Best Cheddar Beef Enchiladas Recipes

CREAMY CHEDDAR BEEF ENCHILADAS

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.

CHEDDAR BEEF ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. , Spread about 2 tablespoons refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in 2 greased 13x9-in. baking dishes., Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. , Bake 1 casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

CHEDDAR-BEEF ENCHILADAS

Steps:

• HEAT oven to 400 degrees F.
• BROWN meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.
• SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-sides down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover.
• BAKE 20 min. or until heated through. Uncover; top with remaining cheese. Bake, uncovered, 2 to 3 min. or until cheese is melted.
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CHIPOTLE CHEDDAR-BEEF ENCHILADAS

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, peppers, taco seasoning and milk until blended. Brown meat in large nonstick skillet; drain. Return meat to skillet. Add corn and 1/2 cup each cream cheese mixture, shredded cheese and salsa; mix well.
• Spoon about 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture, salsa and shredded cheese. Cover.
• Bake 20 min. or until heated through, uncovering for the last 5 min. Sprinkle with cilantro.