Sunday Eats - Enchilada Casserole

After 2 years of the "fixer upper" bungalow 1930's red floor from Hell. . . .

my husband got in the new floor (including all new sub-floor) with the tiles I selected and the design that would work in our very odd shaped kitchen

And it matches the color in the stained glass window he replaced a big old ugly window in in the kitchen with

We've still got new cabinets and counters to install and painting (after some new check valves and sump pump in the basement) but this was a project I was glad to see done and doing it after long days at work, meant some long days for him.

So to thank him, I made a "from scratch dinner" which he appreciates because it
(1) saves money
(2) tastes better than anything packaged.

Enchilada Casserole.

This takes a little time to put together, but doesn't require any real culinary skill - it's pretty hard to mess it up.  Just measure your ingredients out ahead of time. The sauce is wonderful, garlicy and zesty but not too spicy HOT.

Yes, you can use taco seasoning and a can of tomatoes to make the meat mixture, but this is much tastier, cheaper and healthier and the enchilada sauce is 10 times better than anything out of a can. It also doesn't have all the sneaky sugar added to many seasoning mixes and sauces.

It's even better is you like enchiladas but don't want to have to mess with rolling them up individually?  Make them casserole style like lasagna.

Lay out 15 small or 12 medium flour tortillas and 3 cups of shredded cheese, open a can of corn.

Preheat oven to 350 F.

In a bowl mix:

2 Tablespoons flour
1 Tablespoon chili powder
1/2 teaspoon ground sage
1/2 teaspoon ground cumin
dash of garlic salt

In a pan on medium/high heat brown:

1 1/2 lbs ground beef and 1/2 large sweet onion (if using "veggie" meat substitute, cook the onions in a little olive oil until softened and golden, then add your protein source)

Stir in seasoning from the bowl and add one 15 ounce can of diced tomatoes with Italian seasoning 

Stir well, cover and let gently simmer 15 minutes.

Measure out 1/2 cup flour and set near stove

In a small bowl mix and set aside:
1 and 1/2 Tablespoons Chili Powder
1 1/2 Tablespoons cumin
1 teaspoon sage
dash of salt

Open a 15 ounce can of beef broth and
a 15 ounce can of tomato sauce (sauce NOT paste)

and set aside

In a sauce pan over medium/high heat melt 1/3 cup butter
Add 2 Tablespoons of chopped  jarred minced garlic and cook for 1 minute.

Lower heat to medium, add the 1/2 cup of  flour and whisk to form a "roux" (it will be creamy and paste like).

Gently add in beef broth, whisking constantly until mixture just comes to a gentle boil,  Lower heat to simmer and continue whisking for 2 minutes.

Remove from heat and add tomato sauce and the remaining little bowl of spices to complete your enchilada sauce.

In a 13 x 9 inch pan place a cup and a half of the enchilada sauce, Top with a 1/3 of the tortillas, cutting to fit, 1/2 of the meat mixture, 1/2 of the can of corn and 1/3 of the cheese.

Add  another layer of tortillas, the rest of the meat and corn and 1/3 of the cheese.

Top with remaining enchiladas, remaining enchilada sauce and remaining cheese.

Cover with foil and bake for 45 - 50 minutes.  Let stand 10 minutes and serve.

It was a hit with my husband!

Serves 8, and freezes really well for leftovers.