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:
- Chicken or beef broth
- Mild green chilies, (1) 7 oz. can
- Ground beef
- Taco seasoning – my homemade taco seasoning is a fantastic option!
- 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!
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
- 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:
- Sheet Pan Chicken Fajitas
- Grilled Steak Fajitas
- Shredded Chicken Enchiladas with Sour Cream White Sauce
- Healthy Easy Taco Casserole
- Baked Chicken Tacos
- Healthy Shrimp Tacos
- 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:
- 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:
- 1/4 c. (4 Tbsp.) butter
- 1/4 c. 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 Tbsp. homemade taco seasoning, or store bought
- 3 Tbsp. tomato paste
- 1/2 c. water
- 1 1/2 c. shredded cheddar, or Mexican blend cheese
- 8 medium, 8" flour tortillas
- In a medium saucepan, melt the butter. Add the flour, whisk together and cook for about 3-5 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 homemade taco seasoning, tomato paste and water, stir together bring to a simmer over medium heat. Simmer for 3-5 minutes, then 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 cup of the sour cream sauce to coat the bottom of the pan.
- Begin filling the tortillas with about a 1/4 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 5-10 minutes before serving. Enjoy!
Notes on Sauce: This recipe makes a significant amount of sauce. About one cup goes into the bottom of the pan, and the remaining sauce goes on top of the enchiladas. If you would prefer less sauce, consider cutting the sauce ingredients in half (making only half the sauce) or using your preferred amount.
Storing Leftovers: These enchiladas will keep for up to 5-7 days refrigerated. Store in an airtight container with tight fitting lid.
What can be made in advance? The seasoned ground beef and the sour cream enchilada sauce can both be made in advance. Once these are made, store in their own containers and refrigerate. They will keep for up to 5 days refrigerated. Once ready to bake, assemble the enchiladas as directed. Because the ingredients are cold when assembled, add 5 extra minutes to the bake time.
Nutrition Information:Yield: 8 Serving Size: 1 enchilada
Amount Per Serving: Calories: 424Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 76mgSodium: 785mgCarbohydrates: 35gFiber: 2gSugar: 2gProtein: 27g