Cream Cheese Enchilada Casserole features soft and warm flour tortillas, tangy cream cheese, gooey Colby Jack, ground beef, and the perfect blend of herbs and spices. You will love serving this casserole at your next party with friends and family. Ole!
- 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, grated
- 2 cups Enchilada sauce
- 1 teaspoon Cumin
- 2 teaspoons chili powder
- ¼ teaspoons Salt
- ½ teaspoon Pepper
- ½ teaspoon garlic powder
- 11 ounces, weight Canned or fresh corn
- Green onions, diced
Preheat the oven to 350ºF.
Brown the ground beef in a skillet. Drain and return to skillet. Add the enchilada sauce, Rotel, corn and all the spices. Let simmer 5 to 10 minutes.
Spread 1 ounce cream cheese on half of each tortilla and fold in half.
Add 1/2 cup ground beef mixture to bottom of 9×13 baking dish. Spread four tortillas in bottom of pan. Spread 1/3 of the mixture on the tortilla. Add the remaining four tortillas and cover with the rest of the sauce. Sprinkle cheese on top of the casserole.
Cook covered for 30 minutes. Remove the lid and cook for an additional 5 minutes.
Garnish with green onions and cilantro. Serve with fries and salsa.