Sour Cream Enchilada Casserole Recipe

Name: Sour Cream Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. water; 1/4 c. plus 2 Tbsp. picante sauce, divided; 12 corn tortillas; 2 lb. ground beef or shredded chicken; 1 onion, chopped; 1 to 1 1/2 tsp. salt; 1/8 tsp. pepper; 2 tsp. ground cumin; 1 Tbsp. chili powder; 1 tsp. garlic powder; 3/4 c. ripe olives, sliced; 1/2 c. butter or margarine; 2 Tbsp. all-purpose flour; 1 1/2 c. milk; 1 (16 oz.) carton sour cream; 2 c. (8 oz.) shredded Cheddar cheese

Servings: persons

1 c. water
1/4 c. plus 2 Tbsp. picante sauce, divided
12 corn tortillas
2 lb. ground beef or shredded chicken
1 onion, chopped
1 to 1 1/2 tsp. salt
1/8 tsp. pepper
2 tsp. ground cumin
1 Tbsp. chili powder
1 tsp. garlic powder
3/4 c. ripe olives, sliced
1/2 c. butter or margarine
2 Tbsp. all-purpose flour
1 1/2 c. milk
1 (16 oz.) carton sour cream
2 c. (8 oz.) shredded Cheddar cheese

1
Combine water and 2 tablespoons picante sauce in a large shallow dish.
2
Place tortillas in picante sauce mixture; let stand 5 minutes.
3
Cook ground beef and onion in a heavy skillet until brown; drain off drippings.
4
Stir in salt, pepper, cumin, chili powder, garlic powder, olives and 1/4 cup picante sauce; simmer meat mixture 5 minutes.
5
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
6
Cook 1 minute, stirring constantly.
7
Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly.
8
Remove from heat and add sour cream; stir until well blended.

1683

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 c. water, 1/4 c. plus 2 Tbsp. picante sauce, divided, 12 corn tortillas, 2 lb. ground beef or shredded chicken, and more.

Yes, Sour Cream Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Cream Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions