Chili Cheese Enchiladas

Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 servings


  • Cooking spray
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 garlic cloves minced
  • 3/4 cup bottled salsa
  • 1/3 cup 3 ounces crea, cheese, softened
  • 1 cup 4 ounces sharp cheddar cheese, divided
  • 12 6-inch corn tortillas
  • 1 10-ounce can enchilada sauce


  1. Preheat oven to 350°.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ground beef and onion; cook until meat is cooked through and drain off any fat. Stir in cumin, oregano, chili powder, and garlic and cook 2 minutes, stirring mixture frequently.
  3. Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
  4. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.