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Enchilada CasseroleWe 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.  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!

Budget Friendly Notes: You could make this using only 1/4 pound of ground beef or eliminate the beef entirely. Use less cheese if needed (this was very cheesy).  High quality, nutrient dense bone broth costs only pennies to make and is really wonderful in this dish. Use chicken or beef in this recipe (whatever you have on hand).

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