Creamy Beef Enchiladas
Get ready to indulge in the ultimate comfort food with these creamy beef enchiladas, a crowd-pleasing dish that perfectly blends bold Tex-Mex flavors with luxurious creaminess. Featuring seasoned ground beef sautéed with onions and garlic, this recipe takes things to the next level by combining the savory filling with tangy cream cheese, sour cream, and a kick of diced green chilies. Wrapped in soft flour tortillas, smothered in rich enchilada sauce, and loaded with melted Mexican blend cheese, these enchiladas bake to perfection in just 25 minutes. Ideal for weeknight dinners or casual gatherings, this easy-to-follow recipe is sure to become a family favorite. Serve warm with a sprinkle of fresh cilantro for a bright, herbaceous finish. Perfect for fans of creamy casseroles and Mexican-inspired cuisine, these enchiladas are as satisfying as they are irresistible!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 clove Garlic cloves, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 large Flour tortillas
- 8 ounces Cream cheese, softened
- 1 cup Sour cream
- 1 4-ounce can Green chilies, diced (canned)
- 1.5 cups Enchilada sauce, red or green
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain off any excess grease.
Add the diced onion and minced garlic to the skillet with the cooked beef. Sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional minute to toast the spices.
Remove the skillet from heat and let the beef mixture cool slightly.
In a mixing bowl, combine the cream cheese, sour cream, and diced green chilies. Mix until smooth and creamy.
Add the cooked beef mixture to the cream cheese mixture and stir until evenly combined.
Spoon about 1/3 cup of the beef mixture into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, covering them completely.
Sprinkle the shredded Mexican blend cheese over the top of the sauce.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas sit for 5 minutes before serving.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.6 g | 384% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 9618 mg | 418% | |
| Total Carbohydrate | 250.6 g | 91% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 36.6 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2858 mg | 220% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
