Sour Cream Sauce for Jalapeno Beef Enchiladas
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Easy Sour Cream Beef Enchiladas
I love Mexican food!! Tacos, fajitas, and these Easy Sour Cream Beef Enchiladas are a staple in our home. I love how easy these enchiladas are to throw together. With just a few ingredients that we almost always have on hand. They are cheesy enough to make my kids happy and give just enough kick to please my spice-loving husband too. This meal is perfect for an easy weeknight meal or busy nights. It's also a great meal to double and to freeze one for later.
Another thing I really like about this recipe is that it is completely customizable. Make these enchiladas with flour tortillas, corn tortillas, or low-carb tortillas. You can use your favorite cream of soup or substitute the sour cream with Greek yogurt. If you like spicer foods, add chopped canned jalapenos instead of the green chilies. Don't like ground beef? Try some shredded or chopped chicken instead.
I will add that if you are looking for a "traditional enchilada recipe," this is not it. Enchilada sauce is usually tomatoes-based and this uses sour cream and milk as its base. I would encourage you to still give it a try. It's one of our family's favorites and guests usually rave about it.
Easy to Customize This Recipe to Your Tastes & Needs
The ingredients for this recipe are often things that you may typically have on hand. And as I mentioned above, the ingredients are very customizable. You can substitute your favorite cream of soup or use a different type of shredded cheese. If you like spicer food, you can substitute the can of green chilies with chopped jalapenos. The kids and I prefer the taste of green chilies in this recipe but my husband loved it when I used chopped canned jalapenos instead. You could also swap out flour tortilla shells for a gluten-free or low-carb option. Instead of ground beef, you could use ground turkey or cooked shredded chicken. There are so many ways that you can change this recipe to make it fit your needs.
Once the enchiladas are cooked, you can add any of your favorite toppings to your enchiladas. Lettuce, tomatoes, black olives, and salsa are some options.
Ingredients
1- 1 1/2 lbs of Ground Beef
Onion chopped
1 Can of Cream of Celery Soup (or your favorite cream of soup)
1 Cup Sour Cream
1 Cup Milk
1- 4 oz can of Green Chiles
2-3 Cups of Shredded (I prefer Cheddar Cheese or Colby Jack)
Tortilla Shells
For Serving
Shredded Lettuce
Salsa
Hot Sauce
You could also add black olives and chopped tomatoes to the top of the enchilada if you like.
Steps for Making Easy Sour Cream Enchiladas
Brown the Ground Beef
Preheat the oven to 350 degrees Fahrenheit. Brown your ground beef in the pan and while that is cooking, dice up an onion. When the ground beef is browned, drain the grease out of the pan.
Since I hate doing extra dishes, I add my chopped raw onion into the brown hamburger meat, stir, and let it cook until the onion is translucent. This usually takes only a few minutes. You may need to add a little olive oil to the pan to keep it from sticking.
Take the ground beef and cooked onions off the burner and set them aside.
Make the Creamy Sour Cream Enchilada Sauce
Combine the can of Cream of Celery Soup, 1 cup sour cream, 4 oz can of green chilies, and 1 cup of milk. Stir until smooth.
Add the ground beef and fried onions to the enchilada sauce and stir. That's it for your enchilada sauce. See, I told you it was easy.
Put the Enchiladas Together
Now for the fun part, putting the enchiladas together. I am not going to lie, this can get messy. Or it's just me and I am a messy enchilada maker.
Grab a 9 x 13-inch baking dish and spoon about 3/4 of a cup of the prepared enchilada mixture on the bottom. Gently spread the sour cream enchilada sauce on the bottom of the pan to prevent the enchiladas from sticking. You could just spray the pan with cooking spray, but I like to add the enchilada mix on the bottom because I feel that it gives your casserole a little more flavor.
Now is the fun (and slightly messy) part! Putting your enchiladas together. I like to do this assembly-line style. Set your tortillas on the counter, use a 1/4 measuring cup to scoop the enchilada sauce onto the center of the tortilla shell. Sprinkle cheese on top of the sauce. Fold the ends of the tortilla shell in and roll it up like you would a burrito. Do not use all the enchilada sauce in your burritos. You will want to save some of the sour cream enchilada sauce and cheese to add to the top of the burritos before baking.
