Sour Cream Enchilada Casserole
Sour Cream Enchilada Casserole is an impressive dinner. Made with 1 c. water, 1/4 c. plus 2 tbsp. picante sauce, divided, 12 corn tortillas, 2 lb. ground chuck and 1 onion, chopped, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Combine water and 2 tablespoons picante sauce in a large , shallow dish.
Place tortillas in picante sauce mixture; let stand 5 minutes.
Drain.
Cook ground beef until brown; drain.
Stir in salt, pepper, cumin, chili powder, garlic powder and 1/4 cup picante sauce.
Simmer meat mixture 5 minutes.
Melt butter in saucepan over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.
Remove from heat and add sour cream; stir until well blended.
Place half of tortillas in a 13 x 9 x 2-inch baking dish.
Pour half of sour cream sauce over tortillas.
Spoon half of meat mixture evenly over sauce.
Sprinkle half of cheese over meat mixture.
Repeat layers.
Bake at 375Β° for 25 minutes.
π· Perfect Pairings
Complete your meal with these
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