Cast Away Beef Enchiladas

This has been one of my favorites for years. Sometimes I substitute chicken or shrimp for beef. Be sure and adjust the ingredient amounts or ingredients to your liking.


  • 1 pound of cooked ground beef (drained)/or cooked chicken
  • 10 flour tortillas
  • 8 ounces of shredded cheddar cheese
  • 8 ounces of Mexican cheese
  • 1-2 cans of green enchilada sauce
  • 1 can of Rotel diced tomatoes, lime juice and cilantro
  • 1/2 cup chopped onion
  • 8 ounces Philadelphia cream cheese
  • 1 small can sliced or chopped black olives

Brown hamburger and add chopped onion

In large mixing bowl add drained Rotel

I add 6 ounces of shredded cheese to the mix

I usually just add a couple tablespoons of the green sauce to the mix for flavor

I add a swipe of cream cheese to each tortilla

Add a generous scoop of mix, roll and place in 9×13 baking pan or dish. I usually spray the pan with Pam

Add the remainder of the sauce and top with 8 ounces of cheddar cheese

Add olives to the top

I cover the dish and bake at 375 for 30 minutes and then uncovered for 15 minutes longer before serving

I top mine with sour cream, a little hot queso and serve with a side of refried beans top with the remainder of the Mexican shredded cheese. Enjoy!!

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