Go Back
+ servings
cream cheese enchilada casserole on plate with lime and chips

Cream Cheese Enchilada Casserole

Cream Cheese Enchilada Casserole has flour tortillas stuffed with cream cheese a layer of saucy ground beef and corn all topped with melted cheese!
Course Dinner, Lunch
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6


  • 1 lb Ground Beef Cooked and Drained
  • 1 10 oz can Rotel
  • 8 Flour Tortillas 8" works great
  • 8 oz Cream Cheese
  • 1 1/2 c Colby Jack Cheese shredded
  • 2 c Enchilada Sauce
  • 1 tsp Cumin
  • 2 tsp Chili Powder
  • 1/4 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1 11 oz can Corn frozen or fresh works as well
  • Cilantro
  • Green Onion diced


  • Preheat oven to 350 degrees.
  • Brown ground beef in skillet. Drain and return to skillet.
  • Add Enchilada Sauce, Rotel, corn and all of the spices. Simmer for 5 - 10 minutes.
  • Spread 1 oz of cream cheese over half of each tortilla and fold into half.
  • Add 1/2 c of ground beef mixture to the bottom of a 9 x 13 pan. Layer four tortillas over the bottom of the pan. Spread 1/3 of the mixture over the tortilla. Add the remaining four tortillas and cover with remaining sauce.
  • Sprinkle cheese over the top of the casserole.
  • Cook covered for 30 minutes.
  • Remove cover and bake for an additional 5 minutes.
  • Garnish with green onions and cilantro.
  • Serve with chips and salsa.


This casserole makes great leftovers.  Just pop what is left in the fridge and rewarm in the microwave for approx. 60 seconds and you'll have lunch in a minute!
Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!