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:
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
6 medium tortillas, we use corn
2 cups of Mexican blend cheese
2 cups of sauce
1 lb ground beef
Coconut or olive oil spray
- 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.