Rating: 4 stars
96 Ratings
  • 5 star values: 45
  • 4 star values: 24
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 8

This hearty dish has all the great taste of traditional enchiladas -- cumin, chiles, and sour cream -- without all of the fuss. It's a fast and easy favorite.

Source: Better Homes and Gardens

Gallery

Credit: Mike Dieter

Recipe Summary

prep:
25 mins
chill:
1 day
bake:
40 mins
total:
1 day
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

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  • In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

  • Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

To serve:
  • Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Nutrition Facts

429 calories; fat 24g; cholesterol 64mg; carbohydrates 36g; insoluble fiber 6g; protein 19g; vitamin a 1117.6IU; vitamin c 5.9mg; sodium 632mg; calcium 302.9mg; iron 2.5mg.
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