Vegetarian Gluten Free Red Chile Beef Enchilada Casserole
Total time1 hr 15 min
Prep time25 min
Cook time45 min
4.5(6)
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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