Sour Cream Enchiladas

I love Mexican food. I love everything about it – the spice, the flavor, the simplicity and it’s uniqueness. My small town community is pretty lucky to have the Hispanic influences that we do. We have several great restaurants that serve delicious, authentic Mexican food. Not only that, we have ladies that will sell you the best tamales you’ve ever tasted right out of their home. It’s pretty cool that you can find such authentic cuisine from another country, here in little Arcadia.

Before you get all excited, today’s recipe is not Mexican. It’s really not even close (sorry) but it is still tasty! Its form mimics the popular Mexican enchilada dish that some restaurants serve though, hence why call it “enchiladas”. [A shout out to all my hometown amigos who may be reading this! Anytime you’d like to help a sister out, you’re welcome to teach me some real Mexican cooking: mi casa es tu casa -some better Spanish skills probably wouldn’t hurt either.]

I was a little sheltered when it came to Mexican food growing up. Really though, it was my own fault. I’m a recovering texture-phobe; so all the onions, peppers and spice just wasn’t appealing to me as a ten year-old. Little by little, my taste buds matured and fear of textures resolved (for the most part) and I fell in love with real Mexican food. Before I reached this glorious point in my life, my idea of “Mexican food” was the two things my mom fixed for us: tacos from an Old El Paso dinner kit and these sour cream enchiladas.Everyone has to start somewhere.

There was something about these enchiladas that were just comforting because let’s face it, anything Mom cooks just tastes like home. She actually got the recipe from my Great Aunt Carol who is famous for this and her macaroni & cheese. The creamy, cheesy goodness mixed with the right amount of heat and hearty beef makes you just want to wish that calories didn’t exist -and for this recipe, we are pretending that they don’t!

To begin we will make the sauce. Now when my mom reads this she’s going to say, “This is not the way I do it.” She also likes to tell me this when I don’t clean up after myself or turn my laundry right side out before washing it and when I let my babies be in public without shoes on. This is what mom’s are for though, right? Thank God they love us unconditionally, despite our sloppiness and bad habits.

Today Mom, I’m not being lazy though. The original recipe calls for a can of cream of mushroom soup and a can of cream of celery. Instead, I wanted to take mine to the next level with my own homemade soups just do something creative and fun. I’m totally kidding. I was out of both because twin moms don’t go to grocery stores very often. I had to make my own, but the extra effort was way worth it!

Start by dicing your celery and mushrooms, and style them perfectly for a picture on your newest rooster cutting board that your sister-in-love gifted you.

Next you’ll get them sauteing in a skillet in melted butter. Add in your minced or pressed garlic clove. Your house is going to smell delicious!

Once the celery is tender, sprinkle in the flour and continue cooking for an additional minute for your flour to brown as it soaks in that butter. Remove it from the heat and slowly stir in milk and broth until it’s all well combined with no lumps. Your soup will thicken as it stands. (A little note about the broth: I always use bullion cubes to make mine. For this I put double the cubes in so it would be more concentrated and flavorful.)

Stir in cilantro and black pepper. This cilantro is straight out of my garden! Read how I dry and preserve my herbs for cooking here.

Pour your soup into a saucepan and return to heat. (If you are doing it Mom’s way, start here with any canned cream of mushroom and cream of celery) Add sour cream and jalapeno juice. If you don’t like spice, just stick with the juice. It will give you the flavor of the peppers at least, but it’d be fine to leave it out altogether if you so choose. If you’re game for a spicy kick, pile on the jalapenos until your heart’s content!

Stir up your sauce and bring it to a low simmer while you preparing your meat for the filling.

Brown a pound of ground beef and diced onion seasoned with salt and pepper. When meat is cooked and onions  are translucent, drain then return to skillet.


Pour one half of the sour cream sauce mixture into the meat mixture and stir to combine. Begin filling tortillas with about 1/3 to 1/2 cup of meat mixture and top with cheese.

Roll the tortillas with edges folded in and lay them in a well-greased baking dish with sides touching.

Pour your remaining sauce over top….

…..the pile on more cheese and cilantro. You really can’t have too much of either in this recipe in my humble opinion.

Bake at 350 for about 20-25 minutes or until sauce is bubbling and cheese is slightly browned.

Serve it warm and enjoy!




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Sour Cream Enchiladas
A heearty comfort casserole with a spicy kick - beef, cheese, cream sauce & jalapenos in tortillas.
Course Main Dish
Cook Time 20-25 minutes
Large Enchiladas
Sour Cream Enchilada Sauce
Enchilidas & Filling
Course Main Dish
Cook Time 20-25 minutes
Large Enchiladas
Sour Cream Enchilada Sauce
Enchilidas & Filling
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Begin by making sauce, melt butter in skillet and saute diced celery, mushrooms and garlic together until tender.
  3. Add in flour and stir until all liquid is soaked up. Continue to brown in pan for an additional minute to cook flour.
  4. Remove from heat. While whisking or stirring, slowly pour in broth and milk until well combined, ensuring there are no lumps of flour remaining.
  5. Add cilantro and pepper, stir and transfer into saucepan. Return to low heat.
  6. Stir in sour cream, desired amount of jalapenos and juice. Bring to a low simmer while preparing filling.
  7. To prepare filling, brown ground beef with onion, salt and pepper in the same skillet until beef is cooked and onions are translucent in color. Drain.
  8. Add half of sauce mixture into beef mixture and stir until combined. Set remaining sauce aside.
  9. Fill each tortilla with beef mixture and top with cheese (about 1/2 cup of meat mixture with 2-3 tbsp of cheese). Roll with edges tucked in and place into a well-greased baking dish. Fill pan with the sides of the enchiladas touching.
  10. Pour remaining sauce over enchiladas and top with remaining cheese & cilantro.
  11. Bake for 20-25 minutes until cheese is slightly browned and sauce is bubbly. Serve hot and enjoy!
Recipe Notes

This recipe works perfect for making ahead of time. Once prepped, refrigerate until ready to bake.

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