Prep 20 mins
Cook 20 mins
The secret to these wonderful enchiladas is cream cheese, an unusual ingredient for Mexican food! Everyone I've ever served these to asks for the recipe, so it has become my standard wedding shower gift (with bakeware)! Dipping the tortillas in the sauce removes the need to oil the pan and reduces fat. Low fat cream cheese works well, too.
- 3 (10 ounce) cansprepared enchilada sauce
- 32 inches corn tortillas
- 1 green onion, diced
- 1 lb lean ground beef
- 1 (8 ounce) box cream cheese, softened
- 1 cup salsa (hot or mild to suit your taste)
- 1 cup cheddar cheese, shredded and divided
- 1 cup monterey jack cheese, shredded and divided
- garlic powder (optional)
- pepper (optional)
- Cook ground beef in skillet until meat is no longer pink- drain.
- Mix in salsa, cream cheese, 3/4 cup of each cheese and garlic powder& pepper (to taste)- set aside.
- Pour 2 cans enchilada sauce into large rectangular baking dish.
- Dip each tortilla in sauce, fill with beef mixture, roll up and place seam side down in the baking dish.
- Top with remaining enchilada sauce, cheese, and green onion.
- Bake at 350 degrees for 20 minutes or until tender.
These were easy to assemble and very tasty. I substituted the hamburger for a can of drained and rinsed black beans. I used an 8 ounce box of cream cheese and had leftover filling, which my daughter is eating as a dip! I don't care for canned enchilada sauce so I topped them off with Mark Hendricks Red Enchilada Sauce. Thanks for sharing your recipe and welcome to the Zaar Dian Trace!
These were very tasty with the cream cheese (I used fat free). I also substituted ground turkey for beef and light cheese. The instructions, however, should remind cooks that the corn tortillas must be warmed before thay are dipped in sauce and rolled up, otherwise they break apart. Dipping them in the sauce was not enough.