Creamy Cheddar Beef Enchiladas

Creamy Cheddar Beef Enchiladas

17 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  awhita11

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

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Adjust Servings

Original recipe yields 10 servings



  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.

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Reviews (17)

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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 is great as-is. My three-year-old ate an entire serving which makes this 5 stars based on that alone. May not be a favorite for those who aren't fans of sour cream, but we really enjoyed it!! I will experiment with it a little going forward. We suspect chicken would be great in place of the ground beef, and we will top with chopped veggies next time. ----> Edit to add: This recipe does make enough filling to create another pan for the freezer. I didn't assemble the second pan the first night. Instead, I froze the filling alone. My family requested these enchiladas again, the very next night. I defrosted the filling partially in the microwave, then put it in a large pot and heated on low until it was totally thawed. I added whole kernal corn to really bulk it up and about half cup additional cheese. I filled each tortilla with a generous half-cup of filling each and was able to get 6 enchiladas in a pan both nights I made this. I swapped out the cheddar for a blend: Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses. The last five minutes of cook time, I topped with fresh onion, olives, and tomato. Yummy! This was great!! It really is VERY versatile, and I maintain that chicken would be a fantastic alternative to beef. I would consider fajita beans in place of refries also!



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!!!

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



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Best Beef Enchiladas


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Easy Creamy Chicken Enchiladas