Beef Enchilada Casserole
This Beef Enchilada Casserole is quick and easy to put together, and there is no mess rolling the tortillas. I love enchiladas, so this recipe is an all-time favourite dish of mine. I hope you like it, too!
Ingredients
- 12 ounce green salsa jarred
- ½ cup beef broth homemade preferred
- 2 cups roast beef cooked ; shredded or chopped
- ½ large onion diced
- 1 cup monterey jack cheese shredded
- 12 medium corn tortillas (6-inch / 15cm) ; cut in halves
- Smoked paprika
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced).
- Mix green salsa and beef broth in a small bowl. Place a large spoonful of the salsa mixture in a 9x9 inch (23x23cm) or 11x7 inch (28x18cm) baking dish to lightly cover the bottom.
- Place 3 cut tortillas around the edge with the cut side next to the edge of the dish. Place one whole tortilla in the centre.
- Place 1/2 of beef and 1/2 of onions on top of the tortilla layer.
- Place 1/3 of the salsa mixture evenly over beef and onions. Repeat layers.
- Place remaining 3 cuts and 1 whole tortilla on top. Spoon salsa evenly over top and top with cheese. Sprinkle with smoked paprika.
- Place in the oven and bake for 35 to 40 minutes, or until the cheese is melted and bubbly and the edges are golden brown. The internal temperature should reach 165°F / 74°C.
- Let the casserole rest for 10 minutes before slicing. Serve with a crisp green salad, sour cream, and sliced avocado.
Nutrition
Calories: 311kcalCarbohydrates: 28gProtein: 25gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 1768mgPotassium: 506mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 39mgCalcium: 406mgIron: 2mg
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