Sour Cream Enchilada's - for leftover roast beef

3 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 354.4
  • Total Fat: 19.5 g
  • Cholesterol: 50.8 mg
  • Sodium: 946.6 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 27.2 g

View full nutritional breakdown of Sour Cream Enchilada's - for leftover roast beef calories by ingredient

Number of Servings: 10


    2 cups Lucerne Mexican Shredded Cheese Blend
    12 - 16 oz Shredded Roast Beef
    1 10oz can green enchilada sauce
    1 pint lowfat sour cream
    1/2 cup mild salsa
    1 10.75 oz can cream of chicken soup
    8 six inch flour tortillas


Shred leftover roast beef. Add shredded beef and 1/2 cup of salsa to sauce pan. Mix well & heat. Mix the pint of sour cream, can of soup and green chili's in a bowl and set aside. Lay out flour tortillas. Add 1.5 oz os seasoned shredded beef, diced onion and a little under .25 cup shredded cheese to each tortilla. Roll up and place in cassarole dish. Cover with sour cream mixture. Pour can of green enchilada sauce over top and top with remaining shredded cheese. Bake at 375 degrees for 25 minutes.

Serving Size: makes

Member Ratings For This Recipe

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    I think enchiladas with the leftover beef roast sounds great! - 8/3/19

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    I doubled the recipe (big famly) and thought there was way too much sour cream. I used a medium salsa which helped to give it a little kick. I developed my taste for Mexican food in New Mexico so next time i will cut back on the sour cream and add some delcisous Hatch green chile - 1/24/14