An easy weeknight meal or Sunday supper, this enchilada casserole utilizes meat from another crock pot meal to make feeding your family a hearty meal both simple and delicious!

We’ve been raising our own organic, grain finished beef for a few years now. I personally don’t eat much meat, but my family does, and I think it’s very important to not only know the quality of the meat they are eating (what it eats, we eat!), but also how the animal was treated. So often these days cheap product sacrifices both quality and ethics, and the good news is, there are so many operations not willing to compromise on either and making their products available to their communities through farmer’s markets, CSA’s, and farm stores. We just happen to have the opportunity to raise our own animals, and so that is what we do!

So a few weeks back I put a chuck roast into the crock pot at about 7am. I added a rough chopped white onion, a can of diced tomatoes, a diced green bell pepper, garlic salt, pepper, and some mexican blend seasoning that I buy in bulk from Sprout’s. I cooked it on low for about 10 hours, and the result was fall apart shredded beef that we used that night as taco filling. I placed the left over meat in the fridge and used it the next week as filling for this delicious enchilada casserole!

I wanted to also add that we use raw diary whenever using cow dairy products. I had to avoid dairy for years because of severe lactose intolerance. But then I began reading up on not only the vast benefits of raw diary, but the drastically different make up of raw dairy – it is unpasteurized and therefore doesn’t kill off beneficial bacterial, probiotics, and enzymes that humans need to break it down in the gut. So I tried it, and was amazed that I didn’t get sick at all! All that to say, we have opened up a whole new culinary world over here being able to incorporate dairy!

First I put a little bit of green enchilada sauce in a 9×13 baking dish. I start with the first layer of enchiladas, which is a little of the shredded beef filling and raw shredded cheddar cheese but you can use whatever cheese you have on hand.
Then I add a bit more enchilada sauce.
Then shredded cheese…
And then I do that all over again for a second layer! Then it gets put into a 375 degree oven for about 45 minutes, and then I broil the top for a few minutes to get the cheese nice and golden on top.
Let cool and serve with homemade sour cream (just 1 cup of raw heavy whipping cream + the juice of 1 lemon, left on the counter for a couple of hours and then placed in the fridge overnight!) and guacamole.

Enchilada Casserole

  • 1 package small corn tortillas
  • 32 oz can of green enchilada sauce
  • 1 beef chuck roast (size depending on your family)
  • 16 oz can of diced tomatoes
  • 1 green bell pepper
  • 2 tbs mexican seasoning (taco seasoning works too)
  • 1 chopped white onion
  • 2 cups shredded beef (left over from the crock pot)
  • 2 1/2 cups shredded cheese (we use raw cheddar)
  • 1 cup sour cream (for topping)
  • 2 cups guacamole (for topping)
  1. *See opening paragraph for instrictions for how I make the shredded beef for another meal, then use left overs for this! Start by spreading 1/3 of the enchilada sauce in the bottom of the 9×13 pan. Fill tortillas with about a tablespoon of shredded beef + 1 tbs cheese, roll up, and place side my side in the pan – squeeze in as many as you can side by side. Pour another 1/3 of the enchilada sauce over the tortillas and about 3/4 cup of cheese. Repeat steps for a second layer, then bake at 375 for 45 minutes, and then broil for about 2-3 minutes.

Main Course
Mexican
crock pot