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Sour Cream Enchiladas
Beef Enchiladas
1 pound hamburger
1 package enchilada season mix
1 small can tomato paste with 2 cans of water OR 1 can tomato sauce with 1/2 cup water
1 small can chopped green chilies
12 flour torillas 8-inch size
2 cans cream of chicken soup
12 ounce sour cream
8oz. pkg. grated cheddar cheese
8oz. pkg. grated mozzarella cheese
1 can black olives


Brown hamburger in skillet, drain off fat.

Add season mix, tomato paste, (Follow the directions on tomato paste with water or substitute tomato sauce with 1/2 cup water), and green chilies. Heat until bubbly.

Heat the chicken soup and 3/4 the sour cream to boil, take off the heat.

Warm tortillas in microwave for easy handling.

Put beef mixture in tortillas, add 1 tbsp. soup mixture and a little of both cheeses. Fold or roll torillas.

Place folded or rolled side down on one or 2 greased 9x13 pans and pour the rest of the soup over each enchilada.

Sprinkle each with grated cheese and add black olives over the top of each enchilada.

Bake at 350 degrees F. for 20-30 minutes or until hot.

Garnish with sour cream, lettuce, tomotoes or just leave them like they are right out of the oven.

You can use chicken instead of beef if you want.

I like to add more cheese to each as I love cheese.


Preparation Time: 20 minutes Serves: 12
Recipe Origin: United States
Submitted by:
Patty G
South Dakota
United States
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