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Creamy Cheddar Beef Enchiladas
Creamy Cheddar Beef Enchiladas
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Creamy beef enchiladas topped with sour cream and Cheddar cheese, a hearty and satisfying meal for the whole family.
Ingredients:
  • cooking spray
  • 2.5 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
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and grease two 9x13-inch baking dishes with cooking spray.
  • In a saucepan over high heat, bring 1 1/2 cups of water and rice to a boil. Then reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until rice is almost tender and liquid is absorbed.
  • Heat a large skillet over medium-high heat. Brown and crumble the beef for 5 to 7 minutes. Drain excess grease and add onion and garlic. Mix well. Add taco seasoning and 1 cup water, bring to a boil, then simmer for about 5 minutes until thickened.
  • Carefully fold in the rice and cook while stirring occasionally until all the liquid is absorbed. Incorporate refried beans, 1 cup of Cheddar cheese, and cottage cheese into the filling, mixing until thoroughly combined.
  • Evenly distribute 1/2 cup filling in the center of each tortilla, then roll to encase the filling. Arrange 5 rolled tortillas with the seam-side down in the baking dish.
  • Combine sour cream and enchilada sauce until creamy. Divide the mixture between the dishes, pouring it down the center. Top with 1 cup of Cheddar cheese on each dish.
  • Bake until the cheese is gooey and the filling is piping hot, about 20-25 minutes in the preheated oven.

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