Creamy Enchiladas Recipe
Not going to bore you with a long intro here. Thats what everyone hates about food bloggers, right?? And I am not going to claim to be a great one!
This creamy enchiladas recipe is probably more of an American take on enchiladas, but it is loved by our family! Let me know if you give it a try in the comments. In this recipe you can also sub ground turkey or shredded chicken for the ground hamburger.
Creamy Enchiladas
Ingredients
- 8 oz softened cream cheese
- 2 tsp onion powder
- 2 tsp cumin
- ½ tsp salt
- ½ tsp pepper
- 1 lb browned ground hamburger
- 6-8 flour tortillas; fajita sized
- 1 small can diced green chilis
- ½ can cream of mushroom soup
- ½ cup sour cream
- ¼ cup milk
- 2 cups shredded cheddar or Mexican cheese blend
Instructions
- In a large bowl, beat the cream cheese, water, onion powder, cumin, salt, pepper, and green chilis.
- Stir in browned hamburger
- Place 2 heaping tablespoons of mixture down the center of each tortilla and roll up. Place in a greased 8×11 inch baking dish in a row.
- In empty bowl, combine soup, sour cream, and milk. Pour over enchiladas
- Bake uncovered at 350° for 20 minutes.
- Cover with shredded cheese and bake 10 minutes longer or until cheese is melted.
