Sour Cream Enchilada Casserole

Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

This dish takes a little extra time to prepare, but is well worth the time it takes.

Ingredients Nutrition

Directions

  1. In large, shallow dish, mix water and 2 Tablespoons picante sauce.
  2. Place tortillas in mixture for 5 minutes, then drain.
  3. Brown ground beef and onion in heavy skillet, then drain.
  4. Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
  5. Simmer meat mixture for 5 minutes.
  6. In heavy saucepan, melt butter over low heat.
  7. Add flour, stirring until smooth.
  8. Cook 1 minute, stirring constantly.
  9. Gradually stir in milk.
  10. Cook over medium heat, stirring constantly, until bubbly and thickened.
  11. Remove from heat and add sour cream, stirring until well blended.
  12. Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
  13. Pour 1/2 of sour cream mixture over tortillas.
  14. Spoon 1/2 of meat mixture evenly over sauce.
  15. Sprinkle 1/2 of cheese over meat mixture.
  16. Repeat layers with other half of ingredients.
  17. Bake in pre-heated 375 degree oven for 25 minutes.
Most Helpful

Wow...I've been making this for years and my original recipe that I clipped out of Southern Living magazine is literally falling apart and disintegrating...so I did a search and here it is! Same exact one...my sons go wild over this! Am making it tonight but for only 2 of us, I've lightened it up with ground turkey and basically cut the recipe in half and I bake in a 9x9x2 inch pan, works great! Will reprint this now and put it in a protective sleeve...my other original one was just taped into my "keeper" 3 ring binder...thanks so much!

valnaples April 22, 2012

This is amazing! I did tweak it a little bit for personal preferences, but not too much. I only had 1.5 pounds of meat, so I added a can of pinto beans, and this was really good. I also added about a half a cup of corn, a whole tablespoon of chipotle chili powder, and a little extra picante. I used the same amount of cheese, but a monterey/cheddar blend. I did have to bake it about 10 min longer than the stated time. I swear it's all the husband and I have eaten in 2 days! It's even better the next day. Will make this many times! Thank you!

lvt96 September 12, 2011

This was good and easy to make, just a little time consuming, but worth it. Made as is, but added extra cheese. I think next time I will make it in a smaller pan and have 3-4 layers. Made for I Reccomend.

AZPARZYCH September 16, 2010