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A baking dish with Creamy Beef Enchiladas with a few bites gone.
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Creamy Beef Enchiladas

Tortillas stuffed with a creamy beef enchilada mixture with a creamy cheese sauce and shredded cheese on top.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 383kcal
Author Brandie Skibinski

Ingredients

  • 1 pound ground beef (I used lean ground beef)
  • 1 green bell pepper, diced
  • 1 cup diced yellow onion
  • 2 cups shredded Colby Jack cheese (divided use, see notes below)
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 28 ounce can green chile enchilada sauce
  • 8 ounce block cream cheese, softened to room temperature
  • 8 (8-inch) flour tortillas
  • 1 teaspoon dried parsley (optional, for garnish)

Instructions

  • Preheat the oven to 400° F. Spray a 9x13-inch baking dish lightly with nonstick cooking spray. Set aside.
  • To a skillet, add 1 pound ground beef, 1 green bell pepper, diced, and 1 cup diced yellow onion. Over medium heat, cook and crumble the meat until the beef is no longer pink and the peppers and onions are soft.
    Drain any excess grease and place back into the skillet.
    A skillet with cooked ground beef, onions, and green peppers.
  • Add 2/3 cups shredded Colby Jack cheese, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper to the beef mixture. Mix until combined and cheese has melted. Remove from the heat and set aside.
    Shredded cheese is added to a skillet of ground beef, peppers, and onions.
  • To a medium saucepan over medium heat, add 28 ounce can green chile enchilada sauce, 8 ounce block cream cheese, softened to room temperature and 2/3 cups shredded Colby Jack Cheese. Whisk until the cream cheese has fully melted and everything is combined well. Remove from heat.
    A skillet of cheese sauce.
  • Add about half a cup of the beef mixture to the middle of each flour tortilla. Roll it up. Continue with the rest of the enchiladas.
    A skillet with tortillas stuffed with ground beef mixture.
  • Optional: add the rolled enchiladas to a heated skillet to brown the sides. If not using a nonstick skillet, spray with a bit of nonstick cooking spray first.
    Transfer them (seam side down) to the baking dish.
    Rolled up Beef Enchiladas in a skillet.
  • Top the enchiladas with the creamy enchilada sauce.
    A baking dish with Beef Enchiladas topped with a creamy cheese sauce.
  • Sprinkle the remaining shredded Colby Jack cheese on top.
    Shredded cheese sprinkled on top of a cheese sauce on enchiladas.
  • Bake uncovered, on the middle rack, for about 20 minutes until bubbly around the edges.
    Baked Cheesy Beef Enchiladas in a baking dish.
  • Sprinkle 1 teaspoon dried parsley evenly on top, then serve!
    A plate of a few Creamy Beef Enchiladas with a few bites missing.

Video

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 383kcal | Carbohydrates: 29g | Protein: 29g | Fat: 16g | Sodium: 1664mg | Fiber: 3g | Sugar: 11g
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