The best ground beef enchiladas with sour cream sauce 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. These beef and sour cream enchiladas recipe is incredible!
This sour cream enchilada recipe has been in my family for as long as I can remember. My mom started making these when I was a kid, and they became the dinner everyone requested for birthdays, family gatherings, and any night that called for something a little special.
I’ve been making them myself for over twenty years now, and after testing different fillings, tortilla types, and sauce ratios countless times, I can tell you this version is exactly right. The sour cream sauce is made from scratch with a simple roux – no canned soup and no shortcuts. It’s what makes these enchiladas completely different from anything you’d find in a restaurant.
Erin’s Tips for Making Amazing Enchiladas
After making this recipe dozens of times, there are several tips that I want to stress when making these enchiladas:
- Adding the right amount of filling: too little filling, and you don’t have much of an enchilada – too much filling, and your enchiladas fall apart. I’ve discovered that 1/4 cup of beef is the perfect amount, with a sprinkle of about 1 tablespoon of shredded cheese.
- Choosing Flour Tortillas over Corn: yes, for tacos corn tortillas are the way to go, however, for making and assembling enchiladas you need a sturdy tortilla that won’t tear. Flour tortillas are much more sturdy than corn and are able to handle the sauce and baking.
- Choosing the right size of tortilla: Taco tortillas are much too small, larger burrito tortillas are too large and take up too much space in the pan. For the perfect enchilada, you’ll need a medium, 8″ “fajita” size tortilla.
- Not using enough sauce: When you make the sauce you’ll discover there is a rather large amount of sauce – I highly recommend using it all. I add about 1 – 1 1/2 cups of sauce in the bottom of the pan, and the rest of the sauce over the top of the enchiladas. This helps keep the tortillas moist without drying out when baking and prevents the enchiladas from sticking to the bottom of the pan.
How do I assemble 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.
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.
Placing the enchilada in the pan
I use a 9 x 13″ glass or ceramic baking dish for enchiladas, as it holds heat well while the enchiladas bake. You could also use a 9 x 13″ cake pan, if needed.
Roll out the enchiladas and place into the sauced baking dish. You’ll have enough filling to make 8 large 8″ enchiladas.
Making the Sour Cream Enchilada Sauce
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.
Start with a roux
A roux is a simple butter and flour combination. It is the base of many homemade sauces. Its purpose is to be a sauce thickener. To make a roux, heat your saucepan over medium heat and melt the butter. Then add the flour to the melted butter and whisk together to allow the butter and flour to create a paste. Cook this paste for a minute or two allowing the flour to cook. Once the paste begins to bubble, the roux is ready for liquid to be added.
Adding in the broth, sour cream and chilies
Add in the chicken broth and whisk together until mixture thickens. For this sauce we’re using chicken broth, as this is more favorable for a white sour cream sauce. Once the broth mixture begins to thicken, add in the sour cream and chilies. Stir together until smooth and completely incorporated.
Why I add a portion of the sauce into the bottom of the baking dish
To the 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 of the pan when baking. From here, place your stuffed and rolled 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.
Other enchilada sauce options
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!
Topping the sour cream enchiladas with cheese
Ask anyone, and they’ll tell you a key to a great enchilada recipe is a good amount of melted cheese on top of the baked enchiladas.
What cheeses are best for topping enchiladas
I’ve discovered that a blend of shredded cheeses, like sharp Cheddar and Jack cheeses are ideal for topping enchiladas. These melt well and are complementary in flavor to the sour cream sauce. You could also use a store-bought Mexican shredded cheese blend, Taco blend or Nacho blend.
What toppings are best on enchiladas?
Traditional enchilada toppings are considered to be pico de gallo, guacamole and a sprinkling of shredded lettuce, if desired. However, adding toppings of your personal preference is definitely recommended. Here are some of our favorite toppings that are family loves on top of 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
- Sliced jalapenos
- Fresh cilantro
- Fresh limes for lime juice
What do I serve with enchiladas?
Traditionally, enchiladas are served with seasoned Spanish rice, refried beans, a sprinkling of queso blanco, along with a side of your preferred toppings. I like to serve my enchiladas with my Tomato Avocado and Cucumber Salad, which has light, refreshing flavors that are complimentary to the enchiladas.
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.
Using a cold, dry (not warm) tortilla when assembling helps keep give the enchiladas a good texture. If you heat the tortillas when assembling, there will be added moisture in the tortilla, which can create a soggy, unappealing texture.
Yes, if you’re making an entire pan of enchiladas to be frozen, I would recommend using a disposable, aluminum pan. This is the most conducive to freezing. When cooking a frozen pan of enchiladas, place the aluminum pan on a rimmed baking sheet (to prevent the enchiladas from bubbling over). Cover the enchiladas before putting in the oven and bake at 350-375 for 45-75 minutes, or until the internal temperature of the enchiladas reaches 165 degrees.
Yes, sour cream enchiladas can be made in advance of baking. The enchiladas can be assembled, with the sauce up to 12 hours in advance. I wouldn’t recommend assembling with the sauce any more than 1 day in advance. If needed, make and keep the sauce and the filling ingredients, and refrigerate in separate containers. Assemble and bake when ready.
If you loved these delicious enchiladas, check out some of my other enchilada inspired recipes:
- Beef Enchilada Casserole
- Sheet Pan Chicken Fajitas
- Shredded Chicken Enchiladas with Sour Cream White Sauce
- Healthy Chicken Enchilada Soup Recipe
Need more ground beef inspiration? Check out these other ground beef dinner ideas:
- Sweet Potato Taco Bowls
- Beef Quesadilla Tacos
- Cheesy Taco Tater Tot Casserole
- Healthy Unstuffed Peppers
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Creamy Sour Cream Enchiladas with Ground Beef
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