Enchilada casserole
Serves 4
Easy
Prep:
Cook:
Think of this as a Mexican lasagne – it will feed a crowd and it's a weeknight dinner. Adapt it to your tastes by swapping the beef for ground chicken or pork
Skip to ingredients
Units:
For the enchilada sauce
- 3 tbsp vegetable oil
- 25g plain flour
- 3 tbsp chili powder(such as chipolte, pasilla or ancho)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tbsp chipotle peppers in adobo saucefinely chopped
- 2 tbsp tomato purée
- 3 tbsp apple cider vinegar
- 700ml chicken or vegetable stock
For the filling
- 1 tbsp vegetable oil
- 1 medium onionchopped
- 2 fresh jalapeñosseeded and chopped (or use canned chilis)
- 450g lean beef mince
- 400g tin black beansdrained and rinsed
To assemble
- 12 corn tortillas
- 250g shredded monterey jack or mature cheddar cheese
To serve
- pico de gallo
- sour cream
- chopped coriander
- sliced jalapeños
Method
step 1
To make the enchilada sauce, heat the oil in a large saucepan over a medium heat and cook the flour for about 1 min, stirring constantly. Add the chilli powder, onion powder, garlic powder, cumin and 1 tsp salt, and fry for 2 mins. Add the chipotle, tomato purée and vinegar, and stir for another 1-2 mins. Pour in the stock and whisk until everything is combined and there are no lumps. Bring to the boil, then turn down the heat and simmer for 5 mins, or until thickened. Remove from heat and leave to cool.
step 2
Preheat the oven to 180C/gas 4. To make the filling, heat the oil in a large frying pan over a medium heat and fry the onion and jalapeños for 5 mins until soft. Add the beef and turn the heat up to high. Season with 1 tsp salt and brown the mixture until it's cooked through. If the meat is lean, it won’t need to be drained, but if you’re using ground beef with a higher fat, drain off any excess. Add the black beans and 250ml of the enchilada sauce.
step 3
Assemble the recipe using a 13 x 9in baking dish. Pour 250ml of the sauce into the bottom of the dish. Dip 6 corn tortillas in the enchilada sauce, then arrange over the layer of sauce in the dish to cover. Spoon half the beef filling over the top and spread out to cover the tortillas. Sprinkle over half the cheese. Dip the remaining tortillas in the enchilada sauce and arrange over the cheese to cover. Top with the remaining beef filling, any remaining sauce and the rest of the cheese.
step 4
Bake for 25 mins until bubbling and golden. Serve with pico de gallo, sour cream, coriander and sliced jalapeños.
