This Creamy Roast Beef Enchiladas recipe will satisfy your craving for a Mexican meal! Sour cream & cream of chicken soup is the quick creamy topping.
Creamy Roast Beef Enchiladas Recipe
This enchiladas recipe is easy adaptable to your liking by using whatever kind of meat is your favorite. Chicken, roast beef, ground beef or pork…this easy Mexican casserole with creamy sauce will quickly become a favorite! I am a huge roast beef fan. The hardest thing about this recipe is smelling the roast beef cooking it the crock pot all day and not eating all of it before I get it in the casserole.
Do you use corn or flour tortillas for enchiladas?
Although corn tortillas are traditional for enchiladas, I prefer to use flour tortillas for this recipe. I think the flour torillas pair better with the creamy white sauce.
How do you make beef enchiladas?
- After you’ve cooked about 2 pounds of meat (I usually do this the day before I want to serve the enchiladas), mix in a small, drained can (about 4 oz) of green chilies. Sometimes I use a bit less because the kids are not thrilled about the little green things in the meat. But a 4 ounce can works great.
- Spray a 9×13 pan cooking spray.
- Once you’ve prepared the pan, roll up a little over half a cup of meat in each flour tortilla and place in the pan, side by side.
- For the creamy topping, mix one cup of sour cream and one can of cream of chicken soup. Spread just a little bit of this on the bottom of a 9×13 baking pan. You’ll do this so the bottoms of the enchiladas stay soft.
- Spread the rest of the creamy topping over it and sprinkle some Mexican blend cheese over the top. I used about 2 cups, but use as much as you’d like. The cheesier, the better, is what I say!
- Bake this at 350 degrees for about 30 minutes or until warmed through and bubbly.
Can enchiladas be made a day ahead of time?
If you want to prep this dish in advance, I would prepare the roast beef and roll up the enchiladas, placing them in a baking dish. Cover with foil refrigerate. I recommend waiting until right before you bake it to cover with the sauce. That way the enchiladas will not get soggy. Remove the baking dish from the refrigerator 30 minutes before baking so the dish can warm to room temperature.
What goes well with enchiladas?
Here are some of our favorites!
Roast Beef Enchiladas
- 8 flour tortillas
- 5 cups shredded roast beef
- 4 ounces green chilies drained
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 2 cups Mexican blend shredded cheese
- In a small bowl, combine the cream of chicken soup and the sour cream. Spread 1/4 cup of this mixture in the bottom of a 9x13 pan. Set the remainder aside.
- Combine the shredded roast beef (or meat of your choice) with the green chilies. Place a little over 1/2 a cup of meat mixture down the center of a flour tortilla. Roll it up and place it seam down in the 9x13 pan. Repeat with the remaining 7 tortillas.
- Once all of the tortillas are rolled and placed in the pan, spread the remaining soup/sour cream mixture over top the tortillas. Sprinkle the shredded cheddar cheese over the top.
- Bake at 350 for 30 minutes or until heated through and bubbly.
- Serve with fresh Pico de Gallo or salsa.