As a food blogger and total food geek in general, I have recipe ideas floating through my head pretty much 24/7. Of course, not all of my ideas come to fruition and sometimes an idea that sounded good in my head turns out to only be so-so. But somtimes I follow through on an idea and I knock it out of the park. This enchilada casserole, my friends, is one of those ideas!
It started out with me rummaging through my pantry and the freezer because I really didn’t want to go to the grocery store. I found beans, ground beef, tomato sauce AND a can of chipotles in adobo. Finding the chipotles is when the angels sang and I knew what to do. I did end up having to go the grocery store, but my list was short and the end result was well worth the trip out of the house.
This casserole was really simple to put together, the sauce doesn’t even need to be cooked, just mix some tasty ingredients together. Then brown some ground beef along with onions and garlic on the stove top and you are ready to assemble and bake. You could even assemble this earlier in the day and then bake it when you’re ready.
What comes out of the oven is nothing short of AMAZING! It’s spicy, without making your mouth feel on fire (of course, if you like your mouth on fire, just add more chipotles and adobo sauce) and it’s super cheesy and…..well…..it tastes just like enchiladas. Top it off with guacamole, salsa and whatever else you like and it’s absolute perfection on a plate!
- 2 (15 oz) cans tomato sauce
- 1 chipotle pepper from a can of chipotle in adobo, minced
- 2 tsp adobo sauce (from the same can)
- 1 tsp chili powder
- 1 tsp cumin
- 3/4 tsp salt, divided
- 3/4 tsp pepper, divided
- 1/4 cup plus 2 tbsp fresh cilantro, minced
- 2 tsp olive oil
- 1 lb ground beef (I like to use 90% lean)
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1 (15 oz) can red beans, drained and rinsed
- 1 1/2 cups pepper jack cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
- 9 (8″) flour tortillas
- salsa, sour cream, green onion and guacamole for serving
Preheat oven to 350 degrees.
In a mixing bowl, combine, tomato sauce, chipotle pepper, adobo sauce, chili powder, cumin, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup cilantro, stirring until well combined, set aside.
Heat olive oil in a skillet over medium high heat. Add ground beef and cook until no longer pink.
Once the beef is broken up and starting to brown, add onion, garlic, 1/4 tsp salt, 1/4 tsp pepper and oregano. Saute, stirring frequently.
To assemble casserole, spread 1/2 cup tomato sauce in the bottom of a 9×13 baking dish. Top with three tortillas, cutting one in half to fill in the pan, if necessary.
Spread 1/2 of meat mixture over tortillas, top with 1 cup of tomato sauce and then 1/2 cup of the cheddar and 1/2 cup of the pepper jack.
Layer on three more tortillas, the remaining meat mixture and the beans. Spread another 1 cup of the tomato sauce and another 1/2 cup each of the cheeses.
Layer on final three tortillas, remaining sauce and remaining cheeses.
Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and casserole is bubbly.
Remove from oven, cover with foil and let sit for 10 minutes before serving.
Serve with desired toppings.
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