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Creamy Beef Enchiladas

FeatherAnnRealtor

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

45 m servings 655 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • You could sneak in chopped fresh spinach.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 655 calories; 39.8 g fat; 42.4 g carbohydrates; 32.6 g protein; 136 mg cholesterol; 1421 mg sodium. Full nutrition

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Reviews

Read all reviews 43
  1. 55 Ratings

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Most helpful positive review

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 thin...

Most helpful critical review

Not so good.

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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 thin...

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...

I am a fraternity chef so I cook in large quantities. I don't follow recipes to a "t" because seasonings have to be adjusted carefully. I didn't have scallions which would have been wonderful b...

I didn't have all the ingredients so I had to do a few supplements. I also made my own enchilada sauce . All in all it was good and my family enjoyed it. I will try it again with all the require...

I had roasted 3 whole chicken and was looking for a recipe to use it up. I substitued 1 1/2 lbs of chopped up cooked chicken for the ground beef, omitted the sweet and green onions, added more s...

My whole family loved it even those who don't like this type of food. I did add a can of black beans.

Tia is a great recipe. I used Las Polmos enchilada save and added 1 med can of green chiles too. If you like things hot you can add one can of Chipotles in adaobo sauce as well.

I followed the recipe to the letter and my family loved it. Even my picky eaters gave it a thumbs up. Next time, I will make half without olives, but that is really the only change I would make....