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Creamy Enchiladas

Course Main Course
Cuisine Mexican
Keyword casserole, enchiladas
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8 people
Author Nicole Breer


  • 9 x 13 pan
  • Skillet


  • 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.
    taco seasoning
  • Add cumin powder, cream cheese, pepper-jack cheese, and 1/2 cups of enchilada sauce. Stir occasionally. Cook until cream cheese is melted.
    cream cheese mixture
  • 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.
    tortilla wrap
  • 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.