Mrs. Mclamb'S Sour Cream Enchiladas
Creamy and cheesy, Mrs. Mclamb's Sour Cream Enchiladas feature tender tortillas filled with seasoned beef, topped with a rich sour cream and cheese sauce, perfect for comforting family dinners.
Ingredients
Instructions
- Dip tortillas in hot water for a few seconds, then place meat in each tortilla.
- Roll up the tortillas and stack them side by side in a 9 x 13-inch pan with the seam down.
- Pour the sour cream and cream of chicken soup mixture over the enchiladas.
- Top with grated Cheddar cheese.
- Bake at 350°F (175°C) for 15 to 20 minutes until hot and bubbly.
Tips & Substitutions
For added flavor, consider using a mix of ground beef and shredded chicken. If you prefer a spicier kick, incorporate the optional chopped chiles into the filling. To prevent sticking, lightly grease the pan before placing the rolled tortillas. This dish can be made ahead of time and refrigerated before baking, similar to other Mexican recipes like Taco Chip Casserole.
Serving Suggestions
Serve these sour cream enchiladas with a side of Mexican rice and refried beans for a complete meal. A fresh salad topped with avocado and lime vinaigrette provides a nice contrast to the creamy enchiladas. They pair beautifully with Creamy Green Enchiladas for a delightful feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through, or microwave individual portions for a quicker option. Ensure they are covered to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Mclamb'S Sour Cream Enchiladas contains roughly 1688 calories, with 60g protein, 129g carbohydrates, and 103g fat. It is an excellent source of protein (120% of the Daily Value), calcium (86% of the Daily Value), and vitamin A (53% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2494mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas vegetarian?
Absolutely! Substitute the ground beef with a mixture of sautéed vegetables like bell peppers, zucchini, and mushrooms. You can also use beans or lentils for protein. With these changes, you'll have a delicious vegetarian version that everyone will enjoy.
Can I freeze the enchiladas?
Yes, you can freeze these enchiladas before baking. Assemble them in the pan, cover tightly with foil, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. This makes for a convenient meal option on busy nights.
What can I substitute for sour cream?
If you don't have sour cream on hand, plain Greek yogurt is a great substitute that maintains a similar tangy flavor and creamy texture. You can also use a mixture of cream cheese and a bit of milk to achieve a similar consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).