Enchilada Casserole

Casseroles typically have to be modified in gluten-free cooking, but not this one. I am sure every gluten-free cook has an enchilada casserole recipe. This is the one I use. I like this recipe because it does not rely on store-bought sauce.

I got this recipe from an excellent cookbook, Pomegranates & Prickly Pears: Flavorful Entertaining from the Junior League of Phoenix Enchilada Casserole I changed the amount of sugar and salt that the original recipe contained. I find that the addition of black olives makes the recipe saltier, so I decrease the sodium content.

This recipe serves 6-8 well! It is an economical main dish option for casual entertaining. I serve my casserole with a salad and fresh fruit for dessert with white chocolate lime sauce.

enchilada casserole Enchilada Casserole

ENCHILADA BAKE

2 lbs. ground beef, ground turkey, or soy crumbles

1 onion, chopped

1 garlic clove, chopped

2 Tablespoons of chili powder

2 teaspoons paprika

2 teaspoons cumin

3 cups tomato puree or tomato sauce

1 4 oz. can diced green chiles

1/2 cup chopped black olives

1 teaspoon salt

1/2 teaspoon of sugar

12 corn tortillas

Vegetable oil

2 cups small curd cottage cheese

1 egg, beaten

8 oz. Monterey Jack, shredded

4 oz. Cheddar Cheese, shredded

Directions:

Preheat the oven to 350 degrees. Brown the meat in the skillet; drain. Add the onion and the garlic to the ground beef and cook until the onion is tender. Add the chili powder, cumin, and paprika. Stir in the tomato sauce, chiles, olives, salt and sugar. Simmer for 15 minutes.

Soften the tortillas in a small amount of oil and drain on paper towels. Mix the cottage cheese and egg in a small bowl.

Layer 1/3 of of the ground beef mixture, 1/2 of the Monterey Jack cheese, 1/2 of the cottage cheese mixture, and 1/2 of the tortillas in a 9×13 baking dish. Top with 1/2 of the remaining ground beef mixture, the remaining Monterey Jack cheese, remaining cottage cheese mixture, remaining tortillas and remaining ground beef mixture. Sprinkle with the Cheddar Cheese and bake for 30 minutes.

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13 Responses to “Enchilada Casserole”

  1. OOOOHHHHH! That looks really yummy! We lived in Phoenix for 4 years and love love love mexican food! :D Cannot wait to give this one a try! :D

  2. Thought I would try and comment..and it works!!!

    Yay!!!

  3. I love to cook Mexican food too! My extended family teases that we serve Mexican food every time they come over. How can you have too much?!

  4. You just CAN’T, it’s not possible!!! :D

    Hey…I’ll need to repost on my glutenfree blog, but I have a recipe for Tortilla soup that my husband LOVES more than any other he’s ever had. :D

  5. Post it for me! I don’t have one that I have used since going gluten-free. I am excited to try it!

  6. I made this last night and it was fantastic! Mmmm Mexican comfort food.

  7. I am glad you liked it! It is my favorite beef enchilada casserole recipe so far.

  8. Natalie,
    Can’t wait to try this recipe ! I live in El Paso, Tx. so Mexican food is a must at least 1-2 times a wk. I found a green enchilida sauce at our grocery store that I like to use. The brand name is Las Palmas. I use the medium hot.
    It contains soy . I use it to make chicken enchilidas.

  9. Nora-
    I lived in El Paso for four years! I went to high school there. Mexican food is a must for me too. Thank goodness so much of it is easily gluten-free!

  10. This looks yummy! Would it work without the cheese? I have a kid that is HIGHLY allergic to dairy.

  11. Thank you! These were yummy and perfect for our friend who is gluten intolerant. Looking forward to trying more of your recipes.

  12. This has become our family’s favorite Mexican dish. Thanks for sharing with us.

  13. Made last night! Huge hit! Thank you!

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