Sour Cream Enchiladas(Serving Size: 15; Mexican)
Sour Cream Enchiladas feature tender rolled tortillas filled with seasoned ground beef and cheese, topped with a creamy chili sauce—perfect for comforting family dinners or gatherings.
Ingredients
- 5 lb. lean ground beef ⓘ
- 1 1/4 c. chopped onion ⓘ
- 1 1/4 tsp. salt
- 30 corn tortillas ⓘ
- 1 1/4 c. cooking oil ⓘ
- 1 1/4 c. bottled Ortega taco sauce ⓘ
- 2 1/2 c. shredded Monterey Jack cheese ⓘ
- 2/3 c. butter ⓘ
- 15 Tbsp. flour
- 5 tsp. instant chicken bouillon
- 5 c. water ⓘ
- 2 1/2 c. sour cream ⓘ
- 2/3 c. chopped green chilies ⓘ
Instructions
- Cook ground beef and chopped onion until the meat is brown; drain off any excess fat.
- Add salt and taco sauce; stir until blended.
- Dip tortillas in hot oil; fry quickly until limp.
- Drain tortillas on paper towels.
- Spoon equal portions of the meat mixture onto tortillas.
- Top each with 1 tablespoon of Monterey Jack cheese.
- Roll up the tortillas and place seam-side down in a lightly greased 10 x 6-inch baking dish.
- In a medium saucepan, melt butter over medium heat.
- Add flour and bouillon granules; stir until smooth.
- Gradually add water, stirring constantly.
- Cook, stirring often, until the mixture thickens.
- Remove from heat and stir in sour cream and chopped green chilies.
- Pour the sauce over the rolled tortillas.
- Top with remaining cheese.
- Bake at 400°F for 15 minutes or until bubbly and golden.
Tips & Substitutions
For a lighter version, consider using ground turkey or a plant-based meat substitute instead of lean ground beef. You can also swap out Monterey Jack cheese for a lower-fat cheese option. If you prefer a spicier kick, add diced jalapeños to the meat mixture or use a spicier taco sauce. Remember to keep the tortillas warm in a cloth to prevent them from cracking while rolling.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They also pair beautifully with homemade guacamole or salsa for added flavor. Consider garnishing with fresh cilantro or a squeeze of lime for a zesty finish. For more delicious options, explore other Mexican recipes on our site.
Storage & Reheating
Allow the enchiladas to cool completely before storing leftovers in an airtight container in the refrigerator for up to three days. To reheat, preheat your oven to 350°F and cover the dish with aluminum foil to prevent drying out. Bake for 15-20 minutes or until heated through, adding a splash of water if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Enchiladas(Serving Size: 15; Mexican) contains roughly 1893 calories, with 11g protein, 59g carbohydrates, and 183g fat. It is an excellent source of protein (23% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1152mg per serving (50% 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
How do I make these enchiladas spicier?
To increase the heat level, consider using hot taco sauce instead of mild. You can also add diced green chilies or even sliced jalapeños to the meat mixture. If you enjoy a smoky flavor, try adding chipotle powder to the sauce for an extra kick.
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).