The BEST Sour Cream Enchiladas Recipe!
The ground beef enchiladas you’ve ever had! Stuffed with seasoned ground beef and cheese, smothered with a delicious sour cream sauce, topped with more cheese and baked to perfection. This Sour Cream Enchiladas recipe is incredible!
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Do you have recipes that you know and love and make over and over again? This Sour Cream Enchiladas recipe is one that my mom and I have been making for decades!
Over the years, I’ve tested it, and made it with other fillings, but I keep coming back to this ground beef enchiladas recipe.
What do I need to make sour cream enchiladas?
For this sour cream enchiladas recipe, you’ll need the following ingredients:
- Flour
- Butter
- Chicken or beef broth
- Mild green chilies, (1) 7 oz. can
- Ground beef
- Taco seasoning – my homemade taco seasoning is a fantastic option!
- Water
- Shredded Mexican blend cheese, or your preferred shredded cheese
- Medium, 8″ tortillas (flour tortillas work the best for enchiladas)
For exact ingredient amounts and full recipe instructions be sure to scroll to the bottom of this post to the recipe card. Thanks!
Are you looking for a more traditional red sauce enchilada recipe? Be sure to check out my Ground Beef Enchiladas with Red Sauce recipe. It features my Red Enchilada Sauce recipe that tastes amazing!
How do I make ground beef enchiladas?
- You begin by making your ground beef filling for the enchiladas. I really love using my homemade taco seasoning to season the ground beef filling. To making the filling, you’ll brown the ground beef, add in 3 tbsp. of taco seasoning, 1/2 c. water and 3 tbsp. of tomato paste. Bring to a simmer and then remove from heat.
- Next, make the sour cream sauce. In a sauce pan, over medium heat, melt the butter and add the flour. Whisk together over medium heat until the paste begins to bubble, making a roux. Add in the broth and whisk together until mixture thickens. Reduce heat to low and whisk in the sour cream and chilies.
Note: This recipe makes quite a bit of sauce. There is enough sauce to add to the bottom of the pan, and to completely cover the enchiladas once placed in the pan. If you would prefer less sauce, consider cutting the sauce ingredients in half, or using only the amount of sauce you would prefer.
How do I roll enchiladas?
- Next, begin rolling your enchiladas. For best results, I recommend using flour tortillas, as they tend to not tear, they keep their shape and hold up well during baking. Low carb tortillas like La Banderita and Mission Carb Balance are a great option if you’re looking to watch your carb content.
- In one tortilla, place about 1/4 c. of the seasoned ground beef and 1-2 tbsp of shredded cheddar cheese.
- Tuck one end of the tortilla into the filling, and roll together.
- To a baking dish, add about 1 cup of the sour cream sauce to the bottom of the pan/dish. This helps prevent the enchiladas from sticking to the bottom.
- Roll out the enchiladas and place into the sauced baking dish. You’ll have enough filling to make 8 large 8″ enchiladas.
- Pour the remaining sour cream sauce over the top of the enchiladas. Again, this recipe makes quite a bit of sauce. If you would prefer less sauce, use only the amount you would prefer OR consider halving the sauce ingredients.
- Top the sauced enchiladas with shredded cheese. I prefer to use a Mexican blend, but other good options are a cheddar-jack blend or just cheddar.
- Bake the enchiladas at 350 degrees for 20-25 minutes or until the cheese has completely melted.
What toppings are best on enchiladas?
- Classic Pico de Gallo Salsa
- Guacamole or sliced/diced avocados
- Homemade Taco Sauce
- Homemade Enchilada Red Sauce
- Black Bean Corn Salsa
- Salsa Verde
- Sliced green onions
- Shredded lettuce
- Sliced jalapenos
- Fresh cilantro
- Fresh limes for lime juice
What drinks to I serve with sour cream enchiladas?
Margaritas, daiquiris and mojitos are popular drinks to serve with Tex-Mex fare. Here are some of my most popular cocktail recipes:
- Coconut Margaritas
- Mango Margaritas
- Pineapple Margaritas
- Classic Skinny Margaritas
- Melon and Mint Mojitos
- Blueberry Coconut Mojitos
- Pineapple Daiquiri
Frequently Asked Questions about making enchiladas:
Traditionally, corn tortillas are used in enchiladas. However, for this ground beef enchilada recipe, I recommend flour tortillas. Flour tortillas hold their shape better and not tear when rolling the enchiladas. A way to get around corn tortillas from tearing is to slightly warm the tortillas prior to filling.
You’ll only need to bake for a short 20-25 minutes. This is because all of the ingredients are already cooked through. Baking is to bring all ingredients to a hot, consistent temperature and to melt the cheese.
Frying tortillas for enchiladas is not necessary. Some say that frying helps prevent cracking and breaking of corn tortillas, however, it is an extra, more time-consuming step.
Most Mexican restaurants use queso blanco cheese for enchiladas. However, shredded cheddar, Colby-Jack or Mexican blend cheeses are most popular for home cooking.
If you loved these delicious ground beef enchiladas, check out some of my other Tex-Mex dinner recipes:
- Beef Enchilada Casserole
- Sheet Pan Chicken Fajitas
- Grilled Steak Fajitas
- Shredded Chicken Enchiladas with Sour Cream White Sauce
- Mexican Beef and Rice Skillet
- Baked Chicken Tacos
- Shrimp Tacos in Air Fryer
- Healthy Chicken Enchilada Soup Recipe
- Rotisserie Chicken Tacos
If you and your family enjoy ground beef, check out some of my other ground beef recipes:
- French Onion Meatloaf
- Beef Quesadilla Tacos
- Beef and Ramen Noodles
- Easy One-Skillet Stove Top Lasagna
- Cheesy Taco Tater Tot Casserole
- Healthy Unstuffed Peppers
- How to Make Cheesy Hamburger Casserole at Genius Kitchen
- One Pot Cheesy Italian Goulash
- Loaded Crock Pot Chili
Here’s the recipe for these amazing Beef Sour Cream Enchiladas:
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Sour Cream Enchiladas
Equipment
- 9 x 13" Baking Dish This Pyrex glass 9 x 13 baking dish is fantastic for everything from casseroles to cakes!
