Ingredients
The following ingredients have 8 Servings
- 1 pound lean ground beef
- 4 ounces cream cheese (softened)
- 2 cups mild salsa (divided)
- 1 Tablespoon low-sodium taco seasoning
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup water
- 2 cups shredded colby-jack cheese (divided)
- 8 8-inch flour tortillas (sometimes I use corn tortillas instead. Both are delicious)
- 2 green onions (thinly sliced)
Instruction
- Preheat oven 350 degrees F. Spray a 9x13 inch baking pan with cooking spray. Set aside.
- In a large non-stick skillet, cook and crumble ground beef over medium-high heat until browned. Drain any grease. Add cream cheese, 1/2 cup salsa, taco seasoning, chili powder, cumin and water. Bring to a small boil, then reduce heat to low and cook 5 more minutes or until thoroughly heated. Remove skillet from heat.
- Spread 1/2 cup salsa in the bottom of the prepared baking dish. Place 1/3 cup filling onto each tortilla and one tablespoon cheese. Roll up and then place side by side in baking dish.
- Pour remaining salsa over enchiladas, spreading evenly to coat all of them. Sprinkle the rest of the cheese all over the tops.
- Bake, uncovered, 20 to 25 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with sliced green onion, more salsa and any other toppings of your choice. Enjoy!
