Creamy Cheddar Beef Enchiladas

Creamy Cheddar Beef Enchiladas

21
awhita11 0

"This is an easy and delicious dinner. Add a tossed green salad and you've got a well-rounded meal!"

Ingredients

1 h {{adjustedServings}} servings 550 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 550 kcal
  • 28%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 957 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
  3. Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined.
  4. Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
  5. Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
  6. Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

Footnotes

  • Cook's Note:
  • After step 5, if desired, cover 1 casserole with aluminum foil and freeze for up to 3 months. To cook frozen casserole, let thaw in refrigerator overnight. Add 5 to 10 minutes to baking time.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

21
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I really didn't know what to expect with this recipe, but it was good! The only thing I did different was add a little cream cheese to the filling for the kiddo. We tasted it before that and it ...

My husband just LOVED this recipe ! I made exactly as is !

Made this for dinner when we had company the other night. The feedback was "this is better than any enchiladas I've had at the top Mexican restaurants." I think that says it all. Yum!!!