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Feb 19, 2013

Audra's Enchilada Casserole

I am always striving to make my dishes better. Enchilada casserole is a classic dish, and very simple to make. I decided to add a little bit more to my normal recipe for this dish and I think it added just a little bit of something good. Of course, you can create many variations to this casserole by using your own imagination.

Before getting to the recipe, I just wanted to share a little bit of what's up with me these days. January was kind of blur for me and my husband. The Monday after our daughter went back to school, my husband had a medical emergency. If you know me at all, you know that I am not good at making snap decisions and my husband being a man, of course didn't want to go to the emergency room. But, it was a good thing I made him go when I did. It ended up that he had pancreatitis from a gall stone that had dislodged and blocked the shared tube to the gall bladder and pancreas. Long story short, he spent 5 days in the hospital and had his gall bladder removed 4 days after that. Needless to say, this ended up being about the whole month of January so I am now playing catch up trying to get back in the groove of normal life (If there is such a thing)! As a result of my husbands surgery, his eating has been a little different, much lighter than we had been eating so I have not been cooking all that much. This has been the first opportunity I have had to cook again so I thought I would share this with you. I hope you try it soon.

Audra's Enchilada Casserole


1.5 lbs. ground turkey (or ground beef)
1 small can refried beans
1 medium onion, diced
Garlic powder
1/2 cup canola oil
1/2 cup flour
3 tablespoons red chili powder
4 cups water (or broth)
Small can tomato sauce
Corn tortillas
Shredded cheese


In a large skillet, brown the ground turkey or beef. It is important to season the ground turkey with salt, pepper and garlic salt so it is flavorful before you cook it to much. Add the diced onions to the meat as it browns. While the ground meat is cooking, start another skillet for the enchilada sauce. Heat the canola oil in the skillet and add the flour and stir until browned, just a couple of minutes. Then add the red chili powder to the flour and oil and stir it in well. Add the 4 cups of water and the tomato sauce and whisk until the sauce is thick like gravy. Season the sauce with salt and pepper and a little garlic powder to taste. Turn off and let sit until you are ready to assemble the casserole.

Once the ground meat is cooked, add the can of refried beans and a half of a can of water to the meat. Stir until it is all incorporated.

Now it is time to assemble the casserole. Spray a 9 x 13 baking dish with non stick spray. Ladle a small amount of sauce on the bottom of the dish. Place a layer of the corn tortillas on top of that. I cut some of the tortillas in half so that they all fit snugly in the dish. On top of the tortillas place a layer of the meat and beans mixture, then a layer of the sauce and finally a layer of cheese.

Repeat this process two more times, finishing with the shredded cheese.

Place in a 350 degree oven and bake for 20 to 30 minutes until the dish is hot and bubbly. Let cool for about  10 minutes before cutting it in squares to serve. You can garnish this with sour cream, tomatoes, lettuce, black olives or anything else you think would be good. I hope you enjoy this dish, and if you try it let me know how it turns out. Happy eating!

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