Cream cheese, cheddar and a chipotle pepper give these beef enchiladas their creamy, spicy kick. Sprinkle with chopped fresh cilantro for the win.
What You Need
Original recipe yields 6 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 canned chipotle pepper in adobo sauce, minced
2 Tbsp. TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 lb. extra-lean ground beef
1/2 cup frozen corn
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1 cup fresh salsa, divided
12 flour tortilla s (6 inch)
1 Tbsp. chopped fresh cilantro
Add To Shopping List
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
Heat oven to 350°F.
Mix cream cheese spread, peppers, taco seasoning and milk until blended. Brown meat in large nonstick skillet; drain. Return meat to skillet. Add corn and 1/2 cup each cream cheese mixture, shredded cheese and salsa; mix well.
Spoon about 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture, salsa and shredded cheese. Cover.
Bake 20 min. or until heated through, uncovering for the last 5 min. Sprinkle with cilantro.
Serve with a side of hot cooked rice to round out the meal.
Prepare using your favorite variety of salsa.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.