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 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.
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
2 cups small curd cottage cheese
1 egg, beaten
8 oz. Monterey Jack, shredded
4 oz. Cheddar Cheese, shredded
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.