Instructions
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Preheat oven to 350 °F.
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In a skillet, brown the ground beef. Drain excess fat, then stir in garlic powder, onion powder, pepper, salt and canned green chilies. Set aside.
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Make the enchilada sauce: melt butter in a saucepan, whisk in flour and cook briefly. Add chili powder, paprika, garlic powder, onion powder, cumin, tomato paste, chicken bouillon, oregano, sugar and pepper. Gradually whisk in chicken broth until smooth. Simmer until slightly thickened, then taste and adjust seasoning.
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Heat vegetable oil in a large skillet over medium heat. Quickly fry each corn tortilla until just softened, then drain on paper towels.
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In a greased casserole dish, spread a thin layer of sauce, then a layer of tortillas, followed by the seasoned beef, more sauce, and a sprinkle of grated cheese. Repeat layers, finishing with cheese on top.
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Bake uncovered for about 25 minutes, or until the casserole is bubbly and the cheese is golden. Remove when bubbly.
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Let rest a few minutes, then top with chopped onions and a dollop of sour cream. Serve with refried beans, Mexican rice or a simple salad.
Video
“BEEF ENCHILADA CASSEROLE how to make / with homemade ENCHILADA SAUCE ❤” by Rachel's Step by Step, watch on YouTube.
About this recipe
This casserole layers seasoned ground beef, homemade enchilada sauce and corn tortillas for a Mexican‑inspired comfort dish. The sauce is built from butter, flour, chilies, broth and spices, creating a rich, slightly thickened gravy that coats the meat and tortillas. A generous amount of grated Colby‑Jack melts on top, giving a golden, bubbly finish when baked.
Serve the casserole with refried beans, Mexican rice, a simple salad, avocado slices and a dollop of sour cream for a complete meal that can be prepared ahead and reheated.
