Chile Enchilada Casserole

4
Average: 4 (1 vote)
(1 vote)
Chile Enchilada Casserole
share Share
print
bookmark_border Copy URL
Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
Ingredients
2 red onions
2 garlic cloves
1 Tbsp vegetable oil
500 grams Ground beef
200 grams Kidney beans (canned)
1 tsp ground Cumin
salt
peppers
200 milliliters Whipped cream
sauce thickener
1 Tbsp chopped parsley
1 sprig parsley
4 Tbsps Sour cream
200 grams Shredded cheese
1 sm jar Jalapeño
8 Enchiladas
How healthy are the main ingredients?
Kidney beansWhipped creamSour creamparsleyparsleyonion

Preparation steps

1.

For the chili, peel the tomatoes and onions, and finely chop. Peel the garlic and squeeze through a garlic press.

Heat the oil in a pan and fry the onions in it briefly. Add the ground beef and garlic, and fry until crumbly. Pour in the cream, let it boil slightly and thicken with a sauce/gravy thickener. Add the kidney beans, ground cumin, chopped jalapeño and parsley. Season with salt and pepper.

2.

Grease a casserole with oil and line it with about 2 enchiladas. Spread 1/3 of the chile over and sprinkle with cheese. Repeat the layers twice. Finish with enchiladas, sprinkle the remaining cheese and jalapeño over, and top with sour cream. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20-30 minutes.

Take out the casserole from the oven and let stand for about 5 minutes, Serve garnished with parsley sprig.