Tex-Mex Beef Enchilada Casserole

Obviously enchiladas contain at least corn tortillas: a sometime food in my opinion. The real problem here is what to thicken the sauce with since I am trying to avoid wheat flour. I tried coconut flour, but it's a little gritty. I'll keep this updated when I try something else. For now I've left the recipe as-is with the flour, feel free to substitute and experiment on your own.

Servings: 4        Prep Time: 1 hour         Total Time: 1 hour 20 min.

o   1 small onion, finely chopped

o   2 garlic cloves, minced

o   1 pound ground beef

o   Coarse salt and pepper

o   4 6-inch corn tortillas cut into small pieces (optional, but I've found you need a thickener of sorts or this becomes more of a soup)

o   3/4 cup shredded cheddar cheese

o   Chipotle chile enchilada sauce (recipe follows)

o   ¼ cup fresh, chopped cilantro (optional)

Preheat oven to 450

Make filling: In a skillet, cook ground beef until no longer pink, transfer to a colander set in a larger bowl lined with aluminum foil, drain completely. Cook onion and garlic until soft, about 8 minutes. Add beef back into skillet and season with salt and pepper.

Mix in enchilada sauce (below) and tortillas.

Spread evenly in a casserole dish and top with cheese.

Bake uncovered until hot and bubbly, 20-25 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro.

Chipotle chile enchilada sauce; (recommend 1 cup per 3 enchilada serving)

makes approx 4 cups sauce

o   1 ½  tablespoons olive oil

o   ¼ cup all-purpose flour, coconut flour, etc... ???

o   1 can (14.5 ounce) reduced-sodium chicken broth

o   1 ½ tablespoons chili powder

o   1 small canned chipotle chile pepper in adobo sauce, minced.

o   1 tablespoon adobo sauce (from canned chipotle)

In a medium saucepan, heat olive oil over medium heat. Add flour and cook, whisking, for 1 minute – to cook out “flour” taste. Add broth, chili powder, chipotle, adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat to a simmer until lightly thickened, about 10 minutes.

To bake from frozen:

Cover with foil,* make sure foil does not touch cheese or sauce. Bake, at 450, for 30 minutes. Uncover; bake additional 15 minutes, until browned and bubbly. Let cool 10 minutes before serving.

Calibacitas

Calibacitas is a wonderful dish that I first had at a great Mexican restaurant while living in Tucson.
Slice zucchini into 1/2 inch rounds. Spread on a rimmed baking sheet and brush both sides with coconut oil. Season with garlic powder, salt and pepper and top with shredded cheddar cheese. Then bake at 450 for about 30 minutes, or until brown and bubbly. If you are making this with the beef enchiladas they will be done at the same time.