Delicious Enchilada Casserole for a Crowd
Enchilada casserole
Enchilada casserole
Ingredients
- 3 tablespoons of cooking oil
- 3 tablespoons of plain flour
- 3 tablespoons of chili seasoning (like chipotle, pasilla, or ancho)
- 1 teaspoon of dehydrated onion
- 1 teaspoon of dehydrated garlic
- 1 teaspoon of ground cumin seeds
- 2 tablespoons of finely diced chipotle peppers in adobo sauce
- 2 tablespoons of concentrated tomato paste
- 3 tablespoons of apple cider vinegar
- 3 cups/24 fluid ounces of chicken or vegetable broth
- 1 tablespoon of cooking oil
- 1 medium onion, diced
- 2 fresh jalapeños, seeded and diced (or substitute with canned chilis)
- 1 pound/16 ounces of lean ground beef
- 14-ounce can of black beans, drained and rinsed
- 12 corn tortillas
- 2-3 cups of shredded Monterey Jack or sharp cheddar cheese
- pico de gallo
- sour cream
- chopped fresh cilantro
- sliced jalapeños
Instructions
Step 1
To start making your enchilada sauce, pour a couple of tablespoons of oil into a large saucepan and place it over medium heat. Once the oil is shimmering, add in the flour and stir it continuously for about a minute, until it turns a light golden color. This helps to create a nice base for your sauce. Next, sprinkle in the chili powder, onion powder, garlic powder, cumin, and a teaspoon of salt. Keep stirring for another two minutes; you want to let those spices bloom and fill your kitchen with a wonderful aroma. After that, add the chipotle, tomato paste, and vinegar to the pan, mixing everything together thoroughly for an additional one to two minutes. Now, slowly pour in the stock while whisking to ensure there are no lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about five minutes, or until you notice it thickening slightly. Once it reaches that perfect consistency, remove it from the heat and set it aside to cool. You’re already on your way to a delicious enchilada casserole!
Step 2
To start making the filling for your enchilada casserole, heat a couple of tablespoons of oil in a large frying pan over medium heat. Once the oil is shimmering, toss in the diced onion and jalapeños, cooking them for about 5 minutes. You want them to soften and become fragrant, so keep an eye on them. Next, increase the heat to high, and add the ground beef to the pan. Season it with 1 teaspoon of salt, breaking it up with a wooden spoon as it cooks. Stir it occasionally until the meat is browned and no longer pink, which should take about 5-7 minutes. If you’re using lean beef, you can skip the draining step, but if you’ve got a fattier mix, drain off any excess grease before moving on. Now, stir in the black beans and pour in 1 cup of enchilada sauce, mixing everything together until well combined.
Step 3
To start assembling your enchilada casserole, grab a 13 x 9-inch baking dish and pour 1 cup of the enchilada sauce into the bottom, spreading it evenly to create a flavorful base. Next, take 6 corn tortillas and dip each one gently in the remaining enchilada sauce, making sure they're coated but not overly soggy. Arrange the tortillas in a single layer over the sauce, covering the bottom of the dish completely. Now it’s time for the delicious beef filling! Spoon half of the filling mixture over the tortillas, spreading it out evenly so every bite will be tasty. To finish off this layer, sprinkle half of your cheese over the beef, allowing it to melt beautifully as it bakes. Repeat the process with the remaining tortillas, dipping them in the sauce again before layering them on top of the cheese. Finally, add the rest of the beef filling, drizzle on any leftover enchilada sauce, and top everything off with the remaining cheese. This will create a glorious, cheesy topping that will melt into perfection. Just wait until you see that golden crust bubbling up around the edges!
Step 4
Once your casserole is assembled, preheat your oven to 350°F (175°C). This is a crucial step to ensure your dish cooks evenly and develops that delicious golden crust. Place the casserole in the oven and let it bake for about 25 minutes. Keep an eye on it as it cooks; you’ll know it’s ready when the edges start to bubble and the top turns a beautiful golden brown. The aroma will fill your kitchen, making it hard to resist! When it’s done, carefully remove it from the oven and let it rest for a few minutes. This will help everything settle before you dive in. Serve your enchilada casserole with fresh pico de gallo, a dollop of sour cream, and some cilantro and sliced jalapeños for that extra pop of flavor! Enjoy every bite of this comforting dish.
Nutrition Information
My Tip
To enhance the flavor of your enchilada casserole, let the enchilada sauce cool completely before using it to soak the tortillas. This helps the tortillas absorb the sauce without becoming too soggy, ensuring they hold their shape and add a delightful texture to the dish.
Leftovers
To keep your enchilada casserole fresh, store leftovers in a glass or ceramic container with a tight-fitting lid in the fridge for up to 4 days. When you're ready to enjoy it again, reheat in the oven at 350°F for about 20 minutes, covering it with foil to maintain moisture while keeping that delicious cheesy top intact!
Make It Your Own
For a delightful twist, swap the vegetable oil for avocado oil and use masa harina instead of all-purpose flour to give your enchilada casserole a richer corn flavor and a gluten-free option. Enjoy that extra depth in every bite!