Enchilada Casserole

Enchilada Casserole is a hearty, flavorful, and comforting dish that brings all the bold, zesty flavors of traditional enchiladas into one easy-to-assemble layered bake. Instead of rolling individual tortillas, you simply layer them with a rich enchilada sauce, seasoned meat or beans, melted cheese, and sometimes vegetables — creating a delicious Mexican-inspired comfort meal that’s perfect for feeding a crowd.

This casserole version captures everything people love about enchiladas — the gooey cheese, the tender tortillas, and the deeply spiced sauce — but simplifies the process. It’s an ideal recipe for weeknights, potlucks, or when you’re craving something filling and satisfying without spending hours in the kitchen.

Why I Love This Recipe

I love Enchilada Casserole because it combines convenience with incredible flavor. It’s essentially a “lazy enchilada” — all the traditional taste, but without the rolling, frying, or fussing. The layers of tortillas, sauce, cheese, and filling meld together in the oven, creating a beautiful harmony of textures and tastes.

It’s a dish that feels like home — rich, comforting, and full of warmth. Every bite delivers a burst of flavor from the enchilada sauce and spices, while the melted cheese ties everything together perfectly. It’s also extremely customizable, so whether you prefer chicken, beef, beans, or even vegetables, you can make it your own.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It’s easy and time-saving: No need to roll tortillas — just layer and bake.
• Perfect for meal prep: The casserole reheats beautifully and can be frozen for later.
• Family-friendly: Everyone loves cheesy, saucy Mexican flavors.
• Highly customizable: Works with chicken, beef, beans, or even tofu.

If you love Mexican-inspired dishes, this casserole will quickly become a go-to favorite for both weeknight dinners and gatherings.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6–8 servings
• Calories: Approximately 380–420 kcal per serving
• Course: Main Course
• Cuisine: Mexican-American

Ingredients

For the Filling:

• 1 lb (450 g) ground beef or shredded chicken (or 2 cups black beans for vegetarian option)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

For the Casserole Layers:

• 2 cups enchilada sauce (store-bought or homemade)
• 8–10 corn or flour tortillas, cut in halves or quarters
• 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, or both)
• 1 cup corn kernels (optional)
• 1 cup cooked black beans (optional, if not using as main protein)
• ¼ cup chopped cilantro (for garnish)
• ¼ cup sliced black olives (optional)

Cooking Directions

1. Preheat oven: Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare filling: In a skillet, heat olive oil and sauté onion until soft. Add garlic, followed by the meat or beans. Stir in cumin, chili powder, paprika, salt, and pepper. Cook until well combined and fragrant.
3. Assemble casserole: Spread ¼ cup enchilada sauce on the bottom of the baking dish. Layer with tortillas, meat mixture, corn, beans (if using), and cheese. Repeat layers, ending with a generous layer of sauce and cheese on top.
4. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
5. Cool and garnish: Let the casserole cool for 10 minutes before slicing. Garnish with chopped cilantro and black olives.

Step-by-Step Preparation Method

Step 1: Prepare the Meat or Bean Filling
In a large skillet, heat olive oil over medium heat. Add diced onion and cook for about 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds. Add your choice of ground beef, shredded chicken, or black beans. Season with cumin, chili powder, paprika, salt, and pepper. Stir well and cook until the filling is fully heated and flavorful.

Step 2: Prepare the Baking Dish
Lightly grease a 9×13-inch casserole dish. Spread a thin layer of enchilada sauce at the bottom — this keeps the tortillas from sticking.

Step 3: Layer the Ingredients
Place a layer of tortillas on the bottom, overlapping slightly. Add a layer of the filling, a handful of corn and beans, some cheese, and a drizzle of enchilada sauce. Repeat this process until all ingredients are used, finishing with a layer of sauce and cheese on top.

Step 4: Bake the Casserole
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for another 10–15 minutes until the cheese is melted, golden, and bubbly.

Step 5: Rest and Serve
Allow the casserole to rest for 10 minutes before slicing. This helps it set and makes serving easier.

