Sour Cream Enchiladas
The only enchilada recipe you'll ever need! Stuffed with seasoned ground beef and cheese, smothered with a thick, delicious sour cream sauce, topped with more cheese and baked to perfection, these enchiladas are incredible! Amazing with pico de gallo and all your favorite Tex-Mex fixings!
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
Try my Homemade Taco Seasoning to season the ground beef. It's simple to make and great for numerous taco and enchilada fillings.
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.
Nutrition
Serving: 8servingsCalories: 205kcalCarbohydrates: 6gProtein: 16gFat: 13gSaturated Fat: 8gCholesterol: 61mgSodium: 589mgSugar: 1g
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