Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Creamy Cheddar Beef Enchiladas Recipe
Creamy Cheddar beef enchiladas feature rich, creamy sauces for easy and delicious dinner solutions that pair perfectly with fresh tossed green salads. This indulgent recipe creates restaurant-quality meals through creamy cheese sauces that coat tender beef filling perfectly. The complete meal approach simplifies dinner planning for busy families.
These beef enchiladas in a creamy sauce are an easy and delicious dinner. Add a tossed green salad, and you’ve got a well-rounded meal.
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Servings:
10
Yield:
10 enchiladas
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Ingredients
cooking spray
2 ½ cups water, divided
1 cup white rice
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (1.25 ounce) package taco seasoning
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
1 cup cottage cheese
10 (8 inch) flour tortillas
1 cup sour cream
1 (7.75 ounce) can red enchilada sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×13-inch baking dishes with cooking spray.
Bring 1 1/2 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is almost tender and liquid is absorbed, 15 to 20 minutes.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease, then stir in onion and garlic until thoroughly combined. Stir remaining 1 cup water and taco seasoning into beef mixture; bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes.
Gently stir in rice and continue cooking, stirring often, until liquid is absorbed. Mix refried beans, 1 cup Cheddar cheese, and cottage cheese into filling; stir until well combined.
Spread about 1/2 cup filling in a line down the center of each tortilla and roll up to enclose filling. Place 5 rolled tortillas, seam-side down, into the bottom of each prepared baking dish.
Stir together sour cream and enchilada sauce in a bowl until combined. Pour 1/2 of the sauce down the center of each dish; sprinkle with remaining 1 cup Cheddar cheese.
Bake in the preheated oven until cheese is melted and filling is hot, 20 to 25 minutes.
Tips
To Freeze Unbaked Enchiladas: After step 5, cover the baking dishes with aluminum foil and freeze for up to 3 months. Let thaw in the refrigerator overnight. Bake as directed above, adding 5 to 10 minutes to cook time.
Nutrition Facts (per serving)
| 550 | Calories |
| 23g | Fat |
| 58g | Carbs |
| 26g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 550 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 12g | 59% |
| Cholesterol 68mg | 23% |
| Sodium 957mg | 42% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 5g | 17% |
| Total Sugars 2g | |
| Protein 26g | 51% |
| Vitamin C 6mg | 7% |
| Calcium 261mg | 20% |
| Iron 4mg | 21% |
| Potassium 468mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
