Enchilada Casserole

Enchilada Casserole is a comforting, layered dish that captures all the bold, zesty flavors of traditional enchiladas—without the hassle of rolling tortillas. With seasoned ground beef, beans, gooey cheese, and rich enchilada sauce baked between soft corn tortillas, this casserole is a satisfying, crowd-pleasing meal perfect for busy weeknights or potlucks.

Why You’ll Love This Recipe

• No rolling required—just layer and bake
• Great for feeding a crowd or meal prep
• Easy to customize with different fillings and sauces
• A full-flavored Tex-Mex favorite made simple
• Can be made ahead and baked later

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ground beef
• diced onion
• black beans, drained and rinsed
• diced green chiles
• red enchilada sauce
• corn tortillas
• shredded Colby Jack or Mexican blend cheese
• olive oil
• salt and pepper

Directions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.
3. Add ground beef and cook until browned. Season with salt and pepper.
4. Stir in black beans, green chiles, and 1 cup of enchilada sauce. Simmer for a few minutes.
5. In a 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.
6. Layer 4 corn tortillas over the sauce, followed by half of the beef mixture and a generous sprinkle of cheese.
7. Repeat with another layer of tortillas, the remaining beef mixture, and more cheese.
8. Finish with a final layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
9. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
10. Let rest for 5–10 minutes before slicing and serving.

Servings and Timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Use shredded rotisserie chicken or ground turkey instead of beef
• Substitute black beans with pinto beans or refried beans
• Use green enchilada sauce for a different flavor profile
• Add corn, olives, or sautéed bell peppers for more texture and flavor
• Make it spicy by adding jalapeños or a dash of hot sauce

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat individual portions in the microwave or in the oven at 350°F until warmed through
• Freeze the whole unbaked casserole tightly wrapped for up to 2 months; thaw before baking

FAQs

Can I use flour tortillas instead of corn?

Yes, but corn tortillas hold up better and give that classic enchilada flavor.

Can I make this casserole vegetarian?

Absolutely—just omit the beef and double the beans or add veggies like zucchini or mushrooms.

What cheese works best?

Colby Jack or a Mexican blend melts well, but cheddar or Monterey Jack are also great choices.

Do I need to fry the tortillas first?

Not necessary for this recipe, but lightly toasting them can help prevent sogginess.

Can I assemble this ahead of time?

Yes, assemble up to a day in advance and refrigerate. Bake when ready to serve.

How do I make it spicier?

Use spicy enchilada sauce, add chopped jalapeños, or sprinkle crushed red pepper flakes in the filling.

Can I freeze leftovers?

Yes, freeze in individual portions for easy reheating later.

What’s the best way to reheat it?

Cover with foil and warm in a 350°F oven for 20–25 minutes or until hot.

Can I add rice?

Yes, layer cooked rice in with the filling to make it more hearty.

What should I serve with enchilada casserole?

Try a side of Mexican rice, refried beans, or a fresh green salad with lime vinaigrette.

Conclusion

Enchilada Casserole is the ultimate no-fuss comfort food—loaded with savory meat, beans, cheese, and sauce in every bite. It’s easy to make, easy to love, and endlessly adaptable to suit your tastes. Whether you’re feeding a family or prepping for the week, this flavorful casserole delivers on every level.

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