Preheat to 350°F and grease a 9x13-inch baking dish.

Boil shells until al dente. Drain and lay them out separately to cool.

Brown ground beef in a skillet, drain fat. Stir in salsa, taco seasoning, and cream cheese until smooth.

Pour half the enchilada sauce into the baking dish and spread evenly.

Stuff each shell with 2–3 tablespoons of beef filling. Arrange in dish, open-side up.

Drizzle with remaining sauce and top with shredded cheese. Bake uncovered for 20 minutes.

Let sit 5 minutes before serving. Add cilantro or sour cream if desired.