Sour Cream Enchiladas Recipe

Name: Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1/2 tsp. salt; 1/2 c. oil; 1/2 c. taco sauce; 1/4 c. butter; 6 Tbsp. flour; 2 c. water; 1 c. sour cream; 1/2 c. onion, chopped; 8 flour tortillas; 1/4 c. chopped green chillies; 1 c. shredded Monterey Jack cheese; 2 tsp. instant chicken bouillon

Servings: persons

1 lb. ground beef
1/2 tsp. salt
1/2 c. oil
1/2 c. taco sauce
1/4 c. butter
6 Tbsp. flour
2 c. water
1 c. sour cream
1/2 c. onion, chopped
8 flour tortillas
1/4 c. chopped green chillies
1 c. shredded Monterey Jack cheese
2 tsp. instant chicken bouillon

1
Cook meat and onion until meat is brown.
2
Add salt. Dip tortilla in hot oil; fry quickly until limp.
3
Drain on paper towels.
4
Spoon equal amounts of meat mixture on tortillas.
5
Top each with taco sauce and cheese.
6
Roll up; place seam side down in lightly greased 6 x 10-inch pan.
7
In saucepan, melt butter.
8
Add flour and bouillon, stirring until smooth.
9
Gradually add water; cook, stirring in sour cream and chillies.
10
Pour mixture over tortillas.
11
Top with remaining cheese.
12
Bake at 400u00b0 for 15 minutes.

1844

kcal

Calories

Fat

176

Carbs

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 13 ingredients. The key ingredients include: 1 lb. ground beef, 1/2 tsp. salt, 1/2 c. oil, 1/2 c. taco sauce, and more.

Yes, Sour Cream Enchiladas falls under the Meat & Poultry 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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