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Creamy Beef Enchiladas Recipe
Creamy Beef Enchiladas Recipe photo by Taste of Home

Creamy Beef Enchiladas Recipe

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

Nutritional Facts

1 enchilada equals 436 calories, 22 g fat (11 g saturated fat), 81 mg cholesterol, 1012 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.


  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.
Originally published as Creamy Beef Enchiladas in Simple & Delicious September/October 2009, p35

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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."

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