Beef Enchiladas Casserole with Home made Enchiladas Sauce
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Brown 1 pound ground beef, drain fat and add 1 teaspoon Salt and Pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder and 2 tablespoons green chilies (I used canned). Set aside and make the enchiladas sauce.
Make a roux with 3 tablespoons butter and same amount of flour. Get it Brown. Add 2 1/2 Tablespoons chili powder, 1 tablespoon paprika and mix into the roux in the hot skillet. Add 2 tablespoons tomato paste I used the kind in the tube. Incorporate into the skillet and slowly mix in the 3 cups of chicken broth keeping the mixture moving in the skillet. Add 1 teaspoon oregano (pinch in your fingers to get the oils to release) 1/2 teaspoon sugar and pepper. Let it get hot and it will thicken some.
See video for layering the corn tortillas, meat, cheese and enchiladas sauce, Cover and cook at 375F for 25 minutes or until it is bubbly along the sides.