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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2-1/2 lbs boneless beef chuck cross rib pot roast, cut into 8 pieces
1 T vegetable oil
1/2 cup chopped onion
1 can (4 oz) chopped green chiles
2 jalapeno peppers, seeded and finely chopped
1 clove garlic, minced
1/2 cup single-strength beef broth
1-1/2 tsps chili powder
1/2 tsp ground cumin
1/8 tsp each of ground red pepper and salt
8 flour tortillas (6 or 7 inches)
1 jar (16 oz) taco sauce
1 cup (4 oz) shredded Cheddar cheese
Dairy sour cream or plain yogurt
Finely chopped green onion

Preheat oven to 375

Heat oil in Dutch oven over medium-high heat until hot. Cook onion, green chiles, jalapeno peppers and garlic in hot oil 2 minutes, stirring frequently. Add roast beef pieces and broth; sprinkle with chili powder, cumin, ground red pepper and salt. Reduce heat; cover and simmer 2-2-1/2 hours or until beef is tender.

Shred beef with two forks and mix well with pan juices. Divide beef mixture evenly among tortillas; roll up. Spread small amount of taco sauce ovenly over bottom of 11x7" baking dish. Place tortillas, seam-side down, in dish; top evenly with remaining taco sauce. Sprinkle evenly with cheese.

Bake 15 minutes or until hot. Garnish with sour cream and green onion.




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