These beef and cheese enchiladas use 85/15 ground beef seasoned with chili powder, cumin, and garlic, then mixed with sour cream and Colby Jack so the filling stays creamy. Rolled in 10-inch flour tortillas that hold up to the red enchilada sauce without getting soggy, they bake in a 9 x 13 dish at 425° until the cheese is bubbly. There’s no seasoning packet and nothing to simmer. You’ll have 8 enchiladas on the table in about 30 minutes.
Hamburger Enchiladas with Sour Cream and Cheese in the Filling
Most beef enchilada recipes are ground beef, sauce, and cheese, and there’s nothing wrong with that. Here the filling is seasoned in the skillet first, then sour cream and cheese get stirred right into the beef, which makes it more interesting than plain hamburger. Sauce goes in the bottom of the dish as well as on top, and the cheese is split between the filling and the top, so you get a lightly browned layer when they bake uncovered. Set them seam side down and they stay rolled. They’re on regular repeat at our house, and you can easily adjust the spice level for whoever you’re feeding.
Flour Tortillas, Straight from the Package
The filling has a lot of flavor, so I don’t dip the tortillas in sauce before rolling them. I use flour tortillas straight from the package, no warming needed. Corn tortillas are more authentic, but I prefer the texture of flour, and they hold the filling better. If your package doesn’t list a size, around here the large ones are 10 inches and the small ones are 6, and the size doesn’t matter much for this recipe.
Quick and Easy on a Weeknight
Everything happens in one skillet and one 9 x 13 baking dish, and the hands-on part is about 15 minutes. That makes these a good dinner for a night when you’d rather not cook. If you’re into easy Tex-Mex dinners, try this one pot Southwest chicken and rice or Tex-Mex squash casserole.
A Few Things That Keep Enchiladas from Coming Apart
- Colby Jack is what I use, but sharp cheddar works great too. Grated cheese measures about 4 ounces per cup, so 12 ounces is 3 cups.
- Out of sour cream? Plain Greek yogurt works in its place.
- For less heat, skip the jalapeños.
- You can freeze these before baking. Thaw them in the fridge, then bake as directed.
Featured reader review
“Holy smokes, where have I been?! Adding the cheese & sour cream to ground beef, so good. Thank you for this easy, tasty enchilada recipe; it is my new
Vonda
GO TO! My family loved them : )”
If you like Tex-Mex, try my white chicken enchiladas with a creamy white sauce or this layered chicken enchilada casserole with homemade sauce
Everything You Need for One 9 x 13 Pan
The exact amounts are in the recipe card below.
I use 85/15 ground beef. Drain off any excess fat after cooking so the filling stays creamy once the sour cream and cheese go in.
Let’s Make Some Enchiladas
Step 1: Cook the beef filling
Step 2: Roll things up
Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with shredded cheese and add jalapeños to the top.
Step 3: Bake
Bake until the cheese has melted and the sauce is bubbly.
Add a Little Something on the Side
If you want to round out the table, you’ve got options. Mexican rice, black beans, or even tortilla chips and homemade peach salsa would be perfect. That salsa? It’s sweet, spicy, and brings a lightness to the dinner.
And don’t forget toppings! A scoop of sour cream, fresh cilantro, diced tomatoes, or shredded lettuce gives everyone a chance to make their plate their own.
This is a pan of enchiladas you can make again and again, with a short ingredient list and a filling that does the work.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Beef and Cheese Enchiladas with Flour Tortillas
Equipment
Ingredients
- 1 ½ lb ground beef (85/15)
- ½ cup onion chopped
- 1 tablespoon chili powder
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 12 ounces cheddar cheese
- 1 cup sour cream
- 12 ounces enchilada sauce
- 8 10-inch flour tortillas
- jarred jalapenos optional
Instructions
- Preheat the oven to 425º.
- In a large skillet, add beef, onions, chili powder, cumin, and salt and cook over medium heat until the meat is cooked through. Add garlic and cook an additional minute. If there is excess fat, drain.
- Remove from heat and add 2 cups of grated cheese and sour cream and stir to combine.
- Spread ¾ cup of the enchilada sauce into the bottom of a 9 x 13 baking dish. Roll ½ cup of filling into each tortilla and roll tightly. Place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with 1 cup of cheese. Add jalapeños to the top if desired.
- Bake for 12-15 minutes until the cheese has melted and the sauce is bubbly.
Barbara’s Tips + Notes
- Place the rolled tortillas seam side down so they stay closed in the oven.
- Drain off any excess fat after cooking the beef, before the sour cream and cheese go in.
- Bake uncovered so the cheese browns a little.
- To freeze, thaw in the fridge, then bake as directed.
Nutrition
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Denise Garcia says
To roll corn tortillas easier dip them for a couple of seconds on each side in oil, then roll. Or u can wrap them in a ramp tea towel, place in a microwave oven for about 20-30 seconds to heat, then roll. So very easy to do.
Barbara Curry says
Thanks for the tip!
Judy says
I love adding the sour cream love the recipe, and love how you added the sour cream and cheese to the beef mixture.
Barbara Curry says
It does make the beef mixture more interesting than just plain hamburger.
William F Hechler says
It says 12 oz is 3 cups I was thinking 3 cups is 24 oz which is alot of cheese. So which is it?
Barbara Curry says
The general rule for grated cheese is that 4 ounces will be about a cup, so 3 cups is what I use. You can always increase cheese, but 12 ounces should be enough.
Victoria DelPo says
My family LOOOOOVED this recipe.
Barbara Curry says
That’s awesome, thanks for the 5 star rating!
Elizabeth Decker says
I make my own “Taco Meat” with my own blend of spices (no envelope!) and keep it in the freezer for
taco’s or enchiladas at the last minute. I can control the heat of the seasonings that way!
Barbara Curry says
That’s a great time saving tip.
Jennifer Jones says
So I am thinking how freaking special can a recipe for beef enchiladas be? Well….pretty freaking delicious! It is everything you promised Barbara…you really delivered on this recipe! Husband said, “ and when did you say we are having this again?”. Thanks for an easy, tasty dish Barbara!
Barbara Curry says
Wow, you brightened up my day with that review. Thanks so much and I’m so glad you and your husband liked the recipe.
Erlene Johnson says
Question , every package of tortillas, burritos etc. never has the size listed. How am I supposed to know what size they are?
Barbara Curry says
Good question. Around here the small ones are 6 inches and the large ones are 10 inches. It really doesn’t matter for this recipe though.
Renee says
I just wanted to say THANK YOU for this recipe. We just finished this and the whole family loved – The recipe seemed so simple but it was simply DELICIOUS. I did not have sour cream but substituted plain greek yogurt (I often do) but think the end result would be the same. Honestly I think this will be in our monthly – if not weekly rotation. Thank you Barbara, for reminding me that cooking delicious does not have to be complicated. This was a lifesaver! YUM!
Barbara Curry says
What a wonderful comment, thank you! And I completely agree, delicious doesn’t have to mean complicated or fussy. 😊 The Greek yogurt is a great substitute for sour cream, too. I’m so glad this turned into a family win and earned a spot in the rotation. Comments like this are why I keep cooking and sharing recipes!
Vonda Kay Hughes says
Holy smokes, where have I been?! Adding the cheese & sour cream to ground beef, so good. Thank you for this easy, tasty enchilada recipe; it is my new
GO TO! My family loved them : )
Barbara Curry says
Thanks Vonda, I’m so glad this was a hit.