Sour Cream Enchilada Casserole

Sour Cream Enchilada Casserole created by lvt96

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

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • In large, shallow dish, mix water and 2 Tablespoons picante sauce.
  • Place tortillas in mixture for 5 minutes, then drain.
  • Brown ground beef and onion in heavy skillet, then drain.
  • Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
  • Simmer meat mixture for 5 minutes.
  • In heavy saucepan, melt butter over low heat.
  • Add flour, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually stir in milk.
  • Cook over medium heat, stirring constantly, until bubbly and thickened.
  • Remove from heat and add sour cream, stirring until well blended.
  • Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
  • Pour 1/2 of sour cream mixture over tortillas.
  • Spoon 1/2 of meat mixture evenly over sauce.
  • Sprinkle 1/2 of cheese over meat mixture.
  • Repeat layers with other half of ingredients.
  • Bake in pre-heated 375 degree oven for 25 minutes.
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"This dish takes a little extra time to prepare, but is well worth the time it takes."
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  1. aztecmtg
    I made this for dinner tonight and it was a big winner! I don’t care for olives, so I substituted Pinto beans. So glad I found this gem online!
    Reply
  2. lucyurban
    This is so good it has to be a sin!! Well worth the extra prep time. Thank you for submitting it.
    Reply
  3. valnaples
    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!
    Reply
  4. lvt96
    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!
    Reply
  5. lvt96
    Sour Cream Enchilada Casserole Created by lvt96
    Reply
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