Cream Cheese Beef Enchiladas
Now, if ya got yourself a hankerin’ for some good ol’ creamy, beefy enchiladas, I tell ya, this cream cheese beef enchiladas recipe is the one to try. Ain’t nothin’ fancy here, but it’s tasty as all get-out and mighty easy to whip up. We’ll be usin’ soft flour tortillas, some beef, and that cream cheese that makes it all smooth and tasty. It’ll be stickin’ to your ribs just right.
Ingredients Needed
- 1 pound ground beef
- 8 ounces cream cheese, softened
- 1 cup shredded Monterey Jack or cheddar cheese (use whichever ya like best)
- 1/2 cup salsa (add a lil’ spice if ya want)
- 1 cup enchilada sauce (store-bought works fine)
- 6-8 flour tortillas (8-inch ones do the job)
- Salt and pepper to taste
Instructions
Alright, let’s get to it:
- First, put a big ol’ skillet on the stove, medium-high heat, and start cookin’ that ground beef till it’s nice and brown. Stir it now and then so it don’t stick. When it’s cooked through, drain any grease outta the pan.
- Now, turn the heat down a smidge and add in that cream cheese. Stir it in with the beef till it’s all melted and creamy lookin’. Throw in a bit of salt and pepper to your likin’. When it looks nice and mixed, set the pan off the heat for a spell.
- Grab a tortilla, spread a spoonful or two of the beef and cream cheese mix right down the middle, and roll it up nice and snug. Put it seam-side down in a big ol’ bakin’ dish. Do the same with the rest till your dish is full.
- Now, pour that enchilada sauce all over the rolled-up tortillas. You want ’em nice and covered so they get soft and tasty while bakin’. Sprinkle that shredded cheese on top so it melts down all gooey-like.
- Cover the dish with foil and pop it in a 350°F oven for about 20 minutes. After that, take off the foil and let it bake another 5-10 minutes till that cheese is melted and bubbly on top.
Serving Tips
Once it’s done, pull it out and let it sit for a minute or two so ya don’t burn your mouth off. You can top it with a lil’ salsa, sour cream, or even some chopped green onions if you got ’em. These enchiladas are good with a side of beans or some rice, somethin’ simple to keep it all nice and hearty.
And there ya have it! These cream cheese beef enchiladas are creamy, cheesy, and just all-around good eatin’. The cream cheese gives it that smoothness that sticks with ya, and the enchilada sauce keeps those tortillas soft and full of flavor. Perfect for when ya need to put a hot, fillin’ meal on the table.
FAQ
- What kinda cheese is best for enchiladas? Well, Monterey Jack or cheddar works mighty fine. Some folks like Colby or pepper jack too if they want a lil’ kick. And if you’re lookin’ for that authentic touch, try queso fresco or asadero.
- Should I dip tortillas in sauce? Oh yes, it’s a good idea if ya want ‘em extra soft and full of flavor. But with this recipe, pourin’ the sauce on top works just fine too since we’re bakin’ it all up together.
There ya go! Now ya got a creamy, tasty dinner to fill everyone up. Enjoy these cream cheese beef enchiladas – they’re a treat!
Tags：[cream cheese beef enchiladas, easy enchiladas recipe, homemade beef enchiladas, creamy enchiladas, beef enchiladas with cream cheese]
