Gluten Free Red Chile Beef Enchilada Casserole
Enchiladas in casserole form are the ultimate weeknight comfort food — all the bold, saucy flavor you love with way less fuss than rolling individual tortillas. The real star here is the from-scratch red chile sauce, built on ancho chile powder, smoked paprika, cumin, and oregano bloomed in olive oil before crushed tomatoes and chicken broth are stirred in and simmered down into something deeply rich and complex. Corn tortillas do the heavy lifting as the gluten-free layer, stacking up beautifully between seasoned ground beef and generous handfuls of melted Mexican cheese blend. One thing that makes this approach so satisfying is that nothing feels like a compromise — the corn tortillas soak up that sauce and become tender and almost silky as the casserole bakes. Layering everything in a 9x13 dish means every serving gets an even ratio of tortilla, beef, sauce, and cheese, which is honestly the hardest part to nail with traditional enchiladas. A short rest after it comes out of the oven lets everything set so you get clean, satisfying portions rather than a saucy slide. Finish with a dollop of sour cream and some fresh cilantro, and you've got a dish that serves six and tastes like it took all day.
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Learn more →Ingredients
6 servings
For the red chile sauce
- 3 tbsp olive oil, divided
- ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp ancho chile powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 can (14.5 oz) crushed tomatoes
- 1 ½ cups chicken broth
- ½ tsp salt
For the beef filling
- 1 ½ lb ground beef (80/20)
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the casserole
- 18 corn tortillas (6-inch)
- 2 ½ cups shredded mexican cheese blend, divided
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
- 2
Heat 2 tbsp of the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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