My husbands side of the family loves enchiladas. Well they love spicy food in general and I have come to love it to! What I love about this recipe is the “creamy” part. Cream cheese is an added bonus to these enchiladas that gives the meat mixture a creamy texture. Cream cheese makes everything better 😁.
One thing that I have learned from cooking and baking is that sometimes you have to use brand name items. I always buy great value butter or other off brand foods to eat or use and usually you cannot tell the difference. On the other hand, with this specific recipe, you can tell the difference. For this particular recipe I recommend using Mission brand tortillas and and Old El Paso red enchilada sauce.
Use Mission Brand Tortillas
I do not know why but these tortilla shells are 10x better then any other shell I have used with this recipe. Mission just knows how to make tortilla shells. I use the low carb but you can use the regular kind.
Use Old El Paso Enchilada Sauce
The tastiest red enchilada sauce ever made! You can get it in mild or medium depending on how spicy you like it.
Optional Add Ins or Substitutes
- Tabasco sauce
- Chicken instead of beef
- Sour cream for topping
- Lettuce for topping
- 9 x 13 pan
- 2 lbs ground beef
- 2 packets taco seasoning
- 1 tbs cumin powder
- 28 oz can of red enchilada sauce (Old El Paso)
- 1 package (8) tortilla wraps (Mission Brand)
- 8 oz package cream cheese
- 1 package (8 oz) taco blend cheese
- 1 package (8 oz) pepper jack cheese
- sour cream optional
- lettuce optional
- Cook ground beef in a medium sized skillet. Drain off grease.
- Add taco seasoning to ground beef and follow instructions on the package to cook the seasoning into the meat.
- Add cumin powder, cream cheese, pepper-jack cheese, and 1/2 cups of enchilada sauce. Stir occasionally. Cook until cream cheese is melted.
- Preheat the oven to 350°F. Spray the 9 x 13 pan with a nonstick spray. Spoon red enchilada sauce into the 9 x 13 pan so that there is a thin layer covering the bottom.
- Place a tortilla shell on a plate. Use a spoon to scoop the meat mixture onto the tortilla shell.
- Roll up the tortilla shell and place it crease down into the pan. Continue to do this until all filled tortillas are in the pan.
- If there is leftover meat mixture, spread it over the tortillas.
- Pour the red enchilada sauce over the tortillas so that they are evenly covered.
- Sprinkle the entire package of taco blend cheese evenly over the tortillas.
- Bake for 20 minutes or until cheese is melted. Serve with lettuce and sour cream if desired.
Enjoy your yummy enchiladas! Are you looking for a dessert? Try this chocolate chip cookies recipe!