This is a modern version of enchiladas, BEEF ENCHILADA CASSEROLE is a meal in itself, I serve it with the traditional refried beans and mexican rice or with a simple salad and avocado, and you can't forget the sour cream...the key ingredient for enchiladas is the rich flavor of the chili powder, paprika, and corn tortillas, and it's so much quicker in a no roll casserole. BEEF ENCHILADA CASSEROLE can be made the day before then refrigerated until ready to use and it will definitely be a hit in your home.

● CHECK CASSEROLE IN THE OVEN AFTER 25 MINUTES , IF BUBBLY, ITS READY OR LEAVE IT A LITTLE LONGER. (REMOVE FROM OVEN WHEN BUBBLY)

MEAT INGREDIENTS
1 LB. 80/20 ground beef (drained)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp pepper
1 tsp salt
2 TBSP canned green chilies

ENCHILADA SAUCE
3 Tbsp melted butter (unsalted butter) (you can add little bit more if needed)
3 Tbsp All purpose flour
2 1/2 Tbsp chili powder (I used Gebhardts)
1 Tbsp paprika
3 C. Chicken Broth (low sodium)
2 tsp garlic powder 1 tsp onion powder
1 tsp ground cumin
2 tsp tomato paste
1 tsp chicken bouillon (you can add more if you like)
1 tsp oregano
1/2 tsp sugar
1/2 tsp pepper (you decide)
TASTE AND ADJUST

TORTILLAS
3/4 C. vegetable oil
12 corn tortillas (depending on your casserole size)

ADDITIONAL INGREDIENTS
3 C. Colby Jack Cheese (freshly grated)
Finely chopped onions (to your liking)
Sour Cream (to your liking)


DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.