Rotel Enchiladas

Name: Rotel Enchiladas with Ground Beef and Sausage
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 lb breakfast sausage; 2 oz taco seasoning (about 2 packets); 2 (10 oz) cans diced tomatoes and green chilies; 12 oz cream cheese; 1/2 cup milk; 2 cups shredded Mexican cheese blend; 8 burrito-size flour tortillas; Sour cream, for serving

Rotel Enchiladas are a creamy Tex-Mex casserole combining seasoned ground beef and breakfast sausage with cream cheese and Rotel tomatoes, rolled in flour tortillas and baked until bubbly. The cream cheese base delivers richness without requiring a traditional sauce.

🌍Tex-Mex 🏷️Enchiladas 🏷️Casserole 🏷️Rotel 🏷️Ground beef Sausage

🏷️

🏷️Cream cheese

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TikTok

Total

45 min

Servings

8

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb ground beef
1 lb breakfast sausage
2 oz taco seasoning (about 2 packets)
2 (10 oz) cans diced tomatoes and green chilies
12 oz cream cheese
1/2 cup milk
2 cups shredded Mexican cheese blend
8 burrito-size flour tortillas
Sour cream, for servingoptional

9 Ingredients

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Instructions

1
Preheat oven to 400°F. Lightly grease a 9x13 baking dish.
2
In a large skillet, brown the ground beef and breakfast sausage together until fully cooked. Drain any excess grease.
3
Add the taco seasoning, cream cheese, and both cans of diced tomatoes and green chilies to the skillet.
4
Stir until the cream cheese is melted and everything is well combined.
5
Pour in the milk and about 1 1/2 cups of the shredded cheese. Stir until hot and melty, reserving the remaining cheese for the top.
6
Spoon a portion of the mixture into each tortilla, roll it up, and place it seam-side down in the prepared baking dish.
7
If you have any filling left, spread it across the top of the enchiladas. Sprinkle with the remaining cheese.
8
Bake uncovered for 20-25 minutes, until bubbly and golden.

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Tips & Notes

Pro tips

Brown the beef and sausage separately or together, then drain excess fat before mixing with cream cheese — this prevents greasy enchiladas.
Soften the cream cheese with milk on low heat or in the microwave before stirring into the meat mixture for even distribution.
Warm the tortillas slightly before rolling to prevent cracking; stack them in a damp kitchen towel for 1–2 minutes.
Reserve 1/2 cup of the meat mixture to spoon over the tops before baking for extra flavor and texture.

Substitutions

Rotel (diced tomatoes with green chilies) → 1 can diced tomatoes + 1 can diced green chilies (note: more liquid; drain slightly)
Cream cheese → sour cream mixed with shredded cheddar (note: tangier, less creamy)
Burrito-size flour tortillas → 10 oz flour tortillas or corn tortillas (note: corn may tear; warm longer)
Mexican cheese blend → sharp cheddar or Monterey Jack (note: less complex flavor)

Storage & make-ahead

Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 15–20 minutes until warmed through.

Common Questions

Can you make Rotel Enchiladas ahead of time?

Yes. Assemble the enchiladas in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from cold.

What can I substitute for Rotel tomatoes?

Use one 10 oz can diced tomatoes plus one 4 oz can diced green chilies, or substitute with salsa if you prefer more liquid and spice.

Can you freeze Rotel Enchiladas?

Yes. Freeze unbaked or baked enchiladas covered tightly for up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F for 20–25 minutes.