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Mexican Enchilada Casserole

Source of Recipe

Come Sit At My Table


Recipe Introduction

Mexican Enchilada Casserole with Homemade Enchilada Sauce-A Layered Version of Enchiladas -So Tasty! Preheat your oven to 350° Grease a 9” x 13“ baking dish

Recipe Link: https://www.youtube.com/watch?v=o28Xupi92LM&list=WL&index=6

List of Ingredients

MEAT INGREDIENTS:
1 1/2 pounds ground beef
1 chopped red pepper
1 chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon pepper
1 teaspoon salt
4 ounce can green chilies
15 ounce can black beans, drained & rinsed


ENCHILADA SAUCE INGREDIENTS:
3 Tablespoons melted butter
3 Tablespoons all-purpose flour
2 1/2 Tablespoons chili powder
1 Tablespoon paprika
3 cups chicken broth, divided
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
15 ounce can tomato sauce
1 teaspoon chicken bouillon
1 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon pepper

ADDITIONAL INGREDIENTS:
8 - 10 flour (or corn) tortillas
1 pound Colby Jack Cheese, shredded





Recipe

Brown the ground beef with the red peppers and onions. Drain any grease. Add the garlic powder, onion powder, pepper, and salt. Cook about one minute. Stir in the green chiles and black beans. Warm through. Set aside while you make the Enchilada Sauce.

ENCHILADA SAUCE

Melt the butter in a large skillet. Over medium-low heat, whisk in the all-purpose flour and cook for one to two minutes or until it has turned a golden brown color. Add the chili powder and paprika. Cook, stirring constantly, for one minute. (It will become “lumpy”). Whisk in half of the chicken broth. Continue cooking and whisking until the mixture becomes smooth and begins to thicken. Whisk in the garlic powder, onion powder, and cumin. Whisk in the remaining chicken broth and the tomato sauce. Cook until it just starts to thicken again. Whisk in the chicken bouillon, oregano, sugar, and pepper. Cook one to two minutes. Remove from the heat while you shred the cheese.

TO ASSEMBLE THE CASSEROLE:

Preheat your oven to 350°.

Grease a 9” x 13“ baking dish. Dip the tortillas, one at a time, in the enchilada sauce to coat completely and use them to line the bottom of your baking dish. On top of your tortillas, place about 1/3 of the meat mixture. Sprinkle with about 1/4 of the cheese. Repeat layers of coated tortillas, meat mixture, and cheese. Repeat layers, one more time. If you have enchilada sauce left, spoon a little over top of the cheese on the casserole. Top with the remaining cheese.

Bake uncovered for 20 - 30 minutes or just until the casserole is bubbling around the edges. Allow to sit for 10 - 15 minutes before cutting and serving.