Three Cheese Beef Enchiladas is an easy dinner that contains only a few ingredients. It also makes a great freezer meal.
A few weeks ago I posted about my Three Cheese Chicken Enchiladas. A reader left a comment that they had tried it with beef and it was really good. I love getting comments like this because I love to hear how you like my recipes. I also love to hear how you change them up and make them your own.
I was so glad that a reader tried it and let me know how good it was because I had thought of using beef, but had not tried it yet.
I had some tortillas that needed used up and I had some cream cheese left over from an office party, so I decided it was a great time to make the Three Cheese Enchiladas using beef.
I am so glad I tried these. They have become a family favorite. I think we might like them more than the chicken version. They were really good. I know that these enchiladas are probably not authentic, but they are so good.
Enchiladas make a great freezer meals, so make an extra pan or two for the freezer. You will be glad you did when you need an easy dinner on a crazy busy day.
My favorite enchilada sauce to use in this recipe is my homemade enchilada sauce.
Recipe
Easy dinner that uses basic ingredients. This also makes a great freezer meal.
- 1 1/2 cups shredded jack cheese
- 1 1/2 cups shredded cheddar cheese
- 3 ounces cream cheese softened I know that this is not authentic but it made them really creamy and good
- 1-19 ounce can of red enchilada sauce or homemade enchilada sauce
- 2 cups of cooked ground beef
- 8 to 10 flour tortillas, corn tortillas, or gluten free tortillas
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Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, 3/4 cup (or so) of enchilada sauce, and beef. Mix until well combined.
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Pour about 1/4 cup of enchilada sauce into a 9x13 pan and spread it around.
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Place about 1/4 cup of filling into each tortilla shell ( I just guessed on the amount here, it may have been 1/3 cup).
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Roll up and place in pan.
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Pour remaining sauce on top and sprinkle with the rest of the cheese.
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Bake at 350 for 25 minutes or until heated through.
Yum, sounds good. I made the chicken version last week and my husband and I both really liked them. I added black olives inside half of them for my hubby and sprinkled some on top of that side of the pan (on top of the cheese) so I would remember which ones were tainted:) Thanks for the recipe.
I tried this recipe, 3 cheese Beef enchaladias, I used a pound of beef, could of used more. I would say about a pound and a half of beef. This is a great recipe. My family loved it. Thanks for sharing.Not for the lactose intolerance people…:)
These were delicious! I’ve made them with flour and corn tortillas now and I think we prefer it with corn tortillas. Definitely a keeper for us! Delicious and easy weeknight meal! Thanks!
@Jane, I am so glad that you liked them. Thank you for letting me know.
Hi. I wanted to share a little tip with you. I have been searching for a good enchilada sauce for a while but couldnt find anything I liked. Then my aunt made enchiladas for me awhile back that had the perfect sauce. I asked her what brand it was and she told me she makes it herself mixing tomato juice and chili powder. I tried it myself mixing to taste and it was great. I also realized it is a lot cheaper than enchilada sauce and I can use the rest of the Juice for something else. You might give it a try! I am going to make your recipe with this sauce this week. Thanks for all your recipes and tips!!
@Kim, That sounds like a really easy way to make enchilada sauce. I usually use this homemade enchilada sauce. I need to put a link to it in that beef enchilada post. https://www.lynnskitchenadventures.com/2009/04/homemade-enchilada-sauce.html Thanks for the tip!
I will have to try your homeade sauce, thanks for the link. Sounds really good..I love onions in everything.
I plan on trying this recipe. I need knew ideas.
What I’ve been searching for is a way to get some more veggies in the meal. Maybe some torn up spinach or chopped asparagus can be sneaked inside the enchiladas? Maybe a quick side dish?
Also, if you can find queso blanco (queso fresco) at your local speciality market, use that instead of the cream cheese.
I like to make mine like a casserole that way if you want a little bit more you dont have to “split” an enchilada or go without. I layer on the bottom beef (cooked) chopped onions and sauce. I cover that with corn tortillias. Then I repeat until everything is used up. The top layer is tortillias covered in sauce covered in cheese. (Oh and Kraft has this new cheese that is with a hint of philly) Makes it SUPER CREAMY!
I used your recipe but I added to it, I have a lot of people to feed so I always have to stretch a recipe. I added onions and black beans to the meat. So good, I will make it again. I never thought to add cream cheese to beef enchiladas even though I add it to my green enchiladas. Thanks for the recipe.
I like to add Lentil Madras to my tacos and enchiladas, adds protein and fiber and tastes fantastic