Easy Beef Enchilada Casserole Recipe

Are you looking for an enchilada recipe that is easier and faster to make? This beef enchilada casserole no-roll recipe by Rachel cooks with love will end your search! Make your enchilada burst with flavors using chili powder, paprika, and corn tortillas! After you taste this amazing recipe, you will never go back to canned sauces. Learn how to make this personal dish from Rachel by watching her step-by-step instruction video below.

Ingredients:

For the meat:

• 1 Lb 80/20 ground beef (drained)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• t tsp pepper
• 1 tsp salt
• 2 tbsp canned green chilies (optional)

For the enchilada sauce:

• 3 tbsp melted unsalted butter (add more if needed)
• 2 1/2 tbsp chili powder
• 1 tbsp paprika
• 3 cups chicken broth (preferably low sodium)
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 2 tsp tomato paste
• 1 tsp chicken bouillon (add more if needed)
• 1 tsp oregano
• 1/2 tsp sugar
• 1/2 tsp pepper (depends on your preference)

For the tortillas:

• 3/4 cups vegetable oil
• 12 corn tortillas (depends on the size of your casserole)

Additional ingredients:

• 3 cups freshly grated Colby cheese
• chopped onions (optional)
• sour cream (optional)

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Directions:

Step 1:

Meat. Set your stove to medium heat. Put the ground beef and stir until it turns brown. Remove the grease from the ground beef. Put the garlic powder, onion powder, pepper, salt, and green chilies. Stir all together. After 30 seconds, remove from heat.

Step 2:

Enchilada sauce. Set your stove to medium heat. (Remember to continuously stir the sauce as you combine the ingredients one at a time) Put the melted butter and flour into the pan. Stir until golden brown. Add chili powder and paprika. Pour one cup of chicken broth and whisk slowly.  Add garlic powder and onion powder. Pour the second cup of broth. Combine cumin, tomato paste, oregano, sugar, and pepper with the sauce. Lower the heat to below medium and pour the last cup of broth. Stir and remove from heat.

Note: taste the sauce and adjust seasoning if needed.

Step 3:

Tortillas. Heat the vegetable oil in a pan and set the heat to medium-high. Put one tortilla at a time for only a few seconds as you don’t want them to be crispy. Then place it on a plate with a napkin. Repeat with all the remaining tortillas.

Step 4:

Preheat the oven to 375 degrees F. Smear some sauce on the bottom of your baking dish. Pass the tortillas to the saucepan and place them in the casserole until the surface is fully covered. Put some of your meat on the top of the tortillas, then sprinkle Colby cheese and onions. Repeat the process for the middle and top layers. You can add all the remaining sauce, cheese, and ground beef to the top layer. Cover with aluminum foil and put it inside the oven for 25 minutes. After 25 minutes, check if it’s bubbly. That means it’s ready! Remove from the oven and wait for 10 minutes.

Serve your enchilada hot with sour cream on the side.

Beef Enchilada Casserole No-Roll Recipe