Are you looking for an enchilada recipe that is easier and faster to make?
This beef enchilada casserole no-roll recipe byRachel cooks with lovewill end your search!
Make your enchilada burst with flavors using chili powder, paprika, and corn tortillas!
Image by: Rachel cooks with love
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.
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.
After 30 seconds, remove from heat.
Step 2:
Enchilada sauce.Set your stove to medium heat.
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 dont want them to be crispy.
Then place it on a plate with a napkin.
Repeat with all the remaining tortillas.
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.
Cover with aluminum foil and put it inside the oven for 25 minutes.
After 25 minutes, see if its bubbly.
That means its ready!
Remove from the oven and wait for 10 minutes.
Serve your enchilada hot with sour cream on the side.
