Creamy Beef Enchiladas
Ingredients
- 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, warmed
- 1 cup shredded pepper Jack cheese
- 2 ½ cups enchilada sauce
- 1 (4 ounce) can sliced black olives, drained
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
- Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
- Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
- Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
- Bake in the preheated oven until cheese melts completely, about 20 minutes.
Source
Original recipe: View Original