Ingredients:

  • tbsp Olive Oil (15 ml)
  • lbs (680g) Ground Beef (85/15)
  • medium Yellow Onion, finely chopped
  • cloves Garlic, minced
  • tbsp Chili Powder (divided)
  • tsp Cumin, ground
  • ½ tsp Dried Oregano (Mexican if available)
  • ¼ tsp Salt, plus more to taste
  • ¼ tsp Black Pepper
  • cup Beef Broth (240 ml)
  • ½ cup Canned Diced Tomatoes, drained (120 ml)
  • (10 oz / 280g) can Red Enchilada Sauce
  • tbsp All-Purpose Flour (30g)
  • tbsp Unsalted Butter (30g)
  • cup Shredded Monterey Jack Cheese (115g)
  • cup Shredded Sharp Cheddar Cheese (115g)
  • –12 Corn Tortillas (6-inch / 15cm diameter)
  • oz (55g) Cream Cheese, softened (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef, break it up, and cook until browned. Drain off excess fat.
  3. Add chopped onion and sauté until softened (about 5 minutes). Add minced garlic, ½ tbsp chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Stir in the beef broth and drained diced tomatoes. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 10–15 minutes, allowing the liquid to reduce. If using cream cheese, stir it in now until melted.
  5. Prepare the sauce: In a small saucepan, melt the butter. Whisk in the flour and remaining chili powder. Slowly whisk in the enchilada sauce until smooth and slightly thickened. Set aside.
  6. Quickly warm each corn tortilla in a dry skillet or damp paper towel until pliable to prevent cracking during layering.
  7. Spread a thin layer (about 1/2 cup) of enchilada sauce across the bottom of the prepared baking dish.
  8. Arrange a single layer of tortillas over the sauce, slightly overlapping. Spread half of the beef filling evenly over the tortillas. Sprinkle with half of the Monterey Jack cheese.
  9. Top with another layer of tortillas. Spread the remaining beef filling over this layer, followed by the rest of the Monterey Jack cheese.
  10. Place the final layer of tortillas on top. Pour the remaining enchilada sauce evenly over the top layer, ensuring the edges are coated. Sprinkle generously with the shredded Cheddar cheese.
  11. Bake for 35–40 minutes, until the sauce is bubbling and the cheese topping is golden.
  12. Let the bake rest for 10–15 minutes before slicing and serving to allow the layers to set.