Creamy Southwest Enchiladas

Creamy Southwest Enchiladas

I’ve been wanting some Mexican food for the last week and a half.  I guess I was gearing up for Cinco de Mayo.  My Pinterest food board is almost nothing but Mexican recipes in the most recent pins.  I came across these Cream Cheese Enchiladas and immediately my mind starting swirling with ideas.  I could add my standby favorites of black beans and red pepper.  So here is what I came up with.

Start with 8 oz. package of cream cheese and let it soften.  In a bowl, combine 1 cup of shredded cheese (mexican blend, cheddar or colby jack), 1/4 cup chopped cilantro and the cream cheese.


Dice up 1/2 a red pepper and 1/2 an onion and sauté in a skillet with some vegetable oil.  Add a can of rinsed and drained black beans and salt to taste.  Stir in a couple shakes of oregano, garlic powder, cumin and a pinch of cayenne.  Not exact measurements, I know.


Spoon the cream cheese mixture into the tortillas – about 2-3 tablespoons each.

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Spoon 2-3 tablespoons of bean mixture onto tortillas.

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Roll up and repeat.  Tip: I spread a splash of vegetable oil on the bottom of the pan to make rolling the enchiladas easier and prevent sticking.

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Pour one can of red enchilada sauce on top.  I used a homemade recipe, but didn’t write the measurements.  I will be working on this and sharing soon!  Top with one cup of cheese and bake on 375 degrees for 20 minutes.

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Serve and top with cilantro.  These enchiladas are so amazing!  I will be making these quite often.

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Creamy Southwest Enchiladas
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 8 oz cream cheese, softened
  • 2 cups of shredded cheese, mexican, colby jack or cheddar
  • ¼ cup cilantro, chopped
  • 1 can of black beans, rinsed and drained
  • ½ red pepper, diced
  • ½ onion, diced
  • ¼ tsp oregano
  • 2 shakes garlic powder
  • 2 shakes cumin
  • pinch of cayenne
  • salt, to taste
  • 6 flour tortillas
  • 1 can of red enchilada sauce
  1. Combine cream cheese, cilantro and 1 cup of cheese in a bowl.
  2. Sauté onion and red pepper in vegetable oil until softened.
  3. Add black beans, oregano, garlic powder, cumin and cayenne to onion and peppers.
  4. Salt to taste.
  5. Spread 2-3 Tbs cream cheese mixture on tortillas.
  6. Add 2-3 Tbs black bean mixture to tortillas.
  7. Roll up and top with enchilada sauce and cheese.
  8. Bake in a 375 degree oven for 20 minutes.


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Hope this inspired you to make your own Cinco de Mayo meal!



  1. Just made this, yum. It’s the cream cheese that makes this different and good. Wife n 6 year old loved it too. Thanks!!!

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