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Roast Beef Sour Cream Enchiladas: A Comfort Food Classic Reimagined

There’s a special kind of magic that happens when familiar flavors are presented in a new, yet comforting way. For me, this dish is pure nostalgia. I can vividly recall my grandmother’s kitchen, always warm and smelling of something delicious simmering on the stove. These Roast Beef Sour Cream Enchiladas, a far cry from the traditional, tomato-based versions, were a regular feature at our family gatherings. They were a testament to her ingenuity, turning humble leftovers into a dish that always felt special, a true hug in a casserole dish, and a memory I cherish to this day.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Yields: 12 enchiladas
Dietary Type: Standard

Ingredients

1 (12-ounce) can roast beef
1 medium onion, diced
8 ounces cheddar cheese, grated, divided use
8 ounces Monterey Jack pepper cheese, grated, divided use
12 corn tortillas
16 ounces sour cream
7 ounces diced green chilies, undrained
Oil, for frying

Equipment Needed

Large skillet
Small saucepan
9×13 inch baking dish
Paper towels
Slotted spoon or tongs

Instructions

Begin by preparing your corn tortillas. Heat approximately ½ inch of oil in a large skillet over medium-high heat. Carefully, and one at a time, fry each corn tortilla in the hot oil for about 15-30 seconds per side, just until softened and pliable. Do not let them become crispy. Using a slotted spoon or tongs, transfer the softened tortillas to a plate lined with paper towels to drain any excess oil. This step is crucial for creating pliable tortillas that won’t crack when rolled.
Next, attend to your roast beef. If you are using canned roast beef, shred it with a fork, ensuring you include any juices from the can. If you have leftover roast beef, simply shred or finely chop it. Transfer the prepared roast beef and any juices to a small saucepan. Heat this mixture over low heat, stirring occasionally, until it is warmed through. This ensures the beef is flavorful and ready to be distributed into the tortillas.
Now, it’s time to assemble the enchiladas. Lay out a single softened corn tortilla on a clean work surface. Place about 1 to 2 tablespoons of the warmed roast beef mixture in the center of each tortilla. Sprinkle a small amount of the diced onion and a modest portion of both the cheddar cheese and Monterey Jack pepper cheese over the roast beef. Roll the tortilla up tightly, enclosing the filling.
Arrange the filled and rolled tortillas seam-side down in a 9×13 inch baking dish. Repeat this process with the remaining tortillas, roast beef, onion, and cheeses until all 12 tortillas have been stuffed and arranged in the baking dish.
After all the tortillas are filled and in the dish, sprinkle any remaining diced onion and a little of the leftover roast beef mixture over the tops of the enchiladas. This adds another layer of flavor and texture to the finished dish.
In a medium bowl, combine the 16 ounces of sour cream with the entire 7-ounce can of diced green chilies, including their liquid. Mix thoroughly until well combined. This creates a creamy, slightly tangy sauce that will envelop the enchiladas.
Spread this sour cream and green chili mixture evenly over the tops of all the enchiladas in the baking dish, ensuring they are well-coated.
Finally, top the enchiladas generously with the remaining grated cheeses – both the cheddar and Monterey Jack pepper cheese. This will create a beautiful, bubbly, and golden-brown crust as the enchiladas bake.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the enchiladas are heated through and the cheese on top is melted and bubbly. Do NOT overbake; over-baking can cause the tortillas on the bottom to become tough.

Expert Tips & Tricks

Tortilla Softening: While frying is traditional and yields a wonderful texture, you can soften your tortillas by wrapping them in damp paper towels and microwaving them for about 30-60 seconds, or until pliable. This is a quicker method and can help cut down on fat if desired.
Cheese Blends: Feel free to experiment with your cheese blend. A sharp cheddar provides a nice tang, while pepper jack adds a subtle kick. You could also consider a colby-jack or a mild cheddar for a different flavor profile.
Roast Beef Quality: While canned roast beef is convenient, using leftover roasted beef from a Sunday dinner will undoubtedly elevate the flavor of these enchiladas. The natural juices and richer texture will be a delightful addition.
Onion Prep: If you find raw onion too pungent, you can very lightly sauté the diced onion in a little oil before adding it to the filling. This will mellow its flavor without cooking it completely.

Serving & Storage Suggestions

These Roast Beef Sour Cream Enchiladas are best served hot, fresh from the oven, when the cheese is melty and the sauce is wonderfully creamy. They pair beautifully with a simple side salad dressed with a light vinaigrette to balance the richness of the dish. A dollop of extra sour cream or a sprinkle of fresh cilantro can be added as a garnish if desired.

For storage, allow the enchiladas to cool completely before covering the baking dish tightly with plastic wrap or aluminum foil. They will keep in the refrigerator for up to 3-4 days. To reheat, you can place individual portions in the microwave until heated through, or reheat the entire dish in a preheated oven at 300°F (150°C) until warmed, which usually takes about 15-20 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	686.4 kcal	–
Calories from Fat	421 kcal	–
Total Fat	46.8 g	72%
Saturated Fat	27.6 g	137%
Cholesterol	148.7 mg	49%
Sodium	923.9 mg	38%
Total Carbohydrate	29.1 g	9%
Dietary Fiber	3.7 g	14%
Sugars	2.8 g	11%
Protein	39.5 g	79%

(Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

Variations & Substitutions

While this recipe is a beloved classic as is, there’s always room for a personal touch! For those seeking a milder flavor, you can substitute a portion of the Monterey Jack pepper cheese with regular Monterey Jack or even a mild white cheddar. If you prefer a bit more heat, consider adding a pinch of cayenne pepper to the sour cream mixture or using a hotter variety of green chilies. For a gluten-free option, ensure your corn tortillas are certified gluten-free, though their pliability might be slightly different after frying.

FAQs

Q: Can I use fresh roast beef instead of canned?
A: Absolutely! Leftover roasted beef, shredded or finely chopped, will add an even richer flavor to your enchiladas.

Q: Do I have to fry the tortillas?
A: Frying the tortillas softens them beautifully for rolling. However, you can briefly microwave them wrapped in a damp paper towel until pliable as an alternative.

Q: Can I make this dish ahead of time?
A: You can assemble the enchiladas completely, cover them, and refrigerate them for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

Q: What kind of sour cream is best?
A: Full-fat sour cream will yield the creamiest sauce, but low-fat versions work well too, and can help reduce the overall fat content of the dish.

Q: Are there other cheeses that would work well?
A: Certainly! Colby Jack, a mild cheddar, or even a bit of crumbled cotija cheese for a salty kick would be delicious additions or substitutions.

Final Thoughts

These Roast Beef Sour Cream Enchiladas are a testament to the power of comfort food, proving that simple ingredients, thoughtfully combined, can create something truly extraordinary. They offer a unique take on a beloved Mexican dish, bringing a sense of warmth and familiarity to any table. I encourage you to give them a try, perhaps as a hearty weeknight meal or for a casual gathering with friends. You might just find your own new favorite way to enjoy roast beef!

Roast Beef Sour Cream Enchiladas Recipe