How to make Enchilada Casserole - Easy Mexican Lasagna- The Wolfe Pit

Brown 8020 ground chuck in a hot cast iron pan.

Add diced bell pepper, onion, and garlic; cook for about 5 minutes or until the vegetables are soft.

Add tomato sauce and mix well.

Add water, chili powder, oregano, cumin, black pepper, granulated onion, and granulated garlic; mix in well and add salt.

Let this simmer on low with the lid off for about 45 minutes to an hour until it slightly reduces.

Remove from heat and let it cool after simmering for about an hour.

In a 9x13 casserole dish, layer about 2 cups of the sauce.

Add a layer of six corn tortillas.

Add another layer of enchilada sauce.

Add a generous layer of Mexican blend cheese.

Continue layering until you reach the top, finishing with an extra generous topping of cheese spread out evenly.

Cover with foil and put into a 350°F oven for 1 hour.

After 1 hour, remove the foil and let the top brown under the broiler for about 3 to 4 minutes.

Let the enchilada casserole rest for 15 to 20 minutes before cutting into it.

Equipment Needed

Spice Level: