Beef and Cream Cheese Enchiladas

  • By KJ

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.

A spatula digging into a pan of Beef & Cream Cheese Enchiladas.

Beef and Cream Cheese Enchiladas

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.

A spatula digging into a pan of Beef & Cream Cheese Enchiladas.

Why KJ Loves

Beef and Cream Cheese Enchiladas

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!

A forkful of enchilada showing the beef and cream cheese filling.

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.

Ground beef combined with enchilada sauce in a skillet.

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.

Cream cheese spread on top of a tortilla.

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)

The ground beef mixture on top of a tortilla with cream cheese and lettuce.
Shredded cheese on top of all the filling ingredients ready to be rolled up into an enchilada.

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.

Prepared enchiladas in a baking dish before going into the oven.

Beef & Cream Cheese Enchiladas Serving Ideas

Serve these enchiladas with your favorite sides and drinks. 

Guacamole and margaritas, anyone? 

Need some margarita inspo? 

A close-up photo of the cheesy, baked enchiladas.

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 & Cream Cheese Enchiladas in a baking pan ready for serving.
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A spatula digging into a pan of Beef & Cream Cheese Enchiladas.

Beef and Cream Cheese Enchiladas


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)

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4 from 2 reviews

  • Author: KJ & Company - Kate Poskochil
  • 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

Scale
  • 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

  1. 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.
  2. Prepare an assembly line to make your enchiladas. Spread 1/2 cup of the enchilada sauce in the bottom of a 13×9 pan.
  3. 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.
  4. 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.
  5. 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

A pan of enchiladas that has been dug into with a spatula.

Did you make this recipe?

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If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using  #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.

Affiliate Links

This post may contain affiliate links, which mean that KJ and Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do.

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