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Three Cheese Beef Enchiladas

Three Cheese Beef Enchiladas is an easy dinner that contains only a few ingredients. It also makes a great freezer meal.

Three Cheese Beef Enchiladas

A few weeks ago I posted about my Three Cheese Chicken Enchiladas. A reader left a comment that they had tried it with beef and it was really good. I love getting comments like this because I love to hear how you like my recipes. I also love to hear how you change them up and make them your own.

I was so glad that a reader tried it and let me know how good it was because I had thought of using beef, but had not tried it yet.

I had some tortillas that needed used up and I had some cream cheese left over from an office party, so I decided it was a great time to make the Three Cheese Enchiladas using beef.

Three Cheese Beef Enchiladas in dish

I am so glad I tried these. They have become a family favorite. I think we might like them more than the chicken version. They were really good. I know that these enchiladas are probably not authentic, but they are so good.

Enchiladas make a great freezer meals, so make an extra pan or two for the freezer. You will be glad you did when you need an easy dinner on a crazy busy day.

Cheese Beef Enchiladas

My favorite enchilada sauce to use in this recipe is my homemade enchilada sauce. 


Three Cheese Beef Enchiladas
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Easy dinner that uses basic ingredients. This also makes a great freezer meal. 

Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Lynn's Kitchen Adventures
  • 1 1/2 cups shredded jack cheese
  • 1 1/2 cups shredded cheddar cheese
  • 3 ounces cream cheese softened I know that this is not authentic but it made them really creamy and good
  • 1-19 ounce can of red enchilada sauce or homemade enchilada sauce
  • 2 cups of cooked ground beef
  • 8 to 10 flour tortillas, corn tortillas, or gluten free tortillas
  1. Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, 3/4 cup (or so) of enchilada sauce, and beef. Mix until well combined.
  2. Pour about 1/4 cup of enchilada sauce into a 9x13 pan and spread it around.
  3. Place about 1/4 cup of filling into each tortilla shell ( I just guessed on the amount here, it may have been 1/3 cup).
  4. Roll up and place in pan.
  5. Pour remaining sauce on top and sprinkle with the rest of the cheese.
  6. Bake at 350 for 25 minutes or until heated through.


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  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. 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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