I doubled the recipe and divided into smaller pans to freeze for a quick meal for later. The only change I made was swapping regular cream cheese for jalapeno cream cheese, but we like spicy food. These reheated well too!

Aug 18, 2014

We skipped the olives. Used Spanish onion and green onion, not cooked in the fat from the meat. Used restaurant style salsa instead of enchilada sauce and topped them with more meat mixture before adding the cheese. Absolutely delicious!

Aug 06, 2014

Delicious! I used a whole 8oz. pkg. of pepperjack shredded, and I'm glad I did b/c 1 cup wouldn't have been enough, IMO. Also, the little guy prefers flour tortillas, so I used them (the soft taco size), and got 8, generously filled enchiladas, which was more than enough for us for dinner and lunch leftovers. I only bought 1 can of enchilada sauce, but that was plenty for us. I also topped these w/ some sliced green onions in addition to the cheese and black olives before baking. This was a HUGE hit tonight and that makes this a keeper~YUM! Thanks for sharing. :)

Jun 25, 2014

This was really great. I made it for dinner tonight and there were no leftovers, everyone loved it. Simple and delicious. The pepper jack cheese was a great addition, since I usually use cheddar. I really enjoyed the creamy filling.


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  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 39.8 g
  • 61%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 32.6 g
  • 65%
  • Sodium
  • 1421 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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