Chile Enchilada Casserole
Ingredients
- 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
Preparation steps
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.
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.
