Creamy Beef Enchiladas Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
• 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.
• 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.
• 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.
• Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

Steps:

• Preheat oven to 350°.
• Warm soup, cheese, and jalapenos in a sauce pan. Add milk to thin. Heat through, do not boil. Remove from heat, set aside.
• Brown hamburger. Add onion and green pepper, cook until tender. Mix in chili powder, salt, and pepper.
• Fill and roll tortillas. Place in a 9" x 13" pan. Pour sauce over tortillas.
• Cover, bake 25-30 minutes. Uncover the last 10 minutes and sprinkle on extra cheese, if desired.

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.