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Creamy Beef Enchiladas

Rated as 4.71 out of 5 Stars
11

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

45 m servings 655
Original recipe yields 6 servings

Directions

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  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 42.4 32.6 136 1421 Full nutrition

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Reviews

Read all reviews 44
  1. 59 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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

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...

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....