Sour Cream Enchilada
A creamy, cheesy enchilada casserole with tender beef, green onions, and flavorful chili sauce, baked to perfection—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Combine the can of cream of chicken soup, diced Ortega chili peppers, and sour cream in a bowl.
- Pour half of the mixture into the bottom of a 9 x 13-inch baking pan.
- Grate the Jack cheese and Cheddar cheese.
- Fill each corn tortilla with cooked hamburger, chopped green onions, and half of the cheese mixture.
- Place the filled tortillas in the pan, layering as needed.
- Top with the remaining cooked hamburger.
- Pour the remaining sauce mixture over the assembled layers.
- Sprinkle the rest of the cheese and green onions on top.
- Bake at 350°F (175°C) for 20 minutes until bubbly and golden.
Tips & Substitutions
For a creamier enchilada, consider adding a bit of milk to the sour cream mixture. If you want extra heat, use spicy diced green chilies instead of Ortega. You can also substitute ground turkey or chicken for the hamburger for a lighter option. Additionally, try using corn tortillas that are slightly warmed to prevent tearing when filling them.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with Souper Enchiladas or your favorite salsa for added flavor. Garnish with extra chopped green onions or cilantro for a fresh touch. Enjoy with a dollop of guacamole on the side for a delightful contrast.
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 heat in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Enchilada contains roughly 359 calories, with 15g protein, 43g carbohydrates, and 15g fat. It is an excellent source of vitamin C (55% of the Daily Value), protein (29% of the Daily Value), and calcium (26% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 670mg per serving (29% 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 assemble the enchiladas a day in advance and refrigerate them before baking. Just be sure to cover the dish tightly with foil. When ready to bake, add an extra 5-10 minutes to the cooking time to ensure they are heated thoroughly.
What can I substitute for the cream of chicken soup?
If you prefer a healthier option, you can use a homemade cream sauce made with butter, flour, and chicken broth. Alternatively, a can of cream of mushroom soup or a dairy-free soup can work well as substitutes to accommodate dietary preferences.
Can I use different types of cheese?
Absolutely! Feel free to mix and match cheeses based on your preference. Monterey Jack, Pepper Jack, or even a blend of Mexican cheeses can add unique flavors to the dish. Just ensure that the total cheese quantity remains the same for the best texture.
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).