How to Serve

Serve Enchilada Casserole hot, garnished with fresh cilantro, a dollop of sour cream, or slices of avocado. It pairs perfectly with:

• Mexican rice or cilantro-lime rice
• A side of refried beans
• A fresh salad or coleslaw
• Chips and salsa or guacamole

It’s a crowd-pleasing dish that works beautifully for casual dinners, family meals, or potlucks.

Recipe Tips

• Use corn tortillas for a more authentic flavor — they hold up better than flour tortillas.
• Let it rest: Allow the casserole to cool slightly before serving so it holds together when cut.
• Adjust spice level: Add jalapeños or chipotle powder for extra heat.
• Use homemade enchilada sauce if you want deeper, more complex flavor.
• Don’t over-saturate the tortillas: Use enough sauce to coat, not drown, each layer.

Variations

1. Chicken Enchilada Casserole:
   Use cooked shredded chicken with green enchilada sauce and Monterey Jack cheese.
2. Beef Enchilada Casserole:
   Ground beef or steak strips with red enchilada sauce and cheddar cheese.
3. Vegetarian Enchilada Casserole:
   Use black beans, corn, zucchini, and spinach with spicy red sauce.
4. Vegan Enchilada Casserole:
   Replace cheese with vegan cheese and use plant-based protein such as tofu or lentils.
5. Breakfast Enchilada Casserole:
   Use scrambled eggs, potatoes, and sausage with mild enchilada sauce for a morning twist.

Freezing and Storage

Refrigeration:

• Store leftovers in an airtight container for up to 4 days in the refrigerator.
• Reheat in the oven at 350°F (175°C) for 15–20 minutes or in the microwave for quick servings.

Freezing:

• Assemble the casserole but do not bake. Wrap tightly in foil and freeze for up to 3 months.
• To cook, thaw overnight in the fridge and bake as directed.

Special Equipment Needed

• 9×13-inch baking dish
• Large skillet
• Mixing spoon or spatula
• Aluminum foil
• Sharp knife for slicing

Conclusion

Enchilada Casserole is the ultimate comfort food — rich, cheesy, and full of bold Mexican flavors. It takes the hassle out of traditional enchiladas while keeping all their delicious essence. Each layer melts together beautifully, giving you a warm, hearty dish that’s sure to satisfy everyone at the table.

Whether you’re cooking for your family, meal prepping for the week, or hosting friends, this Enchilada Casserole is guaranteed to impress. It’s simple to make, endlessly adaptable, and irresistibly flavorful — a true crowd-pleaser and a recipe you’ll come back to time and time again.

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Enchilada Casserole

Author: admin Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 8 Calories: 380–420 kcal per serving

Description

Enchilada Casserole is a hearty, flavorful, and comforting dish that brings all the bold, zesty flavors of traditional enchiladas into one easy-to-assemble layered bake.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling:

• 1 lb (450 g)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

For the Casserole Layers:

• 2 cups enchilada sauce (store-bought or homemade)
• 8 corn 8–10 or flour tortillas, cut in halves or quarters
• 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, or both)
• 1 cup corn kernels (optional)
• 1 cup cooked black beans (optional, if not using as main protein)
• ¼ cup chopped cilantro (for garnish)
• ¼ cup sliced black olives (optional)

Instructions

1. Step 1: Prepare the Meat or Bean Filling : In a large skillet, heat olive oil over medium heat. Add diced onion and cook for about 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds. Add your choice of ground beef, shredded chicken, or black beans. Season with cumin, chili powder, paprika, salt, and pepper. Stir well and cook until the filling is fully heated and flavorful.
2. Step 2: Prepare the Baking Dish : Lightly grease a 9x13-inch casserole dish. Spread a thin layer of enchilada sauce at the bottom — this keeps the tortillas from sticking.
3. Step 3: Layer the Ingredients : Place a layer of tortillas on the bottom, overlapping slightly. Add a layer of the filling, a handful of corn and beans, some cheese, and a drizzle of enchilada sauce. Repeat this process until all ingredients are used, finishing with a layer of sauce and cheese on top.
4. Step 4: Bake the Casserole : Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for another 10–15 minutes until the cheese is melted, golden, and bubbly.
5. Step 5: Rest and Serve : Allow the casserole to rest for 10 minutes before slicing. This helps it set and makes serving easier.

Keywords: Enchilada Casserole