Mexican Enchilada Casserole with Homemade Enchilada Sauce-A Layered Version of Enchiladas -So Tasty!
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Published 2024-06-21
MEAT INGREDIENTS:
1 1/2 pounds ground beef
1 chopped red pepper
1 chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon pepper
1 teaspoon salt
4 ounce can green chilies
15 ounce can black beans, drained & rinsed
ENCHILADA SAUCE INGREDIENTS:
3 Tablespoons melted butter
3 Tablespoons all-purpose flour
2 1/2 Tablespoons chili powder
1 Tablespoon paprika
3 cups chicken broth, divided
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
15 ounce can tomato sauce
1 teaspoon chicken bouillon
1 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS:
8 - 10 flour (or corn) tortillas
1 pound Colby Jack Cheese, shredded
Brown the ground beef with the red peppers and onions. Drain any grease. Add the garlic powder, onion powder, pepper, and salt. Cook about one minute. Stir in the green chiles and black beans. Warm through. Set aside while you make the Enchilada Sauce.
ENCHILADA SAUCE
Melt the butter in a large skillet. Over medium-low heat, whisk in the all-purpose flour and cook for one to two minutes or until it has turned a golden brown color. Add the chili powder and paprika. Cook, stirring constantly, for one minute. (It will become “lumpy”). Whisk in half of the chicken broth. Continue cooking and whisking until the mixture becomes smooth and begins to thicken. Whisk in the garlic powder, onion powder, and cumin. Whisk in the remaining chicken broth and the tomato sauce. Cook until it just starts to thicken again. Whisk in the chicken bouillon, oregano, sugar, and pepper. Cook one to two minutes. Remove from the heat while you shred the cheese.
TO ASSEMBLE THE CASSEROLE:
Preheat your oven to 350°.
Grease a 9” x 13“ baking dish. Dip the tortillas, one at a time, in the enchilada sauce to coat completely and use them to line the bottom of your baking dish. On top of your tortillas, place about 1/3 of the meat mixture. Sprinkle with about 1/4 of the cheese. Repeat layers of coated tortillas, meat mixture, and cheese. Repeat layers, one more time. If you have enchilada sauce left, spoon a little over top of the cheese on the casserole. Top with the remaining cheese.
Bake uncovered for 20 - 30 minutes or just until the casserole is bubbling around the edges. Allow to sit for 10 - 15 minutes before cutting and serving. 
Link to our Guacamole recipe:
• Guacamole-Only 5 Ingredients and So M...
Link to our Queso recipe:
• The World’s Best White Queso Dip - Ea...
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
#enchilada #enchiladas #enchiladacasserole
All Comments (21)
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You guys should do a whole casserole series!! Nothing is more underrated than a good casserole!! This looks delicious!!
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Thank you for always putting the recipe below! So many times channels don't do that.
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I bet Tom was a fabulous teacher. He is so interesting he keeps my attention 😂
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Yum!! My Mom used to make enchilada's she would use green onions and black olives with corn tortillas. Occasionally she would use flour tortillas and as a kid, I like those better. I will have to try this. Being so close to Mexico, and my brother was married to a Hispanic woman with a very large family, we made tamales every Christmas, Enchiladas galore, and yes refried beans are made from pinto beans and lard, lots and lots of lard 😂, homemade tortillas, their Mom tried to show us kids how to make tortillas and she would laugh, when we would burn the tips of our fingers flipping the tortilla over. "That Gringo meha" she would say while laughing then she'd encourage me to try again. I miss those days, I am Sixty one now and that was oh so many years ago. But yes, your Enchilada casserole looks yummy!!! Thank you for sharing your gifts with us all, I would love to come eat at your table someday!! ❤
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My wife and I made this tonight. It was incredible, I can’t wait to eat leftovers. Thank you Tom and Malisa for amazing recipes and wholesome content.
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That left over sauce is great over scrambled eggs too!
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Yes! Pinto beans are great in Mexican dishes!!!❤
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Thank you so much for the great camera angles and teaching us every step. I always struggle or have doubt when doing a rue as the directions are always cook for a minute or two but never really shows how high heat or what to look for to decide it's done. I've said it before, but you are such a wonderful, patient, and detailed teacher. The perfect way to teach cooking. ❤ the last time i tried to figure out an Enchilada Sauce, there were multiple chiles involved. I said, "Not me, but i can do your version. Thank you again
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Oh my. An absolute favorite. Tom, you and Melissa share the very best recipes.❤
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I like how you don’t rush and explain everything -looks yummy😋
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Pinto beans would go well in this. Pinto beans are used to make refried beans. When I make beans and cornbread I freeze the leftover beans to make refried beans. A layer of refried beans would also be good in this casserole. I’ve been making enchilada casserole for years and years. I use a can of enchilada sauce, can of tomato sauce, can of Rotel, can of green chilis, ground beef, onions, fresh peppers of some sort (bell, jalapeño, Serrano) garlic, and cheese.
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I am making this for dinner tonight! I'm going to surprise my son! Thank you for all your recipes! I have made and my family loves them all!!😊
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We love all things Mexican 🌮🫔Yum 😊😊😊😊
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I have made this and it’s delicious. I used store bought enchilada sauce. I always rinse and drain my black beans. I’d try the pinto beans. Thank you for sharing another quick and easy dish. Have a blessed weekend. 🙏🏻🇺🇸🇺🇸
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I agree Tom, the Las Palmas is a good substitute for home made. I agree Melissa, sour cream by the spoonful. 😅 Corn tortillas are a healthier option and since you haven't rolled them the breakage is minimal. The only thing I would add is Cotija sprinkled on top after baking. Thanks for sharing.
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Hi from Southern California. I have a friend who is Mexican. She told me she used to spend an entire day making enchilada sauce from scratch for her son and then discovered it tasted just like Las Palmas.
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This casserole is identical to what my late mother prepared. She cooked her own Pinto Beans from Dry beans with traditional. Mexican Seasoning as they cooked and hydrated. There were always several 50 # sacks of Beans in the garage. She also added drained cans of canned whole corn and whole small black olives too. Sometimes stuffing the olives with cheese also. Lastly, inside the casserole were dolyps of sour cream scattered about. My late Aunt used to make Chili Beans to sell at a local charity flea mart every month. For several years. People would plan their weekends just to stop by for her beans. She used the Las Plamas Enchilada Sauce In them.. Another secret was that she used grass fed Beef raised on her ranch. Actually every year they held back a Bull calf from castration and raised it to yearling status. About 1000# of "bull hamburger". Then the entire meat was made into hamburger. Resulting in about 500 #. Every year !!! ALL of which went into the Chili Beans for 12 months of Flea Mart Chili Bean sales at 50 cents a bowl. Always sold every bit of them too !
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That looks soooo good!!! I cracked up when Melissa said you changed the skillet! I was thinking, oh no, that 75/25 meat is going to overflow on your stove. Great save!! ❤ Thanks as always for sharing your wonderful recipes. Have a great weekend!
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Your encouragements and " trust me: make us all feel confident we can cook, too. Your a very Good teacher! ! 😊
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I live in El Paso home of some of the BEST Mexican food. We use a lot of Las Palmas sauces here. Very authentic!
