Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Lightly grease a 2-quart rectangular baking dish; set aside. Preheat oven to 350ºF. Cook beef and onion in a large skillet until meat is brown and onion is tender. Drain fat; discard. Stir in chili powder and cumin. Stir pinto beans and undrained chiles into meat mixture; set aside.
Stir together sour cream, flour and garlic powder in a small bowl until combined; set aside.
Arrange half of the tortillas to cover the bottom of the prepared baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture and half of the enchilada sauce. Repeat layers.
Cover with foil. Bake for 30 minutes or until heated through. Remove foil; sprinkle casserole with cheese and bake 5 minutes more or until cheese melts.