Description
Cream Cheese Enchilada casserole has soft, warm flour tortillas, tangy cream cheese, gooey Colby Jack, ground beef and the perfect blend of herbs and spices. You are going to love serving this casserole at your next friends and family fiesta. Ole!
Ingredients
- 1 pound Ground Beef, Cooked And Drained
- 10 ounces, weight Rotel
- 8 ounces, weight Cream Cheese
- 8 pieces 8 Inch Flour Tortillas
- 1-½ cup Colby-Jack Cheese, Shredded
- 2 cups Enchilada Sauce
- 1 teaspoon Cumin
- 2 teaspoons Chili Powder
- ¼ teaspoons Salt
- ½ teaspoons Pepper
- ½ teaspoons Garlic Powder
- 11 ounces, weight Corn Canned Or Fresh
- Cilantro
- Green Onions, diced
Preparation
Preheat oven to 350ºF.
Brown ground beef in skillet. Drain and return to skillet. Add enchilada sauce, Rotel, corn and all of the spices. Simmer for 5–10 minutes.
Spread 1 ounce of cream cheese over half of each tortilla and fold into half.
Add 1/2 cup of ground beef mixture to the bottom of a 9 x 13 pan. Layer four tortillas over the bottom of the pan. Spread 1/3 of the mixture over the tortilla. Add the remaining four tortillas and cover with remaining sauce. Sprinkle cheese over the top of the casserole.
Cook covered for 30 minutes. Remove cover and bake for an additional 5 minutes.
Garnish with green onions and cilantro. Serve with chips and salsa.
