Enchilada Casserole

I never made enchilada's before, but decided to give this recipe from Cooking Light a try. The ingredients list looked simple and it looked easy to make.... so why not? We thought it was good for something different. I don't think it made it into our favorites category, but I will definitely make it again.


Enchilada Casserole

Serves: 4

1 lb. ground beef
1 cup chopped onion
1 Tbsp. butter
1 Tbsp. minced garlic
1 1/2 Tbsp. flour
1 cup beef broth
1 Tbsp. taco seasoning mix
1 (8 oz.) can no-salt added tomato sauce
4 (8 inch) whole-wheat flour tortilas
1/3 cup shredded Monterey Jack cheese

1. Heat large skillet over medium-high heat. Add beef and onion to pan; saute until brown and crumbly.
2. Preheat oven to 400 degrees.
3. Melt butter in a medium saucepan over medium-high heat. Add garlic; saute 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400 degrees for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.