Sure, let me dig it out of the archives.
It can also be made in a crockpot by assembling the layers directly in the crockpot and cooking on low for 4 hours, but you just don’t get that bubbly, brown cheese that way!
Ellen’s Enchilada Pie (circa 1967)
1 28 oz can Enchilada Sauce (or recipe below)
2 lbs Ground Beef
1 White Onion, diced
1 can Fire Roasted Green Chilies (or recipe below)
1/2 can Tomato Paste
1/2 Cup Beef Broth (keto-fy by using Bone broth)
2 Cups Shredded Mild Cheddar Cheese (or Mexican Cheese Blend)
Paprika, Salt and Pepper
10-12 Corn Tortillas (Low Carb or 2-1/2 C Ground Pork Rinds)
Oil (Avocado for keto)
Heat Oven to 375 Degrees
In a saucepan, add the Enchilada sauce and bone broth then heat to boiling, boil 5 minutes, then turn off heat.
In pre-heated Dutch oven or cast iron pan, add oil, cook white onion until soft, add ground beef. Brown and remove to a bowl.
In the same pan where you cooked the beef (or Dutch oven) you will make 3 layers;
2-3 Tablespoons of Enchilada Sauce, spread across
1/3rd of the Ground Beef
Add a sprinkling of chilies
3 Tortillas- one at a time dip a tortilla into the sauce and lay over chilies. If using ground Pork Rinds, use 1/3rd of them.
1/3rd Grated Cheese spread across the dish
Season with Paprika
Repeat 2 more times.
Cover and bake in the oven 20 minutes, remove lid and finish baking another 10-15 minutes until bubbly and browning.
Serve with Sour Cream and Guacamole.
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Enchilada Sauce Recipe
2 pounds ripe tomatoes
6 cloves garlic, touch chopped
1 yellow onion, diced
1/2 can tomato paste
1 bunch cilantro
1 Cup chicken stock
2 dried Guajillo chilies
1 dried Pasillo chili
2 Tablespoons Cup Chili Powder
2 Tablespoons Ground Cumin
1-1/2 Tablespoons Oregano - dried
1 Tablespoon Cayenne
1 teaspoon Cinnamon
Tabasco Sauce
Ice and cold water
In saucepan, add chicken stock, dry seasonings and chilies. Simmer to soften and rehydrate the chili’s, about 15 minutes. Blend until mostly smooth.
Turn oven to Broil. On a cookie sheet, add the whole tomatoes, garlic and diced yellow onion. Blister the tomatoes under the broiler, turning them as needed, about 10 minutes. Use a spatula to turn and char the garlic and onion on the cookie sheet.
Add ice to large bowl of cold water. As the tomatoes finish blistering, drop them into the cold water. Remove tomato peel and then rough chop, removing seeds.
Blend blistered garlic, onion, tomato paste and cilantro leaves until a paste forms. Add tomatoes and keep blending until all have been used.
Pour into sauce pan with sauce made earlier, mix and bring to a boil for 5-7 minutes to reduce until it coats the back of a spoon.
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2-3 Large Anaheim or Hatch Green Chilies
Blister chilies by turning a gas burner on high and placing the chili directly in the flame. Turn every 30 seconds in the beginning to heat the through. Keep turning as the skin begins to blacken. Remove from flame when done, place chili’s into ice water bath. Peel chili’s under the water, set on cutting board to finish cooling then rough chop.
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Cheers!
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