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Sour Cream Enchilada Casserole recipe

Sour cream adds a pleasant, mild tang tothe mushroom and green chile sauce in this hearty ground beeflayered enchilada casserole.

Recipe: Sour Cream EnchiladaCasserole

1 pound ground beefGarlic powder, salt and pepper to taste2 cups (16-ounces) sour cream
1 (10-ounce) can condensed cream of mushroom soup
1 (4-ounce) can chopped mild green chiles
8 (10-inch) flour tortillas
2 bunches of green onions, chopped
4 cups (1 pound) shredded Monterey Jack cheese
4 cups (1 pound) shredded cheddar cheese

  • Brown ground beef in skillet over medium-highheat; drain and season to taste garlic powder, salt and pepper.
  • In a bowl, combine sour cream, green chilesand soup. Spread about 1 cup sauce in bottom of a lightly greased13 x 9 x 2-inch baking pan.
  • Place 4 tortillas over soup mixture. Layerwith meat mixture, onions, and 1/2 of the cheese. Place remainingof tortillas on top and spoon remaining soup mixture over tortillas.Sprinkle with remaining cheese.
  • Cover and bake at 375°F (190°C)for 20 minutes. Remove cover and bake for additional 10 minutes.

    Makes 6 to 8 servings.

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  • Comments

    1 Comment


    Thank you so much for this recipe! I have been making a chicken enchilada casserole that includes cream of chicken soup. This recipe is similar, but so much tastier and so much healthier. My family loves it too! I put these together last night, then refrigerated until this afternoon when I got home from work, and baked them. I was so disappointed. They smelled wonderful, but the tortillas turned to mush, and this made them very unappetizing. I am assuming this because I didn t bake them right away. Any thoughts? 

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