Enchilada Casserole

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Enchiladas never appealed to me before. My interest was piqued when a blogger friend in Portland made a meatball recipe with enchilada sauce. I wondered if I was missing out on something. Indeed, I had been.

My husband loved it. I could tell he wondered what the catch was. Why had I never made this before? I’ve cooked tortillas from scratch, he loves my guacamole, we’ve even made the most laborious tamales on occasion. He asked if enchiladas were fattening. Nope, I told him. The sauce is just a little oil or butter with some stock and seasonings. And flour for thickening. Then the rest is meat, cheese, and tortillas.

I make this casserole all the time now, and it has become a Rasico family favorite. Except for Sasha of course. I found the recipe for the sauce from Gimme Some Oven. Sometimes I cook gluten free or paleo, so you’ll see the options in my recipes. 

These are the spices that make up all the flavor:

INGredients

  • For the Sauce:
    2 tbsp oil, butter, or ghee
    2 tbsp flour or tapioca starch
    4 tbsp chili powder (not cayenne)
    1/2 tsp garlic powder ( I probably use more actually)
    1/2 tsp salt
    1/4 tsp ground cumin
    1/4 tsp dried oregano
    2 cups of chicken stock

  • Casserole Ingredients:
    6 medium tortillas, we use corn
    2 cups of Mexican blend cheeseĀ 
    2 cups of sauce
    1 lb ground beef
    Coconut or olive oil spray

Directions

  • Preheat oven to 375 degrees.
    Make the sauce: heat oil, add flour, whisk, then add spices. Gradually add stock, whisking to remove lumps. Reduce heat and simmer 10 – 15 minutes or until thickened.
    Brown the ground beef, drain, then add to the sauce.
    Spray a small, rectangular pan with oil.
    Heat the tortillas until crisp.
    Layer the sauce, 2 tortillas, then meat, then cheese. Repeat.
    Bake for 20 minutes, until cheese has melted.
    Garnish with avocado and more cheese if desired.

 

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