Creamy Beef Enchiladas Recipe
Creamy Beef Enchiladas Recipe photo by Taste of Home
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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 each: 436 calories, 22g fat (11g saturated fat), 81mg cholesterol, 1012mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 27g 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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Eoneil User ID: 5355345 248457
Reviewed May. 21, 2016

"So good!"

Debglass11 User ID: 6300479 248378
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!"

Medic 716 User ID: 4089259 231667
Reviewed Aug. 23, 2015

"Read reviews and added more spices. Delicious!"

Not_Spacy User ID: 6034953 227327
Reviewed Jun. 2, 2015

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

SarahKerr User ID: 8034178 145141
Reviewed Oct. 24, 2014

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

jgbex1 User ID: 5795516 211099
Reviewed Apr. 6, 2014

"Very good"

Igraine32 User ID: 7006585 102087
Reviewed Nov. 20, 2013

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

JennTats User ID: 7007311 183538
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."

MY REVIEW User ID: 6527919 185549
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!"

kgriffin426 User ID: 6296390 211098
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."

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