Wednesday, June 28, 2017

Enchilada Casserole with Homemade Sauce

For the longest time, we bought spaghetti sauce from jars. Then I started obsessive label reading after reading Skinny Bitch. Sugar. In so many brands. And my husband hates sweet spaghetti sauce. So I started making my own. I had also never had enchilada sauce before, so I looked up how to make the homemade variety. It was love at first taste!

Enchiladas never appealed to me before. My interest was piqued when a blogger friend here in Portland made a meatball recipe with enchilada sauce. I wondered if I was missing out on something. Indeed, I had been.

My husband loved it. I could tell he wondered what the catch was. Why had I never made this before? I've cooked tortillas from scratch, he loves my guacamole, we've even made the most laborious tamales on occasion. He asked if enchiladas were fattening. Nope, I told him. The sauce is just a little oil or butter with some stock and seasonings. And flour for thickening. Then the rest is meat, cheese, and tortillas.

I make this casserole all the time now, and it has become a Rasico family favorite. Except for Sasha of course. I found the recipe for the sauce from Gimme Some Oven. Sometimes I cook gluten free or paleo, so you'll see the options in my recipes. 

These are the spices that make up all the flavor:

Sauce Ingredients:
  • 2 tbsp oil, butter, or ghee
  • 2 tbsp flour or tapioca starch
  • 4 tbsp chili powder (not cayenne)
  • 1/2 tsp garlic powder ( I probably use more actually)
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 2 cups of chicken stock
Casserole Ingredients:
  • 6 medium tortillas, we use corn
  • 2 cups of Mexican blend cheese 
  • 2 cups of sauce
  • 1 lb ground beef
  • Coconut or olive oil spray
  1. Preheat oven to 375 degrees.
  2. Make the sauce: heat oil, add flour, whisk, then add spices. Gradually add stock, whisking to remove lumps. Reduce heat and simmer 10 - 15 minutes or until thickened.
  3. Brown the ground beef, drain, then add to the sauce.
  4. Spray a small, rectangular pan with oil.
  5. Heat the tortillas until crisp.
  6. Layer the sauce, 2 tortillas, then meat, then cheese. Repeat.
  7. Bake for 20 minutes, until cheese has melted.
  8. Garnish with avocado and more cheese if desired.


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