Best 14 Creamy Cheese Enchiladas Recipes

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EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips     Old El Paso®

Time 50m

Yield 5

Number Of Ingredients 6

1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Steps:

  • Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  • In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  • Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g

CREAM CHEESE CHICKEN ENCHILADAS



Cream Cheese Chicken Enchiladas image

My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.

Provided by Jaimie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 10

Number Of Ingredients 14

3 skinless, boneless chicken breasts
2 (8 ounce) packages cream cheese, softened
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 (15 ounce) can petite diced tomatoes, drained
8 green onions, chopped
1 (7 ounce) can diced green chiles
½ cup chopped fresh cilantro
¼ cup lime juice
2 cups shredded Cheddar cheese, divided
10 large flour tortillas
1 (15 ounce) can green enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
  • Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
  • Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
  • Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 50.1 g, Cholesterol 90.6 mg, Fat 31 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 16.5 g, Sodium 1672 mg, Sugar 4.1 g

3 CHEESE ENCHILADAS



3 Cheese Enchiladas image

My grandma gave me this recipe.

Provided by beanmachine

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
3 cups salsa, divided
4 green onions, chopped, divided
2 ½ cups Cheddar cheese, divided
2 ½ cups shredded Monterey Jack cheese, divided
12 (8 inch) flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
  • Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
  • Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g

CHICKEN CREAM CHEESE ENCHILADAS



Chicken Cream Cheese Enchiladas image

This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend.

Provided by Annacia

Categories     Chicken

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups of pre-cooked rotisserie chicken (or any leftover chicken)
1 (8 ounce) package cream cheese, cubed (low fat is fine)
1/2 cup sour cream (fat free ok)
1 tablespoon finely chopped onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese, shredded (Reduced fat doesn't melt as but can be used if you don't mind)
1 (4 ounce) can green chilies
8 -10 flour tortillas (corn tortillas also work well)
1 (20 ounce) can enchilada sauce (red or green)

Steps:

  • Preheat oven to 350 degrees.
  • De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.
  • In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
  • Heat until the cheeses are completely melted.
  • Coat baking pan with cooking spray.
  • Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
  • Pour enchilada sauce over the rolled tortillas.
  • Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

Nutrition Facts : Calories 254, Fat 15, SaturatedFat 7.7, Cholesterol 38.7, Sodium 912, Carbohydrate 24.5, Fiber 2.4, Sugar 7.5, Protein 6

CREAMY CHEESE ENCHILADAS



Creamy Cheese Enchiladas image

Make and share this Creamy Cheese Enchiladas recipe from Food.com.

Provided by mersaydees

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 flour tortillas
3 cups monterey jack cheese, shredded
6 tablespoons chopped green onions
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can green chilies, seeded and chopped

Steps:

  • For each tortilla, add 1/2 cup cheese and 1 tablespoon green onion as filling. Roll each individually and place in a shallow 8-inch square baking dish.
  • In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
  • Remove from heat and add sour cream and green chilies. Stir until smooth.
  • Pour sauce over tortillas and bake at 350 degrees farenheit for 20 minutes.

Nutrition Facts : Calories 487.7, Fat 35.2, SaturatedFat 20.8, Cholesterol 90.5, Sodium 843.1, Carbohydrate 23.4, Fiber 1.5, Sugar 3.6, Protein 19.9

SUPER EASY CHEESY ENCHILADAS



Super Easy Cheesy Enchiladas image

When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)

Provided by CraftScout

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups shredded cheese (whatever floats your boat, I used a preshredded Colby or Monterey Jack blend)
3 ounces cream cheese, softened
1 -2 teaspoon garlic powder
1 -2 teaspoon instant minced onion (or a smidge of grated fresh)
12 corn tortillas
15 ounces enchilada sauce
1/2 cup more shredded cheese

Steps:

  • First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
  • Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
  • Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
  • Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
  • Pour the rest of the sauce on top, spreading it to cover.
  • Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
  • For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

CREAMY SPINACH & CHEESE ENCHILADAS



Creamy Spinach & Cheese Enchiladas image

Cream cheese, sour cream and shredded cheese combine to make these spinach-stuffed enchiladas a creamy, delicious dish for ten.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 10 servings

Number Of Ingredients 9

2 green onions, sliced
1 clove garlic, minced
1 Tbsp. oil
1 pkg. (10 oz.) frozen spinach, thawed, drained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 cups KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
10 corn tortillas (6 inch), warmed
1 can (10 oz.) enchilada sauce

Steps:

  • Heat oven to 375° F.
  • Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 2 min. Stir in spinach; cook 3 to 4 min. or until heated through, stirring frequently; remove from heat. Add cream cheese, sour cream and 1 cup shredded cheese; stir until blended.
  • Spoon 1/4 cup spinach mixture down centers of tortillas; roll-up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese.
  • Bake 15 to 20 min. or until enchiladas are heated through and cheese is melted.

