Roast Beef Sour Cream Enchiladas
Indulge in the creamy, cheesy comfort of Roast Beef Sour Cream Enchiladas—a delightful twist on a classic Mexican favorite. This recipe combines tender shredded roast beef with gooey Monterey Jack cheese, all wrapped in soft flour tortillas and smothered in a luscious sour cream and green chile sauce. The addition of cumin and garlic powder infuses the dish with warm, savory flavors, while the smooth, homemade sauce adds a restaurant-quality finish. Perfect for a satisfying weeknight dinner or a crowd-pleasing gathering, these enchiladas bake to golden, bubbly perfection in just 25 minutes. Garnish with fresh cilantro for a vibrant pop of color and serve them warm to experience their irresistibly creamy, cheesy goodness. This easy, oven-baked recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 3 cups Shredded roast beef
- 8 pieces Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2.5 cups Chicken broth
- 1 cup Sour cream
- 4 ounces Diced green chiles (canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium saucepan over medium heat, melt the butter. Add the all-purpose flour and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the chicken broth while whisking, making sure there are no lumps. Continue cooking for 3-4 minutes until the mixture thickens slightly.
Stir in the sour cream, diced green chiles, ground cumin, and garlic powder. Simmer gently for another 2 minutes, then remove the sauce from heat.
Set aside 1/2 cup of the sauce to use as a topping later.
In a mixing bowl, combine the shredded roast beef and 1 cup of shredded Monterey Jack cheese. Mix well.
Place a flour tortilla on a flat surface. Add about 1/4 cup of the beef and cheese mixture to the center of the tortilla. Roll the tortilla tightly and place it seam-side down into the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining sour cream sauce evenly over the rolled tortillas, making sure to cover them completely.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the sauced tortillas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes. Optionally, garnish with fresh chopped cilantro before serving.
Serve warm and enjoy your creamy, cheesy Roast Beef Sour Cream Enchiladas!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 647 mg | 50% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