- Sauce Pan This Circulon A1 Series non stick saucepan includes a glass straining lid. A great piece of cookware!
Ingredients
- 4 Tablespoons butter
- 1/4 cup flour
- 1 (16 oz. container) sour cream
- 1 (14.5 oz. can) chicken broth
- 1 (7 oz. can) mild green chilies
- 1 lb. lean ground beef
- 3 Tablespoons taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar or Mexican blend cheese
- 8 medium tortillas
Instructions
- In a medium saucepan, melt the butter. Add the flour, whisk together and cook for about 5 minutes over medium heat. Add the chicken broth and whisk together until combined. Continue to cook over medium heat until the broth becomes slightly thicker. Add the sour cream and chilies and whisk together until smooth. Remove from heat, cover with lid and set aside.
- In a large skillet, brown the ground beef. Add the taco seasoning and water and cook bring to a simmer. Remove from heat.
- Preheat oven to 350 degrees. In a 9 x 13" baking dish or pan, lightly sprayed with non-stick cooking spray, add about 1/4 of the sour cream sauce.
- Begin filling the tortillas with about a 1/2 cup of the prepared meat and about 2 Tbsp of cheese. Wrap, and place seam-side down into the pan. Roll the remaining tortillas, and place into pan. Pour the remaining sour cream sauce over the top of the tortillas. Sprinkle the remaining cheese over the top. Bake at 350 degrees for 20-25 minutes.
- Remove from oven. Let cool for about 5 minutes before serving. Enjoy!
Notes
Nutrition
I absolutely love enchiladas but, always make the red sauce ones. I never realized sour cream sauce was so easy. I have to try these this weekend. Thanks for the recipe!
I love enchiladas – these look really tasty! Thanks for sharing on the “What’s for Dinner” link up!
Looks so yummy. I’ll have to try this sometime when I don’t want to make my chicken enchiladas recipe. Pinned & shared. Thanks for joining the Inspiration Spotlight party.
Wow! I am wanting to eat these through my computer screen! lol. They look so so good! Pinned for later and will be trying! Hope to see you again at #HomeMattersParty
I love a good enchilada and this one looks delicious!
These look delicious! I’ll eat anything that gives me an excuse to eat sour cream! Plus, I love Mexican food! Thanks for sharing your recipe at Craft Frenzy Friday at Mom Home Guide!
YUM! Thank you for linking up to last week’s Tasty Tuesday. I have pinned your recipe to the Tasty Tuesday Pinterest board. I hope to see you again at this week’s Tasty Tuesday. 🙂
Hmm …I totally agree with you.
These look so beautiful and fresh! Thanks for sharing at the What’s for Dinner Party!
I love enchiladas and this recipe looks delish! Thanks for linking up to this weeks Creative K Kids’ Tasty Tuesday – I can’t wait to see what you share with us next week!
I love how simple this recipe is. Some enchilada recipes can be really complicated, but this one is easy and delicious. That’s a good thing, I like that. 🙂
Yes, please, I’ll have some! This is a great winter meal – comfort food for sure. Thanks for bringing this by Fiesta Friday!
Mollie
YUM! So glad you share your creativity with us at Merry Monday. Can’t wait to see what’s new from you next week!
I haven’t made enchiladas in a really long time! This recipe looks fabulous. I will have to give it a try! Thanks so much for joining my Link Up On the Edge!
Shelbee
http://www.shelbeeontheedge.com
Your Sour Cream Enchiladas look delicious! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us.
Miz Helen
I need to make enchiladas now! These look so good! Thanks for sharing and happy Fiesta Friday!
I have never made sour cream sauce and reading your delicious recipe I realize I have missed out. Winter warming comfort food in the winter and perfect with a cool salad in the summer!
A perfect sharing dish here at Fiesta Friday! 🙂
These were so good!! Perfect for our leftover taco meat from taco tuesdays!!
Just made these. They were easy and wonderful. I did seem to have a mega amt. of sauce. Maybe my tortilla,s were to small!
The sour cream sauce is absolutely delicious!! Next time I will either double the enchiladas or half the sauce recipe. Or grab a spoon and eat the leftover sauce like soup! LOL. Thanks for sharing your recipe
I love these enchiladas but you definitely need more than a pound of ground beef. I only had enough for 6 tortillas.
I wonder if these would be good with shredded chicken instead. Has anyone tried that?
This is by far the BEST enchilada recipe this far. I do use about half of the sauce though. I’ve made it with flank and ground beef and its always just really good. Thanks for sharing!
Trying these tonight. Can the extra sauce be kept for another use?
The sauce can be kept for later. It will keep for up to 5 days refrigerated. You could also freeze it. Frozen, it will keep for up to 3 months.
Delicious and easy to make! Made a double batch for my family thinking 2 teen boys and husband would want larger portion, but they are SO filling and I have a whole extra pan leftover! Do you you have any experience with freezing this dish fully prepared?
Was hoping to make these tonight! I was wondering if your nutrition info was with the low carb tortillas or just regular flour? Thank you!
I originally tested this recipe with the regular flour tortillas, which work well. If you’re going low cab, I recommend the La Banderita. These tend to hold up well and not tear when adding fillings or after baking. I also like the low-carb Misson tortillas but I haven’t made enchiladas with these yet. Hope you enjoy the recipe! -Erin