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Cream Cheese Beef Enchiladas


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  • 2 8-oz. packages cream cheese, softened
  • 1 8-oz. container sour cream
  • 2 10-oz. cans mild green enchilada sauce
  • 1/4 c. jalapeno peppers, seeded and chopped
  • 1 lb. ground beef, browned and drained
  • 1/2 c. shredded sharp cheddar cheese
  • 1 sweet onion, chopped
  • 1/2 c. sliced black olives
  • 8 8-inch flour tortillas
  • Garnish: sliced black olives, chopped tomato, shredded lettuce, chopped green onion



Step 1

In a large bowl, blend together cream cheese, sour cream, sauce, and jalapenos; set aside. Combine beef and shredded cheese in another bowl; set aside. Fill each tortilla with 1-2 tablespoons cream cheese mixture and 1-2 tablespoons beef mixture. Sprinkle each with onion and olives; roll up tortillas. Place seam-side down in a greased 13x9 inch baking pan; cover with remaining cream cheese mixture. Bake, uncovered, at 400° for 30-40 minutes; cover if top begins to brown.

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