Nutrition Facts : Calories 30, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SIMPLE CREAMY CHICKEN ENCHILADAS



Simple Creamy Chicken Enchiladas image

This chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. -Melissa Rogers, Tuscaloosa, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (5 servings each).

Number Of Ingredients 12

2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
5 cups shredded rotisserie chicken
1 package (8 ounces) cream cheese, cubed and softened
20 flour tortillas (8 inches), warmed
4 cups shredded Mexican cheese blend

Steps:

  • Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 828 calories, Fat 40g fat (17g saturated fat), Cholesterol 132mg cholesterol, Sodium 1738mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 7g fiber), Protein 42g protein.

CREAMY BEEF ENCHILADAS



Creamy Beef Enchiladas image

I made this up because I love cream cheese.

Provided by FeatherAnnRealtor

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 10

1 ½ pounds ground beef
1 (1 ounce) packet taco seasoning mix
½ cup chopped sweet onion
4 green onions, or to taste, chopped
1 (8 ounce) package cream cheese, softened
1 cup chunky salsa
12 corn tortillas
1 cup shredded pepperjack cheese, divided
2 ½ cups enchilada sauce
4 ounces sliced black olives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
  • Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
  • Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
  • Bake in preheated oven until cheese melts completely, about 20 minutes.

Nutrition Facts : Calories 655.1 calories, Carbohydrate 42.4 g, Cholesterol 135.7 mg, Fat 39.8 g, Fiber 6.3 g, Protein 32.6 g, SaturatedFat 18.4 g, Sodium 1421 mg, Sugar 4.2 g

TURKEY CREAM CHEESE ENCHILADAS



Turkey Cream Cheese Enchiladas image

I created this recipe as a way to use the leftover turkey from Thanksgiving. My wife liked it so much that it's now become a staple of our after-Thanksgiving days. The turkey can be replaced with chicken and made any other time.

Provided by Josh C.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 12

Number Of Ingredients 21

3 tablespoons butter
3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 teaspoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground chipotle chile pepper
½ teaspoon ground ancho chile pepper
2 teaspoons ground cumin
1 ½ teaspoons paprika
1 cup sour cream
⅓ cup heavy cream
1 (8 ounce) package cream cheese, cut into pieces
5 cups shredded cooked turkey
2 ½ cups shredded Cheddar cheese
1 teaspoon hot pepper sauce, or to taste
22 (6 inch) corn tortillas
1 cup vegetable oil for frying
1 ½ cups shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 2 9x12 inch baking pans.
  • Heat the butter and olive oil in a large skillet over medium heat. Stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes. Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings start to become fragrant, about 5 more minutes.
  • Pour in the sour cream and heavy cream, and add the cream cheese. Stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove pan from heat and allow mixture to cool about 10 to 15 minutes. Divide mixture, and reserve half for topping.
  • Combine shredded turkey with 2 1/2 cups of shredded Cheddar cheese in a large bowl. Add in half of the cooled cream and pepper mixture, and stir lightly to mix. Set aside.
  • Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes. Slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable. Stack the warmed tortillas and cover to retain heat.
  • To assemble the enchiladas, place 1/4 cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish. Top each dish with half of the reserved cream and pepper mixture. Bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble.
  • Remove the pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling. Let stand about 10 minutes to rest before serving.

Nutrition Facts : Calories 571.2 calories, Carbohydrate 26.8 g, Cholesterol 129.5 mg, Fat 38 g, Fiber 3.8 g, Protein 32 g, SaturatedFat 19.8 g, Sodium 717 mg, Sugar 2 g

CHEESE ENCHILADAS



Cheese Enchiladas image

Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."

Provided by Bryan Washington

Categories     dinner, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
½ cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
  • Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
  • Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
  • While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
  • Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
  • Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
  • Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
  • Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
  • Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

CHEESE ENCHILADAS



Cheese Enchiladas image

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, finely chopped
16 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Steps:

  • Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.

CREAMY BEEF ENCHILADAS



Creamy Beef Enchiladas image

These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat. -Belinda Moran, Woodbury, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 8

2 pounds lean ground beef (90% lean)
1 cup chopped onion
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 can (4 ounces) chopped green chilies
3 cups shredded cheddar cheese, divided
3 cans (10 ounces each) enchilada sauce, divided
12 flour tortillas (8 inches), warmed

Steps:

  • Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through., Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. , Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.

Nutrition Facts : Calories 436 calories, Fat 22g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 1012mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

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