We enjoyed a delicious Enchilada Casserole last night. I think one of the things that made it so good was the Enchilada Sauce. I found a recipe last week to make the sauce out of chicken stock. I love any way to be able to add a good broth to a meal and this really did it. I wish that I had a picture of this wonderful dish to share with you but it was gone before I could get one. The method is fairly easy but does have a few steps.
Tortillas: I used corn tortillas for this that I made out of Masa. You could use flour tortillas (sourdough or soaked or not). Or you could make your own Corn Tortillas (which I hope to do in the near future) or buy a good quality corn or flour tortilla.
Filling: I browned 1/2 pound of ground beef then added about 3 cups of cooked kidney beans. Seasoned liberally with chili powder, cumin, salt, black pepper and a dash of cayenne pepper.
Enchilada Sauce: I made Rockin Robin’s Raving Enchilada Sauce as a guide. I used homemade chicken broth, whole wheat flour (sprouted would be better) and coconut oil in place of the like ingredients recommended in the recipe.
Cheese: About 3+ cups shredded Cheddar
Put it Together
I used a 9×13 pan. Put about 1/3 cup of sauce in the bottom, put a layer of tortillas on, 1/2 of the ground beef/bean mixture, about 1/3 of the cheese.
Second layer- tortillas, 1/2 cup or so of sauce, rest of beef/bean mixture, cheese
Finished it off with the rest of the tortillas, sauce and cheese.
Cover the pan and put it in a 350 degree oven for about 30 minutes. Then remove the cover for and cook an additional 10 minutes. I added a little more cheese for the final cooking.
We enjoyed it topped with sour cream and Cortido.
This was definitely a winner!