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Tex-Mex Enchilada Casserole with Beef, Chicken, and Veggie Fillings
A hearty, crowd‑pleasing Tex‑Mex style enchilada casserole featuring three filling options (braised beef, poached chicken, and sautéed vegetables) and two sauces (rich red enchilada sauce and bright salsa verde). Toasted corn tortillas are rolled, layered with sauce and cheese, then baked until bubbly. Make the sauces and fillings ahead for a stress‑free dinner.
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Cost Breakdown
Critical Success Points
- • Seasoning and resting the beef cubes
- • Braising beef at low temperature for tenderness
- • Toasting dried chilies without burning
- • Creating a smooth roux and incorporating stock
- • Poaching chicken to the correct internal temperature
- • Char‑roasting vegetables for salsa verde
- • Flaming tortillas just enough to become pliable
- • Cover‑then‑uncover bake to achieve bubbly sauce and browned cheese
Safety Warnings
- • Handle hot oil and roux carefully to avoid burns.
- • Use oven mitts when removing hot pans and foil.
- • When flaming tortillas, keep face and hands away from open flame.
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