Enchilada Casserole with Southwest Sour Cream- By Kitchen Kimberley
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Enchilada Casserole with Southwest Sour Cream- By Kitchen Kimberley


  • 4 c. cooked roast beef, shredded or diced
  • 1/4 c. finely diced yellow onion
  • 1 (10 oz.) can diced tomatoes with green chiles
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 (10 oz.) can mild red enchilada sauce
  • 12 corn tortillas
  • 2 c. shredded cheddar cheese
  • 2 c. shredded Pepper Jack cheese
  • 8 oz. sour cream
  • 1/2 c. prepared salsa verde
  • 1/2 c. finely chopped cilantro, divided use
  • 1 tbsp. freshly squeezed lime juice


  1. Preheat oven to 375 degrees. Lightly grease a 9 x 13‐inch baking dish; set aside.
  2. In a mixing bowl, combine the roast beef, onion, diced tomatoes with green chiles, and
  3. spices.
  4. Pour enchilada sauce into a shallow dish, such as a pie plate. Dip 6 tortillas (one at a
  5. time) into the enchilada sauce and place them into the prepared baking dish, covering
  6. the bottom evenly.
  7. Distribute half of the beef mixture evenly over the tortillas. Top with the cheddar
  8. cheese.
  9. Repeat layers, topping with the shredded Pepper Jack cheese.
  10. Cover and bake for 30 minutes; uncover and bake 5 minutes longer.
  11. While casserole is baking, prepare the Southwest Sour Cream by combining the sour
  12. cream and salsa verde in a mixing bowl. Add half (2 tbsp.) of the chopped cilantro and
  13. the lime juice; cover and refrigerate until ready to serve with casserole.
  14. Garnish casserole with remaining freshly chopped cilantro. Enjoy!