Ingredients:

  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 2 Tbsp All-Purpose Flour
  • 3 Tbsp Mild Red Chile Powder (preferably New Mexico or Ancho)
  • 1 tsp Cumin, ground
  • ½ tsp Dried Oregano (Mexican oregano, if available)
  • ¼ tsp Garlic Powder
  • ¼ tsp Salt, or to taste (for sauce)
  • 2 cups Chicken or Beef Stock (low sodium)
  • 1 Tbsp Olive Oil (for beef)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 900 g (2 lbs) Ground Beef (80/20 ratio)
  • 1 tsp Salt (for beef)
  • ½ tsp Black Pepper (for beef)
  • 1 (425 g/15 oz) can Diced Tomatoes, drained
  • 12–15 (15 cm/6 inch) Corn Tortillas
  • 3 cups Shredded Cheese (Monterey Jack, Cheddar, or a mixed blend)
  • Optional: Mildly sliced jalapeño rings
  • Fresh Coriander/Cilantro, chopped (for Serving)

Instructions:

  1. Make the Roux: Heat 1 Tbsp oil in a saucepan over medium heat. Whisk in 2 Tbsp flour and cook for 1 minute until lightly golden (a blonde roux).
  2. Add Spices: Whisk in the chili powder, cumin, oregano, garlic powder, and seasoning salt. Cook for 30 seconds until fragrant—this 'blooms' the spices, deepening the flavour.
  3. Whisk in Liquid: Gradually whisk in the 2 cups of stock until smooth and lump-free. Bring to a simmer, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside, reserving 1 cup (240 ml) for the beef filling.
  4. Sauté Aromatics: Heat 1 Tbsp oil in a large frying pan over medium-high heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute.
  5. Brown the Beef: Add the ground beef to the pan. Season with 1 tsp salt and ½ tsp pepper. Break up the beef and cook until nicely browned. Drain excess fat if necessary.
  6. Finish the Filling: Stir in the drained diced tomatoes and the reserved 1 cup of enchilada sauce. Simmer gently for 5 minutes, allowing flavors to meld. Turn off the heat.
  7. Preheat and Prep: Preheat the oven to 190°C (375°F). Lightly grease the 9x13 inch casserole dish.
  8. Layer 1 (Sauce Base): Spread about ½ cup of the remaining enchilada sauce evenly across the bottom of the prepared dish.
  9. Layer 2 (Tortillas): Arrange 4 or 5 tortillas neatly over the sauce, overlapping slightly to cover the base completely.
  10. Layer 3 (Filling & Cheese): Spread half of the beef filling evenly over the tortillas. Dust generously with 1 cup of the shredded cheese.
  11. Layer 4 (Repeat): Top the cheese with another layer of 4 or 5 tortillas, overlapping. Pour half of the remaining enchilada sauce over this tortilla layer.
  12. Layer 5 (Final Filling and Topping): Spread the remaining beef filling over the sauced tortillas. Top with the final layer of tortillas. Pour the rest of the enchilada sauce over the top layer, ensuring the edges are coated.
  13. Cheese Crown: Sprinkle the remaining 2 cups of shredded cheese over the top. Add optional jalapeño slices if using.
  14. Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5–10 minutes, or until the cheese is melted, golden brown, and bubbling fiercely.
  15. Rest: Remove from the oven and let the casserole rest for 10 minutes before slicing and serving with fresh coriander/cilantro.