Name: Beef Enchiladas with Sour Cream Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, finely diced; 2-3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; Salt and black pepper to taste; 1 (4 oz) can diced green chiles, drained; 2 cups sour cream (full-fat); 1 cup chicken broth; 1 (4 oz) can diced green chiles (with liquid); 2 tablespoons butter; 2 tablespoons all-purpose flour; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt to taste; 8-10 flour tortillas (8-inch); 2-3 cups shredded cheddar or Mexican blend cheese; Optional garnishes: chopped cilantro, sliced green onions, diced tomatoes, extra sour cream

Soft flour tortillas filled with savory seasoned ground beef, onions, and green chiles, then rolled and baked under a luscious, creamy sour cream sauce blended with broth, spices, and more chiles. Topped with melted cheddar for gooey perfection—this Tex-Mex classic is rich, comforting, and full of tangy, creamy flavor.

Why You’ll Love This Recipe

You’ll adore these beef enchiladas because they deliver all the cozy, satisfying vibes of classic Tex-Mex comfort food with a creamy twist that sets them apart from traditional red-sauced versions. The sour cream sauce is velvety and mildly tangy, balancing the hearty, spiced beef filling without being too heavy.

It’s incredibly forgiving—perfect for weeknight dinners or feeding a crowd—and uses simple pantry staples to create restaurant-level results. The filling is juicy and flavorful from cumin, chili powder, and green chiles, while the sauce bakes into a bubbly, cheesy blanket that’s irresistible.

Kids and adults love the mild heat and creamy texture, and it’s easy to customize spice levels or make ahead. The leftovers taste even better as flavors meld, making it ideal for meal prep or potlucks. Once you try this creamy variation, it’ll become your go-to enchilada recipe—it’s hearty, indulgent, and always a hit!

Yield: 4 serves

Beef Enchiladas with Sour Cream Sauce

Cheesy beef enchiladas rolled in tortillas, baked under creamy sour cream green chile sauce—comforting Tex-Mex delight.

Prep Time 25 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Beef Filling:

1 lb ground beef
1 medium onion, finely diced
2-3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
Salt and black pepper to taste
1 (4 oz) can diced green chiles, drained

For the Sour Cream Sauce:

2 cups sour cream (full-fat)
1 cup chicken broth
1 (4 oz) can diced green chiles (with liquid)
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste

For Assembly:

8-10 flour tortillas (8-inch)
2-3 cups shredded cheddar or Mexican blend cheese
Optional garnishes: chopped cilantro, sliced green onions, diced tomatoes, extra sour cream

Instructions

Brown the beef beautifully — In a large skillet over medium heat, cook ground beef and diced onion until beef is no longer pink and onion is soft, about 7-8 minutes. Drain excess fat.
Season the filling — Stir in minced garlic, cumin, chili powder, garlic powder, salt, pepper, and drained green chiles. Cook 2-3 minutes until fragrant and well combined. Set aside to cool slightly.
Start the creamy sauce — In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux (it'll bubble and thicken lightly).
Build the sauce base — Gradually whisk in chicken broth until smooth—no lumps! Add garlic powder, onion powder, and salt. Simmer gently 3-4 minutes until slightly thickened.
Make it creamy — Remove pan from heat (important!). Stir in sour cream and undrained green chiles until fully incorporated and velvety. Taste and adjust seasoning—keep heat low to avoid curdling.
Soften those tortillas — Wrap tortillas in damp paper towel and microwave 30-60 seconds until pliable. Or lightly fry each in a bit of oil for extra flavor and flexibility.
Assemble with love — Spread ½ cup sauce in bottom of greased 9x13 baking dish. Spoon ¼-⅓ cup beef filling down center of each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in dish.
Smother generously — Pour remaining sour cream sauce evenly over rolled enchiladas. Top with remaining shredded cheese for that irresistible golden melt.
Bake to bubbly perfection — Preheat oven to 375°F (190°C). Cover dish with foil and bake 20 minutes. Uncover and bake 10-15 more minutes until sauce is bubbly and cheese is golden and melty.
Rest, garnish, and serve — Let enchiladas rest 5-10 minutes (sauce thickens beautifully!). Garnish with fresh cilantro, green onions, or extra sour cream. Scoop onto plates and enjoy the creamy, cheesy, comforting goodness!

Notes

Sour cream sauce can separate if boiled—add it off heat and stir gently. For milder enchiladas, use mild green chiles; for spicier, add jalapeños or hot sauce. Freshly shredded cheese melts better than pre-shredded (less anti-caking agents).

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 673Total Fat 50gSaturated Fat 24gUnsaturated Fat 27gCholesterol 192mgSodium 467mgCarbohydrates 19gFiber 2gSugar 7gProtein 37g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use full-fat sour cream for the richest, smoothest sauce—low-fat can curdle or separate when heated.
Soften tortillas in microwave (wrapped in damp paper towel) or lightly fry in oil to prevent cracking when rolling.
Cool the beef filling slightly before rolling to avoid soggy tortillas.
For extra flavor, add a splash of lime juice or fresh cilantro to the sauce at the end.
Don’t boil the sauce after adding sour cream—simmer gently to prevent curdling.
Grease the baking dish well and spread a thin layer of sauce on the bottom to prevent sticking.
For crispier edges, broil for 1-2 minutes at the end (watch closely!).
Make filling ahead and refrigerate up to 2 days for easier assembly.
Use a 9×13 dish for even baking—don’t overcrowd.

Ingredients Notes

Ground beef: 80/20 lean-to-fat ratio for juicy flavor without excess grease; drain well after browning.
Flour tortillas: Soft taco size (8-10 inch) work best—corn tortillas can be used but may crack more easily (soak in sauce first if using corn).
Sour cream: Full-fat for creamy texture and tang; it’s the star of the white sauce.
Green chiles: Canned diced mild green chiles (like Hatch or Ortega) add subtle heat and authentic Southwestern flavor—don’t drain fully for moisture.
Chicken broth: Low-sodium preferred so you control salt; helps thin the sauce to perfect consistency.
Cheddar or Mexican blend cheese: Shredded fresh for best melt—sharp cheddar adds nice tang.
Spices (cumin, chili powder, garlic powder): Build warm, earthy Tex-Mex flavor—adjust to taste for heat.
Onion and garlic: Fresh for aromatic base—yellow onion for sweetness.

Variations and Substitutions

Add black beans, corn, or diced bell peppers to filling for extra texture and veggies.
Use shredded rotisserie chicken or turkey instead of beef for lighter version.
Make spicier: Add jalapeños, chipotle powder, or hot sauce to filling/sauce.
Cheese swap: Monterey Jack, pepper jack, or queso fresco for different melt and flavor.
Creamy upgrade: Stir in cream cheese or heavy cream to sauce for ultra-richness.
Green chile twist: Use green enchilada sauce mixed into sour cream sauce for brighter flavor.
Vegetarian: Replace beef with plant-based ground, lentils, or sautéed mushrooms.
Gluten-free: Use corn tortillas and GF flour to thicken sauce if needed.
Low-carb: Use low-carb tortillas or serve filling over cauliflower rice.
Top with avocado, pico de gallo, olives, or jalapeños for fresh contrast.

Storage Options:

Store leftovers in airtight container in fridge up to 4 days—reheat covered in 350°F oven 15-20 minutes or microwave until hot (add splash of broth if sauce thickens). Freeze baked enchiladas up to 2 months (thaw overnight in fridge, then reheat in oven).

Assemble unbaked and freeze up to 1 month—bake from frozen adding 10-15 minutes. Sauce may separate slightly after freezing but stir well when reheating.