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Ground Beef Enchiladas with Sour Cream Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Make the Beef Filling : Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent. Stir in garlic and cook for another 30 seconds. Add the ground beef and cook until browned, breaking it apart as it cooks (about 6–7 minutes). Drain excess fat. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Add tomato sauce and mix well. Simmer for 3–4 minutes to let flavors meld. Stir in 1 cup shredded cheese, mix, and set aside.
  • Step 2: Prepare the Sour Cream Sauce : In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to create a roux. Gradually pour in chicken broth while whisking continuously to avoid lumps. Cook for 4–5 minutes until the sauce thickens slightly. Remove from heat and whisk in sour cream and shredded mozzarella (or Pepper Jack) until smooth. Add salt, pepper, and green chilies (if using). Set aside — do not boil after adding sour cream or it may curdle.
  • Step 3: Assemble the Enchiladas : Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spoon a thin layer of the sour cream sauce onto the bottom of the dish. Place about 2–3 tablespoons of the beef filling in each tortilla, roll it up, and arrange seam-side down in the dish. Pour the remaining sour cream sauce evenly over the top. Sprinkle with shredded cheese.
  • Step 4: Bake : Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes, until the top is golden and bubbly. Let rest for 5–10 minutes before serving.