DON'T FORGET to reserve 1-2 cups of the enchilada sauce to add to the top the enchiladas before baking.
If you are having trouble with your tortilla shells breaking just put them in the microwave for a few seconds to warm them up and soften the shells.
Place your enchilada in the pan. I fit mine tightly together and try to put the tortilla side end down.
Once you fit all your enchiladas in the 9 x13 baking dish, you will want to spoon the reserved enchilada mixture to the top. Spread it around and try to cover each of the wrapped enchiladas. This makes it nice and soft at the end of cooking. Then sprinkle the top of the casserole with cheese. Every good casserole has to have cheese on top, right?
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Bake in the Oven
Bake uncovered in the oven at 350 degrees Fahrenheit for 25-30 minutes. You want the cheese to be melted and starting to brown.
Serve it up
Our favorite way to serve these sour cream enchiladas is by sprinkling chopped lettuce over the top and then adding your favorite salsa or hot sauce. I like a nice thick salsa and we finally found a salsa recipe we love. You can make this one fresh or make a large batch and can it. The Best Homemade Salsa (Fresh or For Canning) by Mel's Kitchen.
Some other great sides to add to this meal would be Spanish rice, a side salad, or Insta Pot Refried Beans (this recipe is AMAZING!).
This is a great Freezer Meal too
I am sure you have heard the quote, "Work smarter, not harder." I don't always think of this quote when I am talking about cooking, but it is true. There are just some meals that are easy to double and this is one of them. Double the original ingredients and make an extra pan to put in the freezer for later or to give to a friend.
Follow the sour cream enchilada recipe as instructed above, cover tightly with aluminum foil, and put it in the freezer. To bake, preheat the oven to 350 degrees Fahrenheit. Bake for 35-40 minutes covered. Uncover the pan and cook the enchiladas for an additional 15 minutes or until the enchiladas are completely cooked through and the cheese is melted and starting to brown. Cooking times may vary.
Speaking of freezer meals, what are your favorite meals to throw in the freezer for later?
Easy Sour Cream Enchiladas
- 1 lbs ground beef
- 1 large onion, diced
- 1 10 oz. can Cream of Celery Soup
- 1 Cup Sour Cream
- 1 Cup Milk
- 1 4 oz. can Diced Green Chilies
- 2-3 Cups Shredded Cheese Colby Jack or Cheddar
- 10 pack 8 inch Flour Tortillas
- 2 Cups Shredded Lettuce
- Salsa or Hot Sauce
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Preheat oven to 350 F. Brown the ground beef in a skillet. Drain off fat. Add the diced onion to the brown ground beef and sautee until the onions are soft and translucent. Add olive oil if needed. Set aside.
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Combine the Cream of Celery Soup, 1 cup sour cream, 4 oz can of green chilies, and 1 cup of milk. Add the browned hamburger and onions to the enchilada sauce. Stir until well mixed.
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Pour 3/4 cup of enchilada sauce over the bottom of a 9 x 13 baking dish.
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Assemble enchiladas. Add 1/4 cup enchilada sauce to the center of the tortilla. Sprinkle with cheese. Roll up like a burrito and put in the baking dish. Don't forget to leave some extra sauce to add to the top of the enchiladas before baking. (aprox. 1-2 cups).
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Pour and spread the remaining beef enchilada sauce onto the top of the enchiladas. Add cheese to the top.
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Bake uncovered for 25-30 minutes or until the cheese is melted and starting to brown
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Serve by topping the enchiladas with lettuce and your favorite salsa or hot sauce.
This recipe is easy to double and freeze one for later. Prepare as above. Cover the baking dish with aluminum foil and put it in the freezer. Will store for 3 months. To bake, preheat the oven to 350 degrees Fahrenheit. Bake for 35-40 minutes covered. Uncover the pan and cook the enchiladas for an additional 15 minutes or until the enchiladas are completely cooked through and the cheese is melted and starting to brown. Cooking times may vary.
Enjoy
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Have you made this recipe??? I would love for you to add a rating and comment below. That helps me to know what kind of recipes to continue to share. You might also enjoy some of our other family favorites Crock Pot Beer Brats and this delicious and popular Rhubarb Custard Pie.
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-Lindsay from Life on Misty Acres
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