Sour Cream Beef Enchiladas Recipes

Steps:

• Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through., Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. , Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.

Steps:

• Brown meat, then drain grease.
• Add taco seasoning and ½ green chilies.
• Combine sour cream, soup, and other ½ chilies in a saucepan and heat through.
• Pour enough soup mixture into a 9 x 13" pan to coat bottom.
• Heat tortillas 30 seconds in the microwave.
• Fill tortillas with meat mix, wrap, and place in pan.
• Pour the rest of the soup mixture over the top of tortilla wraps and sprinkle with cheese.
• Bake at 350 degrees; for 35-40 minutes, or until cheese is melted and soup is bubbling on the sides.
• Serve with salsa, if desired.

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup onion, 1/2 cup sour cream, 1 cup cheese, the cilantro and pepper. Cover; remove from heat.
• In 2-quart saucepan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
• Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture down center of each tortilla; roll up. Place, seam side down, in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas.
• Bake uncovered about 20 minutes or until bubbly. Garnish with additional cheese, sour cream and chopped onion.

Steps:

• In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Steps:

• Brown ground beef. Combine with sour cream, onions, and half of cheese.
• Soften tortillas. For each tortilla, spoon a 1-inch column of sour cream mixture down the middle. Roll up tortilla around filling and place in baking dish sprayed with non-stick spray. (I find it helpful to tear off about 1/4 of each tortilla before rolling around mix, so it ends up softer and less bready).
• Pour sauce over enchiladas, being sure to spread over all exposed tortilla. Sprinkle remaining cheese on top.
• Bake uncovered at 350°F for 15-20 minutes, until bubbly and cheese is melted. I serve with sour cream and salsa on the side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
• Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
• Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
• Bake 30 minutes in the preheated oven, or until hot and bubbly.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
• Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Steps:

• Heat 1/2 inch oil in skillet and briefly fry corn tortillas to soften. Drain well.
• Shred canned or left over roast beef and any juices with fork and heat in small saucepan.
• Place 1 to 2 tablespoons roast beef in center of each tortilla and sprinkle with diced onion and small amount of each kind of cheese.
• Place in 9X13 baking dish and repeat until all 12 tortillas have been stuffed.
• Sprinkle any remaining onion and beef over tops of enchiladas.
• Mix sour cream with undrained green chiles and spread over enchiladas.
• Top enchiladas with remaining cheeses.
• Bake at 350 for 20-25 minutes or until warmed through and bubbly.
• Do NOT over bake or tortillas will be tough on the bottom.

Steps:

• Cook and stir beef and onion in a large skillet, drain.
• Remove from heat and stir in 1 1/2°C of the cheese, sour cream, salt and pepper.
• Dip tortillas in sauce then add meat mixture and roll and place in pan.
• When done pour reset of sauce and cheese on top. Then bake for about 20 minute.