Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Brown the ground beef in a large skillet over medium heat and drain any excess grease.
- Add the chopped onion and garlic, then cook until softened.
- Stir in the green chilies, cumin, chili powder, salt, and pepper, then remove the skillet from the heat.
- Melt the cream cheese in a separate saucepan over low heat, stir in the sour cream and heavy cream or milk until smooth and thickened, and season with salt and pepper.
- Spread a thin layer of the cream sauce across the bottom of a greased baking dish.
- Fill each tortilla with the beef mixture, sprinkle with shredded cheese, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining cream sauce over the enchiladas and top with the remaining cheddar and Monterey Jack cheeses.
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
- Allow the dish to cool slightly, garnish with fresh herbs, and serve warm.
Nutrition
Notes
Tortilla Choice: I prefer flour tortillas for this specific recipe because they soak up that velvety cream sauce so well, but if you switch to corn, just be sure to lightly fry or microwave them first