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Enchiladas Cream Cheese

Enchiladas made with ground beef, tomato sauce, enchilada sauce, green chilies, cream cheese, and cheese, baked and served with optional toppings.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Enchiladas Cream Cheese

Oven350°F
Time30 minutes

Ingredients

Directions

Make the filling

  1. Brown hamburger, garlic, and onion, then drain.

  2. Add tomatoes, enchilada sauce, cumin, and green chilies.

  3. Bring to a boil and simmer for 45 minutes.

Assemble and bake

  1. Use a 9x11 baking pan.

  2. Cover the bottom of the pan with a layer of sauce.

  3. Spread cream cheese on each tortilla, roll, and place in the pan.

  4. Cover with the remaining sauce.

  5. Bake at 350°F for 30 minutes.

  6. Cover with the Colby and Jack cheese mixture and return to the oven until melted.

Serve

  1. Serve with sour cream, fresh diced tomatoes, olives, lettuce, or other toppings.

  2. Reheat in microwave if desired.

  3. Freeze for later baking if desired.

Nutrition, whole recipe (rough)

1150Calories
55 gProtein
40 gFat
140 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Tortilla1 medium flour (45g)140
Cheese1 oz (28g) cheddar113
Cream Cheese1 oz (28g)99
Onion1 medium (110g)44
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Cumin1 tsp ground (2.1g)8
Clove1 tsp ground (2g)7
Garlic1 clove (3g)4
Enchiladanot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Cumin + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Tomato + cumintop 2% of all pairs
    Smell alikemoderate
    Cooked together3,272 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Cumin + clovetop 4% of all pairs
    Smell alikestrong
    Cooked together1,306 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hamburger
Provides the savory, meaty base that the sauce and filling build on.
Cream cheese
Adds creamy richness and moisture inside the rolled tortillas.
Crushed tomatoes
Supply acidity and liquid that form the simmered sauce.
Fajita flour tortillas
Act as the pliable wrapper that holds the filling when rolled.
Colby and jack cheese mixture
Melts over the top to create a stretchy, browned topping.

The step that matters

Simmer the sauce until thickened. Simmering reduces the liquid and concentrates flavor; a thin sauce can soak the tortillas and make the enchiladas soggy after baking.

Swap the clove

How well each one fits the dish's main ingredients (tomato, sauce, cumin, garlic, onion, cream cheese, flour):

  1. Jalapenofits better
  2. Oreganofits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against tomato, sauce, cumin, garlic, onion, cream cheese, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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