Sour Cream Enchiladas Recipe

Name: Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground beef; 1 large white onion, finely chopped; salt and pepper to taste; garlic powder to taste; 2 c. sour cream; 2 (10 oz.) cans cream of chicken soup; 1 (4 oz.) can green chilies; 10 to 12 corn or flour tortillas; 16 oz. Cheddar cheese, shredded; picante sauce

Servings: persons

2 lb. ground beef
1 large white onion, finely chopped
salt and pepper to taste
garlic powder to taste
2 c. sour cream
2 (10 oz.) cans cream of chicken soup
1 (4 oz.) can green chilies
10 to 12 corn or flour tortillas
16 oz. Cheddar cheese, shredded
picante sauce

1
In large skillet brown beef with onion.
2
Season with salt, pepper and garlic powder; drain fat.
3
In medium bowl combine sour cream, soup and green chilies; blend well.
4
Spoon half this mixture in bottom of 9 x 13-inch baking dish.
5
Spoon 2 heaping tablespoons of meat mixture into a tortilla.
6
Top with sprinkling of grated cheese and roll up.
7
Place seam side down in baking dish on top of sour cream mixture.
8
Repeat until all tortillas are used.
9
Pour remaining sour cream mixture over tortillas.
10
Sprinkle any remaining ground beef and cheese over top.
11
Bake in 350u00b0 oven for 30 to 45 minutes or until sauce bubbles and cheese is melted. Remove from oven and top with picante sauce as desired.

2266

kcal

Calories

110

Fat

199

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 lb. ground beef, 1 large white onion, finely chopped, salt and pepper to taste, garlic powder to taste, and more.

Yes, Sour Cream Enchiladas 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.

Sour Cream Enchiladas

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