Sour Cream Beef Enchiladas
Sink your teeth into these irresistible Sour Cream Beef Enchiladas, a comforting Mexican-inspired dish loaded with bold flavors and creamy textures. Perfect for a weeknight dinner or a special gathering, these enchiladas feature seasoned ground beef cooked with aromatic garlic, onions, and spices, wrapped in soft flour tortillas, and layered with tangy sour cream and diced green chilies. Smothered in rich red enchilada sauce and topped with a luscious blend of cheddar and Monterey Jack cheeses, this baked classic emerges from the oven bubbly and golden. Garnished with fresh cilantro for an optional burst of freshness, these enchiladas are as visually stunning as they are delicious. With simple ingredients and easy preparation, this hearty, cheesy delight will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, finely diced
- 2 units Garlic cloves, minced
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 8 units Flour tortillas (8-inch)
- 1.5 cups Sour cream
- 1 4-ounce can Green chilies (diced, canned)
- 2 cups Enchilada sauce (red)
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add the vegetable oil and sauté the finely diced onion for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain excess grease if necessary.
Season the cooked beef mixture with salt, cumin, and chili powder. Stir well to combine and remove from heat. Set aside.
In a medium mixing bowl, combine the sour cream and diced green chilies. Mix well and set aside.
Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish, spreading it evenly.
Take one flour tortilla and spoon about 1/4 cup of the beef mixture down the center. Add a tablespoon of the sour cream mixture on top of the beef and sprinkle with a pinch of cheddar cheese.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining cheddar cheese and all of the Monterey Jack cheese over the top of the enchiladas.
Cover the dish tightly with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.8 g | 395% | |
| Saturated Fat | 157.9 g | 790% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 10693 mg | 465% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 48.2 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3559 mg | 274% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2749 mg | 58% | |
*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.
