Red Hatch Chile Enchiladas…

Red Hatch Chile enchilada casserole
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  • 1/4-1/2 cup hatch red chile powder (any red chile powder will work tho)
  • 1/4 cup vegetable oil
  • 1/4 cup flower
  • water (2-3 cups)
  • fresh roasted garlic
  • 1-1/2 cup sour cream
  • 2 cup Mexican blend shredded cheese
  • 1 pound ground beef (you can also use a chicken breast or pulled pork)
  • 1/2 onion chopped
  • 18 yellow corn tortillas

1. Cook ground beef, strain and set aside.
2. In a medium pot over low-medium heat, cook oil and flour, stiring constantly until brown.
3. Slowly add water and then chile powder.
4. Simmer over low heat for an hour. Set aside
5. In a bowl, mix together sour cream, onion, garlic, and cooked ground beef.
6. In a 9×13 baking pan, pour a layer of red chile sauce on the bottom. Layer 6 corn tortillas on top. Add a layer of sour cream mixture and then cheese. Top with another layer of Sauce. Repeat two more layers of 6 corn tortillas. Top casserole with a nice layer of cheese.

First layer should look like this:

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7. Bake on 350 for 45 minutes. I usually broil for a few minutes at the end to make the top layer of cheese crispy.

Casserole looks like this before putting it in the oven

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Casserole fresh out of the oven:Image

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