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Ingredients
Scale
- 1 pound ground beef
- 1 green bell pepper, diced
- 1 cup diced yellow onion
- 2 cups shredded colby jack cheese (divided)
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 28 ounce can green chile enchilada sauce
- 8 ounce block cream cheese, softened
- 8 (8-inch) flour tortillas
- 1 teaspoon dried parsley (optional, for garnish)
Instructions
- Preheat the oven to 400° F and prepare a 9×13-inch baking dish with nonstick spray.
- Cook the ground beef, green bell pepper, and yellow onion in a skillet over medium heat until the meat is browned and the veggies are soft.
- Drain any excess fat and return the mixture to the skillet.
- Stir in 2/3 cup shredded cheese, cumin, onion powder, garlic powder, salt, and black pepper, mixing until the cheese is melted. Remove from heat and set aside.
- In another saucepan, combine the enchilada sauce, cream cheese, and remaining cheese over medium heat, whisking until smooth. Remove from heat when combined.
- Place half a cup of the beef mixture in each tortilla, roll them up, and lay them seam-side down in the baking dish.
- If desired, brown the enchiladas in a skillet before transferring them to the baking dish.
- Pour the creamy sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 20 minutes until bubbly around the edges.
- Garnish with parsley before serving.
Notes
Using lean ground beef reduces fat content.
Feel free to adjust the amount of cheese to your taste.
For added flavor, consider adding jalapeños or other spices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Enchilada
- Calories: 360
- Sugar: 2g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg