Tuesday, January 14, 2020

Cream Cheese Beef Enchiladas

Cream Cheese Beef Enchiladas are requested for dinner often by my family. they're incredibly easy to form and have all those amazing Mexican flavors!

Happy Friday, friends! with great care you recognize , this post was alleged to go live yesterday morning. for a few reason it didn’t publish and that i didn’t notice it so far , so here i'm getting it on the blog today for you.

Cream Cheese Beef Enchiladas
Cream Cheese Beef Enchiladas

You guys know i am keen on Mexican food. it's the best! Tacos will always be my favorite , but when I’m feeling like something different i'm going for enchiladas! hamburger enchiladas to be exact. I know, i do know tons of you think that hamburger enchiladas aren’t authentic Mexican enchiladas. Well, i feel they're .

With all that trial and error (really never error because they were all delicious) i noticed it had been the straightforward recipe, with simple ingredients that was the winning combo. That’s once I created these cheese Beef Enchiladas. they're SO amazing and definitely the enchiladas I make the foremost . The filling is so yummy and therefore the cheese just takes it to all or any sorts of delicious levels.

Cream Cheese Beef Enchiladas

INGREDIENTS:

  • 1 pound lean ground beef
  • 4 ounces cream cheese, softened
  • 2 cups mild salsa, divided
  • 1 Tablespoon low-sodium taco seasoning
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ cup water
  • 2 cups shredded colby-jack cheese, divided
  • 8 (8-inch) flour tortillas (sometimes I use corn tortillas instead. Both are delicious)
  • 2 green onions, thinly sliced

INSTRUCTIONS:

  1. Preheat oven 350 degrees F. Spray a 9x13 inch baking pan with cooking spray. Set aside.
  2. In a large non-stick skillet, cook and crumble ground beef over medium-high heat until browned. Drain any grease. Add cream cheese, ½ cup salsa, taco seasoning, chili powder, cumin and water. Bring to a small boil, then reduce heat to low and cook 5 more minutes or until thoroughly heated. Remove skillet from heat.
  3. Spread ½ cup salsa in the bottom of the prepared baking dish. Place ⅓ cup filling onto each tortilla and one tablespoon cheese. Roll up and then place side by side in baking dish.
  4. Pour remaining salsa over enchiladas, spreading evenly to coat all of them. Sprinkle the rest of the cheese all over the tops.
  5. Bake, uncovered, 20 to 25 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with sliced green onion, more salsa and any other toppings of your choice. Enjoy!