Sour Cream Beef Enchilada Casserole

February 8, 2021  •  Easy Entrees, Meat & Poultry, One Dish Meals

I love when I’m just using up leftovers but the result turns out so well! In this case, a pound of leftover skirt steak, a little sour cream that needed using, and tortillas that were past their prime all came together as the base for this easy and flavor packed casserole. And although I made this with re3d enchilada sauce, you could use green or a mix too. Wrap leftovers in individual portions and freeze for later.

Sour Cream Beef Enchilada Casserole
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6 to 8
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 1 pound skirt steak (see Notes), cut into small pieces
  • Salt and pepper
  • 1 cup sour cream
  • 1 7-ounce can chopped green chiles (I used medium)
  • ½ cup grapeseed or canola oil
  • 12-16 larger sized corn tortillas (enough for 3 layers in a 13 x 9 casserole dish)
  • 1 14-ounce can red enchilada sauce
  • 2-3 cups shredded Mexican blend cheese
  • ¼ cup chopped fresh cilantro
  • Shredded lettuce, for garnish
  • Sliced avocados, for garnish
  • Chopped tomatoes, for garnish
  1. Heat the olive oil in a large skillet over medium high heat and sauté the onion until it starts to soften. Add meat, season with salt and pepper, and either cook or just reheat if using leftovers. Remove from the heat and stir int he sour cream and green chiles. Set aside.
  2. Heat a little of the grapeseed oil in a nonstick skillet over medium high heat and briefly cook the tortillas about 10 seconds per side, adding a little more oil as needed with each tortilla. Let the tortillas drain on paper towels while you work.
  3. Pour a small amount of the enchilada sauce in the bottom of a 9 x 13 casserole dish and layer tortillas over the bottom, overlapping slightly so there are no large gaps. Cover with half of the meat mixture and ⅓ of the cheese. Sprinkle with half of the cilantro.
  4. Layer another set of tortillas on top, spread the rest of the meat mixture over them, then ⅓ of the cheese and the rest of the cilantro.
  5. Place the remaining tortillas over the top and pour the enchilada sauce evenly over the tortillas. Spread the remaining cheese over the top, then cover with foil and bake at 375 degrees until hot and bubbly, about 45-60 minutes.
  6. Serve hot with lettuce, avocados and tomatoes.
I had skirt steak left that had been grilled to rare, so cut that into small pieces, but you can really use whatever beef you have on hand, either cooked or not. Ground beef will work equally well.


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