sour cream enchiladas recipe
The Best sour cream enchiladas recipe
The thing I love most about sour cream enchiladas is how they balance rich and light. The tangy creaminess cuts through the heat of the cheese and chiles, making the dish feel fresh and satisfying without being heavy. It’s a great way to use up tortillas that might’ve been sitting in the cupboard for a while, and the recipe’s adaptable—swap in black beans for extra protein, or add a sprinkle of cheese on top for a little extra crunch. My family finds them comforting yet not too indulgent, which is why they’re a staple in our rotation. Plus, they’re a little healthier than traditional enchiladas because the sour cream adds probiotics, and the tortillas can be whole wheat if you prefer. It’s a dish that’s easy to customize, always a crowd-pleaser, and never fails to bring people together.
Classic Sour Cream Enchiladas
A comforting dish featuring tender corn tortillas rolled with seasoned beef, smothered in a rich tomato sauce, and topped with creamy sour cream for a satisfying bite. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup shredded cheese
- ½ cup sour cream
- 2 cups tomato sauce
- 1 tsp cumin
- 1 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. Mix flour, salt, water, and oil in a bowl until a soft dough forms. Divide into 8 equal pieces and roll each into a thin tortilla. -
2
Brown the ground beef in a skillet over medium heat. Drain excess fat, then stir in taco seasoning and cook for 2 minutes. Mix in cheese and sour cream. -
3
Preheat sauce with cumin and oregano. Roll each tortilla with the beef mixture, then place seam-side down in a greased baking dish. -
4
Pour sauce over enchiladas, covering completely. Cover the dish with foil and bake for 20 minutes. Remove foil, bake 10 more minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Skillet
- Rolling pin
- Baking dish
- Foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sour Cream Enchiladas Works
❓ Frequently Asked Questions About Sour Cream Enchiladas
How do I make sure the enchiladas stay soft and not dry?
Use a slightly wet tortilla wrapper—dip each one briefly in hot water before rolling—to prevent cracking. Also, cover the dish with foil while baking, then let them sit off the heat for five minutes before serving to retain moisture.
Can I use store-bought enchilada sauce instead of homemade?
Yes, you can. Just make sure it’s mild and not overly spicy. If it’s tomato-based, add a pinch of cumin or smoked paprika for extra flavor. Avoid sauces with heavy cheese blends, as they can make the filling too rich.
What if I don’t have sour cream for the topping?
Skip the sour cream entirely and top with a mix of shredded mild cheddar and a drizzle of heavy cream or Greek yogurt for a creamy finish. For extra richness, sprinkle a little crumbled cotija or feta cheese on top.
How can I avoid a soggy bottom on my enchiladas?
Preheat your oven to 375°F (190°C). Place the enchiladas directly on a baking sheet lined with parchment paper to prevent sticking. Bake uncovered for 15 minutes to let the sauce thicken, then cover with foil to keep them moist.
Can I make these enchiladas ahead of time and reheat them?
Yes, but reheat gently in the oven at 350°F (175°C) for 10–12 minutes, covered with foil, to prevent drying out. Store leftovers in an airtight container for up to three days.
