Description
Discover a delicious and easy-to-make Ground Beef Enchilada Casserole recipe that is sure to become a family favorite. Learn how to make it today!
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 small yellow onion, diced
- 1/2 teaspoon (2.5 g) salt
- 1 1/2 teaspoons (7.5 g) cumin
- 2 teaspoons (10 g) chili powder
- 1 tablespoon (8 g) all purpose flour
- 15 ounces (425 g) tomato sauce
- 1 cup (240 ml) chicken stock
- 2 cloves garlic, minced
- 1 pound (450 g) ground chicken
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1.25 g) black pepper
- 1 small yellow onion, diced
- 5 ounces (128 g) diced green chiles
- 15 ounces (425 g) chickpeas, drained and rinsed
- 12 corn tortillas (6 inches)
- 3 cups (345 g) shredded colby jack cheese
Instructions
- Set your oven to 350 degrees Fahrenheit and lightly coat a 9×13 inch baking dish with cooking spray, then place it aside.
- In a large pan, heat a tablespoon of oil over medium heat to prepare the enchilada sauce. Add in one diced onion and season with half a teaspoon of salt. Cook until the onion becomes clear, which should take roughly 5 minutes.
- Meanwhile, in another pan, brown the ground chicken to create the enchilada filling, breaking it up as it cooks and seasoning it with salt and pepper. Once crumbled, add the second diced onion and cook until the chicken is fully done, about 5 minutes more.
- Sprinkle the onion for the sauce with chili powder and cumin, and let it cook for about 30 seconds. Mix in one tablespoon of flour, then slowly pour in the chicken stock while whisking. Stir in the tomato sauce and minced garlic, bringing the mixture to a simmer and letting it cook, stirring every so often, for 5 minutes.
- After the chicken is cooked, take it off the heat, remove any excess fat, and mix in the green chiles and chickpeas.
- Optionally, blend the enchilada sauce to smooth it out, then pour half a cup into the bottom of the baking dish. Add half a cup of the sauce to the chicken mixture.
- Coat 6 tortillas in the remaining sauce and place them to cover the bottom of the casserole dish.
- Separate the chicken mixture into two portions, spreading one half over the tortillas in the dish. Sprinkle with one cup of cheese.
- Coat the remaining 6 tortillas in sauce, layer them on top of the chicken mixture, and finish by adding the remaining chicken mixture and two cups of colby jack cheese.
- Bake without a cover for 20 minutes or until the cheese is melted and bubbling.
Notes
- For a spicier flavor, increase the amount of chili powder or opt for a spicier variety in the enchilada sauce.
- Enhance the dish’s taste by adding a hint of smoked paprika or a sprinkle of oregano to the chicken filling.
- Try using whole wheat or corn tortillas instead of white ones for a healthier alternative.
