Roast Beef Sour Cream Enchiladas Recipe

Name: Roast Beef Sour Cream Enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Roast Beef; 1/2 cup finely diced onion; Cheddar Cheese; Monterey Jack Pepper Cheese; 12 corn tortillas (6-inch); 1 cup sour cream (low-fat recommended); Diced Green Chilies; 1/2 inch oil for frying tortillas (vegetable or canola)

Transform leftover roast beef into a surprisingly delicious and healthy twist on classic enchiladas! This recipe skips the heavy enchilada sauce and canned soups, opting for a creamy sour cream and cheese topping that's both lighter and flavorful. Perfect for a weeknight dinner, this simple recipe uses pantry staples and requires minimal prep. Enjoy a comforting and satisfying meal the whole family will love – a family favorite for generations! (Easily adaptable for low-fat diets.)

Prep Time 20 mins

Cook Time 40 mins

Calories 686.4 kcal

Protein 79g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roast Beef Sour Cream Enchiladas

Roast Beef
1/2 cup finely diced onion
Cheddar Cheese
Monterey Jack Pepper Cheese
12 corn tortillas (6-inch)
1 cup sour cream (low-fat recommended)
Diced Green Chilies
1/2 inch oil for frying tortillas (vegetable or canola)

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How to Make Roast Beef Sour Cream Enchiladas

Heat 1/2 inch of oil in a large skillet over medium heat. Briefly fry corn tortillas, one at a time, until softened (about 15-20 seconds per side).
Remove tortillas from skillet and drain on paper towels.
Shred canned or leftover roast beef with a fork, including any juices. Heat in a small saucepan over low heat until warmed through.
Place 1-2 tablespoons of the warmed roast beef in the center of each tortilla. Sprinkle with diced onion and a small amount of shredded cheese.
Place filled tortillas in a greased 9x13 inch baking dish, seam-side down.
Sprinkle any remaining onion and beef over the tops of the enchiladas.
In a small bowl, mix the sour cream and undrained green chiles. Spread evenly over the enchiladas.
Top with the remaining shredded cheese.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly. Do not overbake, or the tortillas will become tough.
Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

11g

Fat

137g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Main Dish Beef Eggs Dairy American Mexican Southwestern United States Tex Mex Oven Easy Cheese Dietary High Calcium Low Carb High In Something Low In Something Meat Roast Beef Taste Mood Savory Equipment Presentation Served Hot