This veggie-packed beef enchilada casserole is mild, so put out hot sauce and chopped jalapeños if you're feeding heat-seekers. The quick and easy dinner recipe makes extra cheese sauce--save it to make One-Pot Mac & Cheese with Cauliflower & Brussels Sprouts later in the week (see Associated Recipes) or serve it with steamed vegetables, such as broccoli, for an easy side dish.

Katie Webster
Source: EatingWell Magazine, September 2019




Cheese Sauce
Italian Dressing


Instructions Checklist
  • To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 2 1/2 cups for another use.)

  • Preheat oven to 400 degrees F. Coat a 9-inch (or similar size) baking dish with cooking spray.

  • To prepare enchiladas: Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.

  • Stir green chiles into 1 1/2 cups of the warm cheese sauce. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and 1/2 cup of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and 1/2 cup of the cheese sauce. Top with the remaining tortillas, the remaining 1/2 cup cheese sauce and tomato. Bake until bubbling, about 15 minutes.

  • Meanwhile, prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)

  • To prepare slaw & serve: Toss coleslaw mix with 1/4 cup cilantro and 2/3 cup dressing in a medium bowl. Top the casserole with the remaining 1/4 cup cilantro and cut into 4 servings. Serve with the slaw.

Nutrition Facts

727 calories; protein 26.4g; carbohydrates 54.4g; dietary fiber 10.3g; sugars 14.4g; fat 45.7g; saturated fat 13.7g; cholesterol 77.1mg; vitamin a iu 5996IU; vitamin c 94.7mg; folate 67.6mcg; calcium 391mg; iron 3.9mg; magnesium 88.8mg; potassium 758.9mg; sodium 632.7mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I substituted Fiesta Black Beans (drained and rinsed) for the ground beef. Excellent recipe. My daughter's new favorite! Read More
Rating: 3 stars
I probably won't make this again as I didn't care for the texture of the corn tortillas here. Additionally working from the magazine I missed the part where you only use 1-1/2 cups of the cheese sauce and ended up using instead probably 3/4 of the batch (instead of only half) as I wasn't making the sauce ahead of time as suggested and just using the recipe on the previous page to make the required cheese sauce before making the dish itself. It was way too cheesy. Hopefully my mistake will make that clear to someone else making it. If I did make this again I'd probably throw some black beans in it for a few more veggies and skip the cole slaw. The cole slaw is a nice counterpoint to the heavy dish but we have a LOT of it left over since this dish was quite filling. Read More