Beef and Cream Cheese Enchiladas are a creamy spin on the classic beef enchilada! Juicy, seasoned beef is swirled with tangy cream cheese and wrapped up with fresh lettuce in a soft flour tortilla.
The enchiladas are drenched in tomatoey enchilada sauce, smothered in cheddar cheese, and baked until bubbling.
This recipe holds a special place in my heart because it reminds me of the enchiladas my grandpa used to make. I can still picture him in the kitchen assembling a line of delicious enchiladas for the whole family!
It’s a wonderful memory of simple comfort food — made with love — that brought the family together.
Why KJ Loves
Beef & Cream Cheese Enchiladas
This is one of those recipes that I just get giddy when it’s time to dig in, because it’s one of those recipes that holds such a special place in my heart! I’m instantly transported back into my grandparents kitchen watching my Grandpa roll up a batch of his infamous enchiladas. Pure comfort food!
Why You’ll Love This Recipe
First of all: cream cheese. It’s always the way to go.
Tangy cream cheese gets all melty in these beef enchiladas, making this the perfect comfort food.
Second of all: It’s the way to people’s hearts.
Beef cream cheese enchiladas are like a pan full of love. Food is memories and comfort, and this is the perfect dish for a weeknight meal, football party, or really any occasion.
Roll these enchiladas up and bake them to perfection. Then serve up to your family and friends — and fill their hearts and tummies.
The Secret Ingredient
My grandpa’s secret to the best beef and cream cheese enchiladas? Lettuce!
It may sound counterintuitive, but rolling up a bit of romaine lettuce in each enchilada takes this recipe up a level. You just have to try it for yourself to believe in this savory goodness.
Beef Cream Cheese Enchiladas Ingredients
Ground beef
Use 85/15 ground beef or similar for this enchilada recipe.
Garlic, salt, and pepper
A little bit of seasoning makes the beef extra delicious!
20 oz enchilada sauce
Use your favorite can (mild or spicy!). Or, make your own homemade enchilada sauce!
Flour tortillas
Burrito size works best.
Baby romaine lettuce
Chop it up first. Want to give the enchiladas a healthier spin? Use fresh spinach instead!
Shredded cheddar cheese
Use shredded cheddar cheese or a Mexican cheese blend for this recipe.
Cream cheese (softened)
How to Make Beef Cream Cheese Enchiladas
1
Cook the beef.
Preheat your oven to 400 degrees.
In a medium saute pan, heat the olive oil. Then, add the ground beef and brown. Add garlic, salt, and pepper, and brown until the beef is cooked. Stir in some enchilada sauce and remove from heat.
2
Fill, roll…and repeat!
Prepare an assembly line to make your enchiladas.
Spread some of the enchilada sauce in the bottom of a 9×13 pan.
Working with one tortilla at a time, fill with the ingredients in the center of each tortilla. Roll it tightly and place it into the prepared 9×13 pan.
3
Pour, sprinkle, and bake.
Pour the remaining enchilada sauce over the top of the prepared enchiladas, covering all the tortillas. Sprinkle an even layer of shredded cheddar cheese to top them off.
Bake the enchiladas until the cheese topping is melted and the sauce is bubbling. Enjoy!
4
Wash the dishes. How sad.
Beef & Cream Cheese Enchiladas Serving Ideas
Serve these enchiladas with your favorite sides and drinks.
Guacamole and margaritas, anyone?
Need some margarita inspo?
Beef & Cream Cheese Enchiladas FAQ
Can I use corn tortillas instead?
You can use corn tortillas. But keep in mind that they are smaller and more fragile, so use fewer ingredients when filling them. Plus, you will need more than eight tortillas to fill the pan.
Can I make beef cream cheese enchiladas ahead of time?
Yes! Assemble the enchiladas as instructed, cover them with foil, and refrigerate for up to 24 hours in advance. Remove the enchiladas from the refrigerator 10-15 minutes before baking uncovered as instructed.
Can I freeze beef cream cheese enchiladas?
Yes! Assemble the enchiladas as instructed in an aluminum baking pan. Cover tightly with plastic wrap and then cover with foil. Freeze the beef enchiladas for up to 2-3 months.
To bake, preheat the oven as instructed. Then remove the plastic wrap but place the foil back on. Bake for 25-30 minutes. Remove the foil and then bake for another 10-15 minutes, or until the enchiladas are heated through, and the cheese is bubbly.
What's the best cheese for enchiladas?
Why choose just one? This enchilada recipe features both cream cheese and shredded cheddar cheese for the ultimate cheesy bite.
How do I get a sauce that tastes like it does at restaurants?
If you’re going for the Mexican restaurant flavor, don’t use canned sauce! Try out this homemade enchilada sauce recipe instead, for a classic taste.
Beef and Cream Cheese Enchiladas
(1 votes, average: 5.00 out of 5)
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- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Beef and Cream Cheese Enchiladas are a creamy spin on the classic beef enchilada! Juicy, seasoned beef is swirled with tangy cream cheese and wrapped up with fresh lettuce in a soft flour tortilla.
The enchiladas are drenched in tomatoey enchilada sauce, smothered in cheddar cheese, and baked until bubbling.
This recipe holds a special place in my heart because it reminds me of the enchiladas my grandpa used to make. I can still picture him in the kitchen assembling a line of delicious enchiladas for the whole family!
It’s a wonderful memory of simple comfort food — made with love — that brought the family together.
Ingredients
- 1 pound ground beef
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups enchilada sauce (24 ounces)
- 8 flour tortillas, burrito size
- 2 cups baby romaine lettuce, chopped
- 16 oz cheddar cheese, shredded (or Mexican cheese blend)
- 8 oz cream cheese, softened
Instructions
- Preheat your oven to 400 degrees. In a medium saute pan, heat the olive oil over medium heat. Add in the beef, garlic and season with the salt and pepper and cook until the meat is browned and cooked through, about 8-10 minutes. Stir in 1 cup of enchilada sauce.
- Prepare an assembly line to make your enchiladas. Spread 1/2 cup of the enchilada sauce in the bottom of a 13×9 pan.
- Working with one tortilla at a time, evenly split the filling ingredients (ground beef, cream cheese, lettuce and 8 oz of the cheddar cheese) evenly between the 8 tortillas. Fill the tortilla with the filling ingredients in the center of the tortilla, roll it up tightly and place into the prepared 13×9 pan. Continue until all of the tortillas have been filled, rolled and tucked in the baking dish.
- Pour the remaining 1 1/2 cups of enchilada sauce over the top of the prepared enchiladas, making sure that all of the tortillas are covered. Top with the remaining 8 oz of shredded cheese.
- Bake the enchiladas for 15-20 minutes, or until the cheese topping is melted and the sauce is bubbling. Enjoy!
Notes
- Use a butter knife to easily spread the cream cheese onto the tortilla.
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 511
- Sugar: 1.4g
- Fat: 35.1g
- Carbohydrates: 13.9g
- Fiber: 1.9g
- Protein: 35g
Keywords: Beef & Cream Cheese Enchiladas
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
