CHIPOTLE CHEDDAR-BEEF ENCHILADAS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chipotle Cheddar-Beef Enchiladas image

Cream cheese, cheddar and a chipotle pepper give these beef enchiladas their creamy, spicy kick. Sprinkle with chopped fresh cilantro for the win.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 canned chipotle pepper in adobo sauce, minced
2 Tbsp. TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 lb. extra-lean ground beef
1/2 cup frozen corn
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1 cup fresh salsa, divided
12 flour tortillas (6 inch)
1 Tbsp. chopped fresh cilantro

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.

Nutrition Facts : Calories 480, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 1180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

There are no comments yet!