Sour Cream Beef Enchiladas

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If you don’t like
‘super spicy’ enchiladas,  you
might like these.
This recipe could easily be cut in half,
but … I like to make it this size and
 save half for another meal.


2 pounds lean ground beef
2 pkg. taco seasoning mix (I used packets of ‘reduced sodium’ and ‘mild flavor’)
1 cup water
1 of 16. oz. can of refried beans (optional)
13 of 8-inch flour tortillas
1 of 12 fl. oz. can of evaporated milk (not condensed)
1 and 1/2 cups of sour cream (I used Daisy brand).
2 cans cream of mushroom soup, undiluted
2-3 cups grated cheese (your choice of cheddar, Colby, or even Mozarella)
  • Brown ground beef and drain off fat.
  • Mix in taco seasoning packets.
  • Add 1 cup water to seasoned meat and simmer for about 15 minutes.
  • Add the refried beans to the seasoned meat, mix in.  Set aside for a little while.
  • In medium-large saucepan, whisk together the canned milk, sour cream and soup.  Cook over low heat until it reaches a low boil, stirring constantly.
  • Spread 1 cup of this soup mixture in bottom of a large ‘non-stick sprayed’ 10x15x2″ pan/glass dish.
  • Put a generous 1/3 cup of meat mixture on each tortilla and roll up. Place each roll in dish.  (I ended up with 13 tortilla rolls.)



  •  Pour remaining soup/sauce over enchilada rolls like this…






  • Cover with foil and place in 350-degree panggangan for about 40-50 minutes.
  • Remove from oven, and sprinkle grated cheese on top of all like this…




RETURN to panggangan only UNTIL cheese is melted.



Recipe adapted from coolest Mommy’s website. Source Recipe:

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