which all are measured. I remembered times when mom didn't want to roll enchiladas so she'd just pop them into a casserole dish like a Mexican lasagna.
This recipe reminded me of that. It's just layering what you would normally roll. I made it low carb by using low carb tortillas and to thicken the sauce I let it just boil down. Losing my patience, I finally added cornstarch.
As I was eating this I kept thinking of all sorts of things to add to make this even better: corn, black beans, and olives. You can really make this very hearty.
If I made this again, and I probably will, I'll use corn tortillas. Flour tortillas just get too soggy for me and I am never a fan of them in enchiladas.
Enchilada Casserole
Recipe from MyRecipes.com
Serves 4
1 pound ground sirloin
1 c chopped onion
1 T butter
1 T minced garlic
1 1/2 T all-purpose flour
1 c lower-sodium beef broth
1 T taco seasoning mix
1 (8-ounce) can tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 c shredded Monterey Jack cheese with jalapeño peppers
Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
Preheat oven to 400°.
Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.
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