"Cinco de Mayo has come to represent a celebration of the contributions that Mexican Americans and all Hispanics have made to America." ~Joe Baca
Enchiladas are one of my very favorite Mexican entrées. This casserole is similar to the stacked enchiladas found in New Mexican restaurants. It is a hearty dish that I would also liken to lasagna. It is very easy to prepare and assemble. I don't mind making the whole dish for just myself, because the squares freeze beautifully, and can be warmed and ready for dinner on a week night when I am feeling lazy or have no time to prepare a meal. It is also a great dish to take to a potluck or have on a buffet table.
Enchilada Casserole with Beef or Chicken
1.75 lbs of high quality ground beef (can substitute chicken thigh meat cut into strips)
1 large white or yellow onion, diced
1 4-oz can diced green chiles
2 2.25-oz cans of sliced black olives
1 28-oz can medium red chile sauce (enchilada sauce)
14 corn tortillas (sprouted corn tortillas are the most healthy)
shredded cheddar or jack cheese (or a mix of the two~ about 6-ozs total)
1 Tbsp Italian dried herb mix
2 pinches ground Arbol chiles
sea salt and fresh ground black pepper, to taste
extra virgin coconut oil for frying (why coconut oil?)
13x9x3-inch casserole dish
1. Preheat oven to 350°F.
2. Heat a large saute pan and add the ground beef when hot. When the meat is about half way cooked add the diced onion, the Italian herbs, arbol chiles, sea salt and pepper. Cook until the beef is brown and onion is translucent. Drain off any excess fat. Add olives and green chiles to the pan. Stir together and turn off the heat. Taste to check for seasoning.
3. Rub the casserole dish with a small amount of coconut oil. Pour the red chile sauce in a small bowl. Pour about a 1/2 cup of the sauce on the bottom of the casserole dish.
4. Heat a small skillet and melt few tablespoons of the coconut oil in it. Bring the oil up to frying temp.
5. Fry the corn tortillas one at a time, until slightly crisp and browned, but not hard. Allow oil to drip off the tortilla and then place in the red chile sauce.
6. Remove tortillas from the sauce and lay in the bottom of the casserole. About five tortillas. One tortilla at each corner, and a tortilla torn in half and laid down the middle.
7. Sprinkle half the ground beef over the top of the tortillas.
8. Sprinkle on a shallow layer of shredded cheese.
9. Repeat with a layer of tortillas dipped in chile sauce.
10. Repeat with the final layer of meat.
11. The final layer is another round of tortillas. Pour the remaining red chile sauce over the top of the casserole. Sprinkle the top with cheese.
12. Bake at 350°F for 35 to 40 minutes, until heated through and the cheese is melted and bubbling. Allow to sit for five minutes before cutting into squares. Makes six large portions.
You might enjoy these recipes, too:
Margaritas For A Crowd
Shredded Beef Tostados and Tacos
Sopa de Albondigas
Fideo Calabicitas Style
Easy Mexican Style Beans
Mexican Style Rice
Mexican Crème Fraîche