Healthy Enchilada Casserole Recipe

Method
Cook the meat in a large saut pan and drain off any excess fat. Add the onion and celery and cook until tender. Add the seasonings and cook over a medium-low heat until the mixture is quite thick, being careful to not burn it. Add the cheese and stir until it is melted and well-combined. Whisk the broth, tomato pure and seasonings together in a double boiler. Bring to a boil and then turn to a simmer. In a separate bowl, dissolve the cornstarch in the water, then strain the mixture into the simmering sauce. Cook this until thickened and the raw taste is gone, approximately five minutes. Cover the tortillas with plastic wrap or a clean, damp towel while assembling the casserole. Spoon a little sauce on the bottom of a 9-by-13 Pyrex baking pan; layer 6 tortillas slightly overlapping, then ladle a thin layer of sauce; spoon on half of the meat mixture; another layer of tortillas; more sauce; the remaining meat mixture; the rest of the tortillas; and the last of the sauce. Cover the pan with foil and bake in a 350 F oven for 35-40 minutes. Remove the foil and top with the shredded cheese. Put the casserole back in a warm oven until ready to serve, and sprinkle the chopped cilantro over the top just before sending to the table.