Three Cheese Beef Enchiladas

A few weeks ago I posted about my Three Cheese Chicken Enchiladas. Some one left a comment that they had tried it with beef and it was really good. I love getting comments like this. I love to hear how you like my recipes. I also enjoy reading what you changed and how it turned out.

I had thought of using beef, but had not tried it. Since someone else had and said it was good I really wanted to make some. I had some tortillas that needed used up and I had some cream cheese left over from my office party cooking. I decided to make the Three Cheese Enchiladas using beef.

I am so glad I did. They were really good. We all enjoyed these. Again I know that these are not authentic, but they are good. I hope you enjoy them.

Lynn's Kitchen Adventures


  1. Yum, sounds good. I made the chicken version last week and my husband and I both really liked them. I added black olives inside half of them for my hubby and sprinkled some on top of that side of the pan (on top of the cheese) so I would remember which ones were tainted:) Thanks for the recipe.

  2. I tried this recipe, 3 cheese Beef enchaladias, I used a pound of beef, could of used more. I would say about a pound and a half of beef. This is a great recipe. My family loved it. Thanks for sharing.Not for the lactose intolerance people…:)

  3. These were delicious! I’ve made them with flour and corn tortillas now and I think we prefer it with corn tortillas. Definitely a keeper for us! Delicious and easy weeknight meal! Thanks!

  4. Hi. I wanted to share a little tip with you. I have been searching for a good enchilada sauce for a while but couldnt find anything I liked. Then my aunt made enchiladas for me awhile back that had the perfect sauce. I asked her what brand it was and she told me she makes it herself mixing tomato juice and chili powder. I tried it myself mixing to taste and it was great. I also realized it is a lot cheaper than enchilada sauce and I can use the rest of the Juice for something else. You might give it a try! I am going to make your recipe with this sauce this week. Thanks for all your recipes and tips!!

  5. I plan on trying this recipe. I need knew ideas.

  6. Mark Kimsal says:

    What I’ve been searching for is a way to get some more veggies in the meal. Maybe some torn up spinach or chopped asparagus can be sneaked inside the enchiladas? Maybe a quick side dish?

    Also, if you can find queso blanco (queso fresco) at your local speciality market, use that instead of the cream cheese.

  7. Shannon says:

    I like to make mine like a casserole that way if you want a little bit more you dont have to “split” an enchilada or go without. I layer on the bottom beef (cooked) chopped onions and sauce. I cover that with corn tortillias. Then I repeat until everything is used up. The top layer is tortillias covered in sauce covered in cheese. (Oh and Kraft has this new cheese that is with a hint of philly) Makes it SUPER CREAMY!

  8. I used your recipe but I added to it, I have a lot of people to feed so I always have to stretch a recipe. I added onions and black beans to the meat. So good, I will make it again. I never thought to add cream cheese to beef enchiladas even though I add it to my green enchiladas. Thanks for the recipe.

  9. I like to add Lentil Madras to my tacos and enchiladas, adds protein and fiber and tastes fantastic


  1. […] works perfectly with either my beef or chicken […]

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