How To Make A Red Enchilada Casserole

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

To a pan over medium-high heat, add in 1 pound of ground beef and break it up.

Season with oregano, black pepper, and garlic salt; mix well and allow to cook for 5 minutes or until halfway cooked through.

After 5 minutes, add in 1/4 cup of diced onion and 1/4 cup of chopped cilantro; mix well and allow beef to cook for 4 more minutes or until fully cooked through.

In the meantime, de-seed 12 guajillo chilies and 12 New Mexico chilies.

Add those into a large pot along with 6 chiles de árbol (seeds left in) and rinse them well.

Allow them to boil for 10 minutes or until they soften.

While those boil, lightly fry 16 corn tortillas for 30 seconds on each side.

After frying the tortillas, add the boiled chilies into a blender along with a small piece of onion, 3 garlic cloves, salt, and 1 cup of water from the boiled chilies; blend until nice and smooth.

Heat 1 tablespoon of oil over medium-high heat and strain in the sauce.

Add 1 cup of water into the blender to get any remaining sauce and strain that in as well.

Spread a spoonful of sauce on the bottom of a square baking dish.

Dip 4 corn tortillas into the sauce, scoop on some of the ground beef, and sprinkle on some fiesta blend cheese; repeat for two more layers.

Top the casserole with the remaining tortillas, sprinkle on more cheese, and top with the rest of the sauce.

Bake the casserole at 415°F for 10 minutes or until the cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens