There’s something about spring that calls for meals that are both comforting and fresh. When I think of a dish that brings people together while still being rich in flavor, sour cream enchiladas instantly come to mind. This version, featuring savory seasoned beef wrapped in soft tortillas, smothered in a creamy sour cream sauce and gooey cheese, is one my grandmother and I used to make every Easter weekend.
Back in our sunny Texas kitchen, the windows would be open, wildflowers blooming outside, and you’d catch the faint aroma of cumin, onion, and bubbling cheese. This dish was always a hit—rich but not heavy, and with just enough zest to wake up your tastebuds after a long winter. Today, I’m sharing that same recipe with you, perfectly balanced for the season and 100% irresistible.
Let’s dive into this beautiful plate of sour cream enchiladas, where tradition meets taste and every bite tells a story.
Table of Contents
What Makes Sour Cream Enchiladas Special?
The beauty of sour cream enchiladas lies in their creamy tang and comforting texture. Unlike the spicier red sauce versions, this dish has a mellow, rich flavormaking it perfect for those who enjoy a softer but deeply satisfying meal.
The sour cream enchilada sauce is made from scratch with butter, flour, chicken broth, and of course, a generous helping of sour cream. It’s lightened with just a touch of green chiles and seasoned to complement the beef filling. Paired with a fresh spring salad or grilled veggies, it’s the perfect way to ring in the new season.
Ingredients You’ll Need
For the beef filling:
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
For the sour cream sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups chicken broth (or beef broth)
- 1 cup sour cream
- 1 small can (4 oz) diced green chiles
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
For assembling:
- 10–12 small flour tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- Chopped fresh cilantro (optional, for garnish)
- Diced green onions (optional)
- Sliced jalapeños (optional)
Step-by-Step Instructions
1. Cook the Beef Filling
In a large skillet over medium heat, cook the ground beef until browned. Add in diced onion and cook until translucent, about 5 minutes. Stir in the garlic and spices—cumin, paprika, chili powder, salt, and pepper. Cook for another 2 minutes.
Remove from heat, stir in 1 cup of shredded cheddar cheese, and set aside.
2. Make the Sour Cream Sauce
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Once the mixture starts to thicken, reduce heat and stir in sour cream, green chiles, garlic powder, and onion powder.
Simmer for 2–3 minutes but do not boil, as boiling can cause the sour cream to curdle. Season with salt to taste and set aside.
3. Assemble the Enchiladas
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Warm the tortillas slightly so they’re easy to roll. Spoon a heaping tablespoon of the beef mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Once all tortillas are in the dish, pour the sour cream sauce evenly over the top. Sprinkle with the remaining shredded cheese.
4. Bake
Cover with foil and bake for 20 minutes. Then uncover and bake for another 10 minutes, or until the cheese is bubbly and golden.
5. Garnish and Serve
Sprinkle with chopped cilantro, green onions, or sliced jalapeños if desired. Serve with a fresh green salad, pico de gallo, or a scoop of guacamole.
Tips for the Best Sour Cream Enchiladas
1. Don’t Skip the Roux: That butter-flour base ensures a smooth, velvety sauce.
2. Fresh Tortillas Work Best: Slightly warm them so they don’t crack during rolling.
3. Customize Your Heat: Add extra green chiles or a splash of hot sauce to the beef for a spicier twist.
4. Cheese Variety: Sharp cheddar and Monterey Jack melt beautifully, but pepper jack adds a kick!
Spring Pairings & Serving Suggestions
Side Dishes:
- Grilled asparagus with lemon
- Spring mix salad with honey-lime vinaigrette
- Roasted corn on the cob
Drinks:
- Iced hibiscus tea
- Cucumber mint lemonade
- Sparkling lime agua fresca
Dessert:
- Strawberry shortcake
- Churro-inspired pound cake
- Lemon-lavender cookies
Nutritional Information (Approximate per serving)
- Calories: 480
- Protein: 22g
- Carbs: 35g
- Fat: 28g
- Fiber: 3g
- Sugar: 3g
Variations and Add-Ons
Make it Vegetarian: Swap the beef for a mixture of black beans, sautéed mushrooms, and zucchini.
Gluten-Free: Use gluten-free tortillas and replace flour with a gluten-free alternative for the roux.
Low-Carb: Substitute tortillas with cabbage leaves or keto-friendly wraps.
Why You’ll Love This Recipe
- Creamy and satisfying: Perfect comfort food for spring evenings.
- Crowd-pleaser: A hit at potlucks, family dinners, and even picky eaters.
- Easy to customize: Make it mild or spicy, cheesy or lean—whatever fits your vibe.
- Great for leftovers: Stores well and tastes even better the next day.
More Ground Beef Favorites
Explore more ways to cook with beef:
- This Mediterranean ground beef stir fry is fresh, bold, and skillet-ready.
- Or go hearty with a rustic hobo casserole featuring beef and potatoes.
Final Thoughts
These sour cream enchiladas bring the heart of a comforting meal with the freshness of spring. Whether it’s a weeknight dinner or a festive weekend spread, they’re bound to become a favorite in your recipe rotation.
So go ahead, gather your ingredients, call your friends or family, and enjoy this creamy, cheesy, unforgettable dish. And don’t forget to share your twist on it—I’d love to hear how you made it your own!
