Bryan’s Step-Father’s Red Chile and Enchilada Casserole

Bryan and I don’t often go out of town. You might not guess because I’ve posted already this month about travelling to Northern Ontario. This time, the destination was much closer: Toronto. Bryan’s sister is currently living in Toronto and his step-father came for a visit, so we took the opportunity to finally visit. And we hope to visit his sister M again soon!!

We spent most of our day at the Canadian Tire Motorsport Park.

I didn’t get any “good” shots of the group. Bryan and his step-father managed to make a “kissy-face” in every one! πŸ™‚

Race time!

This is not my usual sort of activity. Honestly, I was a bit skeptical about it as well. I brought a book with me just in case I was bored. Fortunately, that was not the case. I had such a great time with Bryan and his family. They’re a lot of fun to be around!

However, I think my favourite part of the day was dinner. We went back to M and C’s place in Toronto where Bryan’s step-father taught us how to make his Red Chile and Enchilada Casserole. We all pitched in one way or another (despite the kitchen being a bit on the small side). The “kids” made guacamole while the “parent” worked on the Red Chile and Enchilada Casserole. He went through the recipe with us step-by-step, explaining what he was doing and allowing for the occasional photo-op along the way.

The master chef showing us how to fry a corn tortilla.

There was enough left over that we got to bring some of the red chile home. I’ve since made another enchilada casserole. I’m so glad we documented the process… now we can make our own red chile sauce at home!

Red Chile

Bryan’s step-father’s recipe, posted with permission


  • 1 1/2 pounds lean ground beef β€“ approximate cost $6.50
  • 3 heaping + 1 level tablespoons all-purpose flour β€“ approximate cost $0.30
  • 4 ounces (red) guajilli molido chile powder β€“ approximate cost $4.00
  • 1 teaspoon garlic powder β€“ approximate cost $0.10
  • 1 teaspoon sea salt β€“ approximate cost $0.05
  • Approximately 1/2 cup canola oil β€“ approximate cost $0.25
  • Water (about 6 cups)


  1. Brown 1 lb ground beef in a large pot.
  2. Drain any liquid from the ground beef.
  3. Heat 1/4″ oil (approximately 1/2 cup) in a small frying pan over medium heat.
  4. Turn down the heat.
  5. Stir 3 heaping + 1 level tablespoons of flour into the oil
  6. Stir constantly until the flour dissolves.
  7. Add 4 ounces of (red) guajilli molido chile powder.
  8. Stir until it becomes a thick paste.
  9. Add chile paste to ground beef.
  10. Fill the pot to about half with water (about 6 cups).
  11. Add a teaspoon of garlic powder and a teaspoon of sea salt.
  12. Bring to boil and let the sauce thicken.
  13. Stir frequently.
  14. Remove from heat and divide into three batches.

Makes 3 batches of red chile (approximate cost: $3.73 per serving).

Red Chile Enchilada Casserole

Also Bryan’s step-father’s recipe, posted with permission


  • 2 cups red chile β€“ approximate cost $1.24
  • 12 yellow corn tortillas β€“ approximate cost $0.40
  • 2 cans of pinto beans (liquid reserved) β€“ approximate cost $2.20
  • 2 cups Mexican cheese blend, shredded (cheddar, mozzarealla, and american cheeses) β€“ approximate cost $4.00
  • Canola oil (for frying) β€“ approximate cost $0.25


  1. Heat 1/4″ oil in a frying pan.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Very lightly fry 6 yellow corn tortillas.
  4. Place on paper towels to remove some of the oil.
  5. Pour 1/2 juice from the can of pinto beans into a 9×13 baking dish (it should coat the bottom of the dish).
  6. Distribute the fried tortillas into an even layer in the baking dish (it’s ok if they overlap).
  7. Pour the can of pinto beans (and remaining liquid) on top of the tortillas.
  8. Top with 2 ladles of chile sauce (about 1 cup).
  9. Sprinkle with 1 cup of shredded cheese.
  10. Repeat steps 3-9 to make a second layer on the enchilada casserole.
  11. Bake about 30 minutes, or until the cheese and sauce begin to bubble.
  12. Let stand on the counter for a few minutes.
  13. Serve and enjoy! (Optional: Serve with flour tortillas to soak up any extra sauce)

Makes 6 servings (approximate cost: $1.35 per serving).

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Leave a comment


  1. Now this is genuine comfort food in my book! Nothing better than a good red chile sauce, except maybe enchiladas with red chile. πŸ™‚ Looks delicious!

    • Thanks MJ! It really is great comfort food! Reminds me of vacation… and home for Bryan. It was much spicier than I’m used to, but we enjoyed the enchiladas regardless!

  2. Those types of family dinners are the best, aren’t they? I love everyone hanging out in the kitchen. I really like the recipe, it sounds like it was packed full of flavour and colour! That’s a lot of chili in the sauce too, it must pack an incredible punch.
    It looks like you had lovely weather for your visit, good thing you didn’t pick this weekend to come to the big smoke, it was only 4Β°C when we woke up this morning!

    • They really are! And we are very thankful that we had such beautiful weather last weekend. (I saw a bit of snow here this morning!)

      It was quite spicy! My serving was quite a bit smaller than the others. I’m learning to love spicy foods. πŸ™‚

  3. Sounds awesome…..always love to hear a different chilli recipe! Thank you!

  4. Amber this sounds so good! Thanks for coming by and partying with me!

    Fluster Buster

  5. Delish! Features my second favorite bean (pintos!!! gandules are my #1). This looks great!

    • Thanks! We actually had trouble finding pinto beans to make the second batch. (much easier to find in the big city). I actually found some in the organic section at the grocery store this week. Hooray!!

  6. What 2 amazing & tasty wonderful recipes for me to try! It looks that you all had fun together!

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