Sour Cream Beef Enchiladas
Creamy beef enchiladas with savory spices, olives, and melted cheese, perfect for hearty family dinners or casual gatherings with bold Mexican flavors.
Ingredients
Instructions
- Brown the ground beef and chopped onion in a skillet.
- Add black pepper, garlic powder, picante sauce, chopped green pepper, cumin, Worcestershire, hot sauce, and salt to taste; simmer for a few minutes.
- Fill flour tortillas with the beef mixture and grated cheese, then roll up.
- Place the assembled enchiladas in a baking dish, top with additional cheese if desired, and bake until cheese is melted and bubbly.
Tips & Substitutions
For extra flavor, consider adding a can of diced green chilies to the beef mixture. If you prefer a lighter version, substitute ground turkey or chicken for the beef. You can also use corn tortillas instead of flour for a gluten-free option. If you like a kick, add more hot sauce or experiment with different spices. Pair these enchiladas with a side of Mexican Style Chili Bean Casserole for a hearty meal.
Serving Suggestions
Serve these enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro. A side of black beans or Mexican rice complements the dish well. For a refreshing contrast, consider a simple salad with lime vinaigrette. These enchiladas pair beautifully with Chris' Taco Dip for a fun appetizer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Beef Enchiladas contains roughly 1100 calories, with 48g protein, 146g carbohydrates, and 57g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (116% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1583mg per serving (69% 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 ahead of time?
Yes, you can prepare the enchiladas in advance and refrigerate them before baking. Just cover them tightly with foil or plastic wrap. When you're ready to bake, you might need to add a few extra minutes to the cooking time if baking straight from the fridge.
What cheese works best for these enchiladas?
Shredded cheddar cheese is a popular choice, but you can also use Monterey Jack or a Mexican blend for added flavor. For a creamier texture, consider using a combination of cheeses, and feel free to add some queso fresco on top after baking for a delicious finish.
Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas but do not bake them. Instead, wrap them tightly in foil or plastic wrap and freeze. When you're ready to enjoy, bake them straight from the freezer, adding about 10-15 minutes to the cooking time until heated through and bubbly.
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).