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Creamy Beef Enchiladas

Creamy Beef Enchiladas

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Meat

    • 🐄 1 ½ pounds ground beef

  • Seasoning

    • 🌮 1 (1 ounce) packet taco seasoning mix

  • Vegetables

    • 🧅 ½ cup chopped sweet onion
    • 🧅 4 green onions, or to taste, chopped

  • Dairy

    • 🧀 1 (8 ounce) package cream cheese, softened
    • 🧀 1 cup shredded pepper Jack cheese

  • Condiments

    • 🥫 1 cup chunky salsa

  • Grains

    • 🌽 12 corn tortillas, warmed

  • Sauce

    • 🥫 2 ½ cups enchilada sauce

  • Toppings

    • 1 (4 ounce) can sliced black olives, drained

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, about 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.

3

Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, about 5 to 7 minutes.

4

Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.

5

Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish.

6

Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.

7

Bake in the preheated oven until cheese melts completely, about 20 minutes.

NUTRIENTS

Per 1 serving

🔥

655

Calories

  • 33
    Protein
  • 42
    Carbs
  • 40
    Fats

💡 Warm the tortillas in the microwave or in a skillet to make them more pliable for rolling.Feel free to add extra vegetables like diced bell peppers or zucchini for added nutrition.Store leftovers in an airtight container in the refrigerator for up to 3 days.