BEEF ENCHILADA CASSEROLE how to make / with homemade ENCHILADA SAUCE ❤

Ingredients

• 1 lb Ground Beef (80/20 ratio for juiciness)
• 0.5 tsp Garlic Powder (For seasoning the meat)
• 0.5 tsp Onion Powder (For seasoning the meat)
• 0.25 tsp Black Pepper (Freshly ground, optional amount)
• 0.5 tsp Salt (Use sparingly because broth adds salt)
• 1 can Green Chilies (Diced, drained; optional for heat)
• 3 tbsp Unsalted Butter (Melted for roux)
• 3 tbsp All-Purpose Flour (For roux; creates thick sauce)
• 2 tbsp Chili Powder (Adds classic enchilada flavor)
• 1 tbsp Paprika (Smoked or sweet, to taste)
• 3 cup Chicken Broth (Low‑sodium preferred)
• 1 tsp Cumin (Ground, essential for authentic flavor)
• 2 tbsp Tomato Paste (Concentrated tomato flavor)
• 1 piece Chicken Bouillon Cube (Adds depth; dissolve in sauce)
• 1 tsp Dried Oregano (Mexican oregano preferred)
• 1 tsp Sugar (Balances acidity)
• 2 cup Kobe Jack Cheese (Freshly grated; can substitute with Monterey Jack or cheddar)
• 0.5 cup Onion (Finely chopped)
• 12 pieces Corn Tortillas (6‑inch size; 2‑layer casserole)
• 0.25 cup Lettuce (Shredded, for garnish)
• 0.25 cup Tomato (Diced, for garnish)
• 0.25 cup Sour Cream (Optional, for serving)

Instructions

1. Brown the Ground Beef

   Heat a large skillet over medium heat, add the 1 lb ground beef and break it up with a spatula. Cook, stirring occasionally, until the meat loses its pink color, about 8 minutes.

   Time: PT8M

2. Drain Excess Grease

   Tilt the skillet and carefully pour off the rendered fat, leaving a thin layer of oil for flavor.

   Time: PT2M

3. Season the Meat

   Stir in 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp black pepper, 0.5 tsp salt, and the drained green chilies. Mix well and cook another 2 minutes.

   Time: PT2M

4. Set Meat Aside

   Transfer the seasoned meat to a bowl and set aside while you make the sauce.

   Time: PT1M

5. Make the Roux

   In a saucepan over medium heat, melt 3 tbsp butter, then whisk in 3 tbsp flour. Cook, stirring constantly, until the mixture turns a light golden brown, about 3 minutes.

   Time: PT3M

6. Toast Spices

   Add 2 tbsp chili powder and 1 tbsp paprika to the roux. Stir continuously for 2 minutes until fragrant, being careful not to burn.

   Time: PT2M

7. Incorporate Chicken Broth

   Gradually whisk in 3 cups chicken broth, adding a little at a time and allowing each addition to fully combine before the next. This will create a smooth sauce.

   Time: PT5M

8. Add Remaining Flavorings

   Stir in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 2 tbsp tomato paste, 1 chicken bouillon cube (crumbled), 1 tsp dried oregano, 1 tsp sugar, and 0.25 tsp black pepper. Whisk until everything is fully dissolved and the sauce thickens, about 5 minutes.

   Time: PT5M

9. Simmer the Sauce

   Reduce heat to low and let the sauce simmer gently for 5 minutes, stirring occasionally, until it reaches a coating consistency.

   Time: PT5M

10. Warm the Corn Tortillas

    Heat the same skillet over medium heat. Quickly fry each corn tortilla for 2–3 seconds per side, just until pliable. Transfer to a plate lined with paper towels to absorb excess oil.

    Time: PT3M

11. Assemble the Casserole

    Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Lay 3–4 tortillas, overlapping slightly, and brush each with sauce. Spoon half of the seasoned meat over the tortillas, sprinkle ½ cup shredded Kobe Jack cheese and ¼ cup chopped onion. Repeat with another layer of tortillas, sauce, meat, cheese, and onion. Finish with a final layer of tortillas, the remaining sauce, and the remaining cheese on top.

    Time: PT10M

12. Bake

    Cover the dish loosely with aluminum foil and bake in a pre‑heated oven at 375°F for 10 minutes, or until the cheese is melted and bubbly.

    Time: PT10M

    Temperature: 375°F

13. Rest and Garnish

    Remove the casserole from the oven, let it rest for 5 minutes. Garnish with shredded lettuce, diced tomato, and a dollop of sour cream if desired.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

22 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g