Quick Description
This enchilada casserole is a family-style baked dish with layers of tortillas, seasoned beef or chicken, beans, veggies, enchilada sauce, and melted cheese. It’s comforting, filling, and perfect for meal prep, gatherings, or busy weeknights.
Servings & Timing
- Servings: 10–12 portions
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
- 1 ½ lbs ground beef (or shredded chicken, turkey, or plant-based crumbles)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel style)
- 2 cups enchilada sauce (red or green, homemade or store-bought)
- 8–10 medium flour or corn tortillas (cut in halves or quarters for layering)
- 3 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or Colby Jack)
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt & black pepper to taste
- Optional toppings: chopped cilantro, sliced jalapeños, sour cream, avocado
Instructions
Step 1: Cook Meat & Veggies
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic; sauté until softened.
- Stir in ground beef (or chicken/turkey). Cook until browned.
- Season with chili powder, cumin, paprika, salt, and pepper.
Step 2: Add Beans & Corn
- Mix in beans, corn, and diced tomatoes.
- Simmer for 5 minutes until heated through.
Step 3: Assemble Casserole
- Preheat oven to 375°F (190°C).
- In a greased baking dish (9×13), spread a thin layer of enchilada sauce.
- Layer tortillas to cover the bottom.
- Add a layer of meat/bean mixture, then a layer of cheese.
- Repeat layers: sauce → tortillas → filling → cheese.
- Finish with tortillas, sauce, and a thick layer of cheese.
Step 4: Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes, until cheese is golden and bubbly.
Step 5: Serve
- Let casserole rest 10 minutes before slicing.
- Garnish with cilantro, jalapeños, sour cream, or avocado.
Additional Notes
- Using corn tortillas gives it a traditional enchilada flavor; flour tortillas make it softer and more casserole-like.
- For a spicier version, use hot enchilada sauce or add jalapeños in the filling.
Dietary Info (per serving, approx.):
- Calories: 340
- Protein: 22 g
- Carbs: 28 g
- Fat: 15 g
- Labels: High-Protein, Family-Friendly, Freezer-Friendly
Ingredient Substitutions
- Meat-Free: Replace ground meat with 3 cups extra beans or crumbled tofu.
- Dairy-Free: Use vegan cheese shreds.
- Low-Carb: Swap tortillas with thin zucchini slices or low-carb wraps.
Recipe Variations
- Chicken Verde: Use shredded chicken + green enchilada sauce.
- Breakfast Style: Swap beef for scrambled eggs + chorizo.
- BBQ Fusion: Use BBQ sauce instead of enchilada sauce for a Tex-Mex twist.
Storage & Make-Ahead
- Refrigerate leftovers up to 4 days.
- Freeze baked portions wrapped in foil, up to 2 months.
- Reheat in oven at 350°F for 20 minutes or microwave single servings.
FAQs
Q: Can I assemble this ahead of time?
A: Yes, assemble and refrigerate overnight, then bake before serving.
Q: Can I freeze before baking?
A: Absolutely—assemble, wrap tightly, and freeze up to 2 months. Bake from frozen, adding ~20 minutes extra.
Q: How do I prevent soggy tortillas?
A: Lightly toast tortillas before layering, or use less sauce.
Optional Personal Story
This casserole is my go-to for family gatherings because it feeds a crowd and reheats beautifully. The first time I made it, I layered everything like lasagna, and my kids called it “Mexican lasagna”—the name stuck! Now it’s part of our Friday night tradition with a side of guacamole and chips.
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Try this Cheesy Enchilada Casserole for your next family dinner! It’s rich, comforting, and endlessly customizable. Bake once, enjoy all week.
