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Creamy Beef Enchiladas Recipe

Creamy Beef Enchiladas Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:12 servings


  • 2 pounds lean ground beef (90% lean)
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 each: 436 calories, 22g fat (11g saturated fat), 81mg cholesterol, 1012mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 27g protein

Reviews for Creamy Beef Enchiladas

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Reviewed May. 21, 2016

"So good!"

Reviewed May. 18, 2016

"This dish was very good! I halved the recipe and used corn tortillas instead, which gave the enchiladas alot of flavor and used more enchilada sauce on the bottom and over the top. We garnished them with shredded lettuce, sour cream and diced jalapeno. Simple to make, too! Will definitely make again!"

Reviewed Aug. 23, 2015

"Read reviews and added more spices. Delicious!"

Reviewed Jun. 2, 2015

"Flavors are good, but the dish was somewhat one-note and a big mush. Needed some spiciness."

Reviewed Oct. 24, 2014

"I need to use more enchilada sauce on the bottom because they stuck a little bit."

Reviewed Apr. 6, 2014

"Very good"

Reviewed Nov. 20, 2013

"Awesome! Guess next time I need to use more sauce on the bottom because they still stuck to the dish."

Reviewed May. 16, 2013

"I cut this recipe in half and I used 1 lb. of ground beef one time & another time I used 3 chicken breasts shredded. It tastes great both ways."

Reviewed Apr. 11, 2013

"I made these for my family last night. We thought that they were pretty good! We put mexican rice and sour cream on top. These reminded me of my favorite dish at my favorite restaurant. Thanks for the recipe!"

Reviewed Jan. 20, 2013

"These are AMAZING! This is my go-to recipe for a quick, delicious dinner. I put a full can of enchilada sauce into the mixture. I bake covered with just the enchilada sauce on top for about 15-20 minutes then sprinkle the cheese on top and bake uncovered until the cheese is melted. This has prevented the tortillas from getting dried out."

Reviewed Mar. 12, 2012

"very easy to make and twice as good as a leftover"

Reviewed Jun. 21, 2011

"These were good. I did a few things differently. First, I used leftover steak. Secondly, I lightened the recipe a little bit by using reduced fat sour cream and Healthy Request soup. I also added a packet of low sodium taco seasoning and a can of refried beans. In addition, I used fat free tortillas. I also used a full can of enchilada sauce in the sauce and just spread that on the bottom of the pans and used the remaining to top before baking. I liked the cream of mushroom and sour cream with the sauce. I will make these again."

Reviewed May. 3, 2011

"Great recipe:)Even my picky eater ate them. Just enough spice for the kids. Hubby added his salsa for more spice. Yummy:)"

Reviewed Mar. 22, 2011

"YUMMY!!! My husband and I ate this up! It is delicious and I will look no further for a different recipe. They are quick, easy, and very flavorful. Wonderful, wonderful dish!"

Reviewed Feb. 19, 2011

"Delicious! I usually make chicken enchiladas, but they were just as good! :D"

Reviewed Feb. 16, 2011

"I thought these were really good. They're creamy & cheesy, just like you would expect. I don't care for spicy food so the filling was just right me. Makes a big, hearty meal. The calorie count is pretty high, though!"

Reviewed Nov. 17, 2010

"Turned out good for our Mexican Food Night this week. I did think it could use some more heat though, will add taco seasoning to the beef next time."

Reviewed Nov. 10, 2010

"For my first time attempting to make enchiladas this was a good recipe to use. Next time I will be cutting it in half thought because it makes so much food!"

Reviewed Oct. 31, 2010

"I love enchladas so I'd like to try this recipe. I believe I would cut down on the sour cream though 'cause not crazy 'bout it. Who could not like an enchiladas, though?"

Reviewed Oct. 21, 2010

"I made this for a tailgate party last weekend. I took both pans and they were a hit. The stuffing was a bit bland, so I added a couple dashes of Tabasco & cut up some jalapenos to spice it up. It was good. Mmm"

Reviewed Oct. 9, 2010

"filling was delicious, i also added some taco seasoning to mixture- didnt like the canned enchilada sauce- next time will try to make my own sauce"

Reviewed Jun. 13, 2010

"These enchiladas were very good. I was worried at first after reading these reviews but had to find out for my self and I'm glad I did! I also added about 1 TBS to the filling which made the whole dish!"

Reviewed Mar. 30, 2010

"I was not impressed at all with this recipe. The filling was incredibly bland and had a strong sour cream and soup taste. Both my husband and I could not finish our enchilada and I ended up just throwing it all out. Maybe it would have been better had I not cut the recipe in half as I did not want two casserole dishes, but I will not try to make it again to find out."

Reviewed Jan. 20, 2010

"This is so good! It lives up to its name of "creamy".My family thought it was just a little bland the first time I made it, though that could be because I use mild enchilada sauce, so I add a TBS or so of taco seasoning to the filling. It makes all the difference. I think 1/2 a cup of filling per tortilla is a bit too much, so I use a large kitchen scoop that measures around 1/3 cup. That is just the right amount of filling for me, plus it fills more tortillas that way. I've substituted velveeta for the grated cheddar and that works, too.

If your family likes Mexican style food, they should like this!"

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