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Do you have recipes that you know and love and make over and over again? This recipe for Sour Cream Enchiladas is one that my mom and I have been making for decades! I believe this recipe was discovered at one of my many 4-H Special Foods events. Once we tried it, we knew we had to make this at home! Over the years, I’ve tweaked it, and made it with other fillings, but keep coming back to this original recipe.
SOUR CREAM ENCHILADAS
Ingredients
- 1/4 c. (4 Tbsp.) butter
- 1/4 c. flour
- 1 (16 oz.) container, sour cream
- 1 (14.5 oz.) can, chicken broth
- 1 (7 oz.) can, mild green chilies
- 1 lb. lean ground beef
- 3 Tbsp. (or one envelope), taco seasoning
- 1/2 c. water
- 1 c. shredded cheddar, or Mexican blend cheese
- 8 medium tortillas
Instructions
- In a medium saucepan, melt the butter. Add the flour, whisk together and cook for about 5 minutes over medium heat. Add the chicken broth and whisk together until combined. Continue to cook over medium heat until the broth becomes slightly thicker. Add the sour cream and chilies and whisk together until smooth. Remove from heat, cover with lid and set aside.
- In a large skillet, brown the ground beef. Add the taco seasoning and water and cook bring to a simmer. Remove from heat.
- Preheat oven to 350 degrees. In a 9 x 13" baking dish or pan, lightly sprayed with non-stick cooking spray, add about 1/4 of the sour cream sauce.
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