A lovely pumpkin-raisin cookie that uses up leftover pumpkin and fills your kitchen with a divine aroma.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 12 enchiladas |
Ingredients
- 1 ½ pounds ground beef
- 1 (1 ounce) packet taco seasoning mix
- ½ cup chopped sweet onion
- 4 green onions, or to taste, chopped
- 1 (8 ounce) package cream cheese, softened
- 1 cup chunky salsa
- 12 corn tortillas, warmed
- 1 cup shredded pepper Jack cheese
- 2 ½ cups enchilada sauce
- 1 (4 ounce) can sliced black olives, drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
- Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
- Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
- Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
- Bake in the preheated oven until cheese melts completely, about 20 minutes.
- You could sneak in chopped fresh spinach if desired.
Nutrition Facts
| Calories | 655 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 6 g |
| Protein | 33 g |
| Saturated Fat | 18 g |
| Sodium | 1421 mg |
| Sugars | 4 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Not spicy but flavorful
No changes made and they were delicious!
I skipped green onions as I did not have any. I also used chopped olives, cheddar cheese and flour tortillas instead of what the recipe listed. We all loved it. Will definitely save it and do it again.
Good recipe! The cream cheese adds a nice creamy flavor and goes well with the dish! I used flour tortillas and omitted the olives because I didn’t have any on hand. Will be making again!
Loved this recipe. The corn tortillas were breaking when I rolled them so I heated them in oil in a cast iron pan first. I used more pepper jack cheese than called for and used less enchilada sauce. Delicious and I will make again.
These are quite good. I only had one pound of ground beef and that ended up plenty as recipe makes a lot of filling. I also used a mexixan blend cheese which worked well, and think I added more than the recipe states. Overall very good. Would recommend.
This tasted great! I will cut down the amount of enchilada sauce a bit when I make it again. I used 2 cups of cheese total. So many possibilities with this one, and it makes a lot.
These were tasty. I might use a little less cream cheese next time. I did end up with quite a lot of filling left over which was fine, we’ll reheat it and eat is a dip!
These were delicious. Very rich. Hubby loved this meal.
I made these with ground venison and followed the recipe exactly except for the tortillas, I used flour. These are excellent! The flavors are amazing. Using fresh salsa is the key in my opinion. Very easy to make!
All is delicious! However, I recommend softening the tortillas before rolling them.
My family loves these enchiladas. I didn’t have pepper jack cheese so used shredded taco blend cheese and they still turned out great!
I rarely write reviews, but I have to this time because it was FANTASTIC!! On quarantine, dinner has become quite important to my family. This recipe was easy and no one missed our favorite Mexican restaurant. I made the recipe exactly as written except I used Chihuahua cheese. OMG! Love, love, love. Like heaven on a plate!
These are the best beef enchiladas I have ever made and comparable to my fav at a restaurant, AND they are so easy to make! I follow recipe to a T aside from adding fresh garlic.
I made this with ground turkey because it’s what I had on hand. I also added a fiesta shredded cheese blend on top because we really like cheese. This is a very good recipe for beginners and for people who don’t keep spices and seasonings on hand. I’m nat a fan of black olives but otherwise this was really tasty! Thank You for the recipe! 🙂
Wow!!! Delicious! Everyone raved about them. The only difference was I had Mexican Cheese Blend instead of pepper jack and I mistakenly threw in the olives with the beef. A clear winner!
Super simple, I even added a can of Rotel with lime and cilantro into the mix for some extra flair.
quick,easy and tastes delicious. will definitely be making this more often.
Excellent, easy mexican-style dish! Will be making it again.
My husband and myself weren’t that impressed. On the other hand, our teenage son’s and friends said they were “the bomb!”
My husband and I loved this! I will definitely make it again . The meat mixture would be great on nachos, too.