Introduction

Ground Beef Enchiladas with Sour Cream Sauce are the ultimate comfort food — rich, creamy, cheesy, and deeply satisfying. Imagine tender tortillas rolled around perfectly seasoned ground beef, then smothered in a luscious sour cream sauce and baked until golden and bubbling. It’s the kind of meal that feels indulgent yet homely, ideal for weeknight dinners, potlucks, or cozy family gatherings.

This dish beautifully combines the heartiness of Mexican-style enchiladas with the smooth, tangy creaminess of a white sour cream sauce, creating a flavor balance that’s both bold and comforting. Each bite delivers a perfect mix of savory beef, melty cheese, and velvety sauce — making it a dish that’s impossible to resist.

Why I Love This Recipe

I love this recipe because it’s deeply comforting yet surprisingly simple to make. Unlike the typical red-sauce enchiladas, this version features a rich sour cream and cheese sauce that feels special and indulgent. It’s a perfect “bridge dish” — hearty enough for meat lovers, yet creamy enough for those who prefer something milder.

What I especially adore is how customizable it is. You can adjust the spice level, swap in different cheeses, or even add veggies or beans to make it your own. The leftovers taste just as amazing the next day — sometimes even better.

It’s the kind of recipe that reminds me of cozy family dinners, laughter around the table, and that irresistible smell of cheese bubbling in the oven.

Why It’s a Must-Try Dish

You must try this Ground Beef Enchilada recipe because:

• It combines Tex-Mex flavor with rich, creamy comfort.
• It’s easy to prepare ahead, perfect for meal prep or gatherings.
• The sour cream sauce is absolutely irresistible — smooth, tangy, and cheesy.
• It’s a crowd-pleaser — even picky eaters love it.
• It freezes and reheats beautifully.

This recipe is a fantastic balance of creamy, cheesy, and savory, and it’s guaranteed to make any dinner feel like a special occasion.

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6 servings
• Calories per Serving: ~520 kcal
• Course: Main Course
• Cuisine: Mexican / Tex-Mex

Ingredients

For the Ground Beef Filling:

• 1 lb (450 g) ground beef (85–90% lean)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and black pepper to taste
• ½ cup tomato sauce or enchilada sauce
• 1 cup shredded cheddar or Monterey Jack cheese

For the Sour Cream Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• 1 cup sour cream
• 1 cup shredded mozzarella or Pepper Jack cheese
• Salt and pepper to taste
• 1 tablespoon finely chopped green chilies (optional for mild spice)

For Assembly:

• 8–10 small flour tortillas (or corn tortillas, warmed)
• 1½ cups shredded cheese (cheddar or Mexican blend)
• Fresh cilantro or green onions, for garnish

Cooking Directions (Overview)

1. Prepare the beef filling.
2. Make the creamy sour cream sauce.
3. Assemble the enchiladas by filling and rolling the tortillas.
4. Cover with sauce and cheese.
5. Bake until bubbly and golden.

Step-by-Step Preparation Method

Step 1: Make the Beef Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté for 2–3 minutes until translucent.
3. Stir in garlic and cook for another 30 seconds.
4. Add the ground beef and cook until browned, breaking it apart as it cooks (about 6–7 minutes).
5. Drain excess fat.
6. Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
7. Add tomato sauce and mix well. Simmer for 3–4 minutes to let flavors meld.
8. Stir in 1 cup shredded cheese, mix, and set aside.

Step 2: Prepare the Sour Cream Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add flour and whisk for 1 minute to create a roux.
3. Gradually pour in chicken broth while whisking continuously to avoid lumps.
4. Cook for 4–5 minutes until the sauce thickens slightly.
5. Remove from heat and whisk in sour cream and shredded mozzarella (or Pepper Jack) until smooth.
6. Add salt, pepper, and green chilies (if using).
7. Set aside — do not boil after adding sour cream or it may curdle.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Spoon a thin layer of the sour cream sauce onto the bottom of the dish.
4. Place about 2–3 tablespoons of the beef filling in each tortilla, roll it up, and arrange seam-side down in the dish.
5. Pour the remaining sour cream sauce evenly over the top.
6. Sprinkle with shredded cheese.

Step 4: Bake

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake uncovered for another 10 minutes, until the top is golden and bubbly.
3. Let rest for 5–10 minutes before serving.

How to Serve

Serve hot, garnished with:

• Fresh cilantro or sliced green onions
• Extra sour cream
• Diced avocado or guacamole
• Salsa or pico de gallo on the side

Pair with:

• Mexican rice or cilantro-lime rice
• Refried or black beans
• A crisp green salad or grilled corn

This dish is hearty enough to be the centerpiece of a full Tex-Mex dinner spread!

Recipe Tips

• Warm the tortillas before rolling — it prevents cracking.
• Don’t boil the sour cream sauce once added; it can curdle.
• Add spice by using jalapeños, pepper jack cheese, or chipotle powder.
• For extra flavor, sprinkle a bit of taco seasoning into the beef mixture.
• Let the enchiladas rest before serving to allow the sauce to thicken slightly.

Recipe Variations

1. Chicken Enchiladas: Use shredded cooked chicken instead of beef.
2. Vegetarian Enchiladas: Replace beef with sautéed mushrooms, corn, and black beans.
3. Green Chile Enchiladas: Use green enchilada sauce and add roasted poblanos.
4. Spicy Version: Add chopped jalapeños or hot sauce to the sour cream mixture.
5. Low-Carb Option: Use low-carb tortillas or stuff bell pepper halves instead of wraps.

Freezing and Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze (Unbaked): Assemble enchiladas without baking, wrap tightly in foil, and freeze for up to 3 months.
• Freeze (Baked): Cool completely, then freeze in portions for up to 2 months.
• Reheat: Thaw overnight in the fridge and bake covered at 350°F (175°C) until heated through (about 20 minutes).

Special Equipment Needed

• Large skillet
• Medium saucepan
• 9×13-inch baking dish
• Whisk
• Mixing bowls
• Spatula or tongs

Frequently Asked Questions (FAQ)

Q1: Can I make this ahead of time?
Yes! Assemble the enchiladas up to 24 hours ahead, cover tightly, and refrigerate. Bake when ready to serve.

Q2: Can I use corn tortillas instead of flour?
Yes, but soften them first by lightly frying or microwaving between damp paper towels.

Q3: Can I substitute Greek yogurt for sour cream?
Absolutely — just use full-fat yogurt for the best texture and flavor.

Q4: What cheese works best?
A mix of cheddar, Monterey Jack, and mozzarella melts beautifully and gives a balanced flavor.

Q5: How can I make it gluten-free?
Use gluten-free tortillas and substitute the flour with cornstarch or gluten-free all-purpose flour in the sauce.

Conclusion

Ground Beef Enchiladas with Sour Cream Sauce are the definition of creamy comfort food done right — a warm, cheesy, and satisfying meal that brings everyone to the table. With a flavorful beef filling, luscious sauce, and golden cheese topping, every bite feels indulgent yet familiar.

It’s a dish that perfectly blends Tex-Mex heartiness with a rich, creamy twist, making it ideal for weeknights, family dinners, or festive occasions. Once you make it, it’ll quickly become a regular in your meal rotation — a cozy classic that never disappoints.