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Creamy Beef Enchiladas

 Creamy Beef Enchiladas
These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat. Belinda Moran - Woodbury, Tennessee
12 ServingsPrep: 25 min. Bake: 20 min.


  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 3 cans (10 ounces each) enchilada sauce, divided
  • 12 flour tortillas (8 inches), warmed


  • Preheat oven to 350°. In a Dutch oven, cook beef and onion over
  • medium heat until meat is no longer pink; drain. Add soup, sour
  • cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat
  • through.
  • Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in.
  • baking dishes. Place 1/2 cup beef mixture down the center of each
  • tortilla. Roll up and place seam side down in prepared dishes.
  • Pour remaining enchilada sauce over top; sprinkle with remaining
  • cheese. Bake, uncovered, 20-25 minutes or until heated through.
  • Yield: 12 servings.
Nutritional Facts: 1 enchilada equals 436 calories,

2 of 2

Creamy Beef Enchiladas (continued)

Nutritional Facts: 22 g fat (11 g saturated fat), 81 mg cholesterol, 1,012 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.