After more than 10 years of sharing comfort food recipes online, I've learned that the easiest recipes are often the ones people make again and again. Enchilada casserole is what I make when I want all of the flavors of enchiladas without spending time rolling tortillas one by one. Everything gets layered into a baking dish with seasoned beef, enchilada sauce, cheese, and tortillas, then baked until bubbly and golden.
My recipe works because the layers are balanced with just the right amount of sauce and cheese, so you get a casserole that's flavorful and hearty without turning soggy. You will love these with my Chicken Rotel Dip and Rotel Dip with Ground Beef.
Enchilada Casserole Ingredients
- Ground Beef: You can also use ground turkey, ground chicken, shredded chicken, or sausage.
- Oil: I use avocado or olive oil, but vegetable or canola oil will work as well.
- Onions
- Garlic
- Taco Seasoning: I use my Homemade Taco Seasoning recipe.
- Diced Green Chiles
- Enchilada Sauce
- Corn (fresh, canned, or frozen)
- Corn Tortillas or Flour Tortillas
- Grated Cheddar and Monterey Cheese
How to Make Enchilada Casserole
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Soften the tortillas: Preheat the oven to 375 degrees. Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the tortillas and cook on both sides to soften the tortillas. Remove the tortillas from the pan and set them aside.
- Brown the Beef: Use the same skillet over medium-high heat and add the ground beef and onions. Cook for 5-6 minutes, breaking up the meat as it cooks, until the beef is browned and the onions are softened. Drain any excess fat if needed.
- Season the Filling: Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the taco seasoning and stir well to coat the beef. Add the diced green chiles and corn. Stir to combine and simmer for 3-5 minutes until heated through.
- Build the First Layer: Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish. Arrange a layer of tortillas over the top, cut or tear them as needed to fit. Spoon a portion of the beef mixture over the tortillas, drizzle some enchilada sauce, and sprinkle with a layer of cheddar and Monterey cheese.
- Step 4: Repeat the Layers: Continue layering tortillas, beef mixture, enchilada sauce, and cheese until all of the ingredients have been used. Finish with a generous layer of cheese on top.
- Step 5: Bake the Casserole: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Step 6: Rest and Serve: Allow the casserole to rest for 10 minutes before slicing. This helps the layers set and makes serving much easier. Garnish with your favorite toppings and serve.
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Enchilada Casserole Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 1 tablespoon oil I use avocado or olive oil but vegetable or canola oil will work as well.
- 12-14 corn or flour tortillas I use corn tortillas
- 1 pound ground beef You can also use ground turkey ground chicken, shredded chicken, or sausage.
- ½ cup diced onions
- 4 garlic cloves Minced
- taco seasoning I use my Homemade Taco Seasoning recipe. You can also use a store-bought packet.
- 7 ounce canned diced green chiles Drained
- 1-2 cups corn Fresh, canned, or frozen; I use 1 cup
- 2 cups enchilada sauce
- 3 cups grated cheddar and Monterey jack cheese I use 1 ½ cups cheddar and 1 ½ cups Monterey Jack. Feel free to use more cheese if you like it extra cheesy.
Instructions
- Preheat the oven to 375 degrees. Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the tortillas and cook on both sides to soften the tortillas. Remove the tortillas from the pan and set them aside.12-14 corn or flour tortillas, 1 tablespoon oil
- Use the same skillet over medium-high heat and add the ground beef and onions. Cook for 5-6 minutes, breaking up the meat as it cooks, until the beef is browned and the onions are softened. Drain any excess fat if needed.1 pound ground beef, ½ cup diced onions
- Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the taco seasoning and stir well to coat the beef. Add the diced green chiles and corn. Stir to combine and simmer for 3-5 minutes until heated through. Taste the mixture and adjust the spices and seasoning as needed.4 garlic cloves, taco seasoning, 7 ounce canned diced green chiles, 1-2 cups corn
- Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish. Arrange a layer of tortillas over the top, cut or tear them as needed to fit. Spoon a portion of the beef mixture over the tortillas, drizzle some enchilada sauce, and sprinkle with a layer of cheddar and Monterey cheese.2 cups enchilada sauce, 3 cups grated cheddar and Monterey jack cheese
- Continue layering tortillas, beef mixture, enchilada sauce, and cheese until all of the ingredients have been used. Finish with a generous layer of cheese on top.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Allow the casserole to rest for 10 minutes before slicing. This helps the layers set and makes serving much easier. Garnish with your favorite toppings and serve.
Notes
- Lightly fry or warm the corn tortillas before layering to prevent them from becoming gummy during baking.
- Drain excess grease from the beef before adding the remaining ingredients.
- Don't oversaturate the casserole with sauce. Too much sauce can make the layers soggy.
- Shred your own cheese for the best melt and texture. Pre-shredded cheese contains anti-caking agents that don't melt as smoothly.
- Allow the casserole to rest for 10 minutes before slicing so the layers can set.
- Use freshly grated cheese for the gooey, cheesy pull everyone wants.
- Cover with foil for the first part of baking to keep the casserole from drying out.
- Remove the foil at the end to help the cheese brown and bubble.
- If using flour tortillas, expect a softer texture than corn tortillas.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitutions and Variations
- Ground Turkey
- Ground Chicken
- Shredded Chicken Rotisserie Chicken
- Shredded Beef
- Pulled Pork
- Chorizo
- Black Beans
- Pinto Beans
- Refried Beans
- Low-Carb Tortillas
- Green Enchilada Sauce
- Salsa Verde
- Fire-Roasted Tomatoes
- Jalapeños
- Chipotle Peppers in Adobo
- Bell Peppers
- Poblano Peppers
- Zucchini
- Spinach
Frequently Asked Questions and Recipe Pro Tips
Yes. Assemble the casserole up to 24 hours in advance, cover it tightly, and store it in the fridge. When you're ready to bake, let it sit at room temperature for 20–30 minutes first so it cooks evenly.
Ground beef, shredded chicken, ground turkey, and shredded beef all work well. This recipe is flexible, so use whatever protein you have on hand.
Yes. Black beans, pinto beans, refried beans, or a combination of beans and vegetables make a great vegetarian version.
Both corn and flour tortillas work. Corn tortillas have a more traditional enchilada flavor and hold up well during baking, while flour tortillas create a softer casserole.
Too much sauce, watery vegetables, or excess liquid from the meat can cause this. Drain cooked meat well and avoid adding extra sauce unless you prefer a softer casserole.
Cook them in a little bit of oil first. This will keep them pliable and flexible.
Cheddar, Monterey Jack, Pepper Jack, Colby Jack, or a Mexican cheese blend all work great. I like using a combination for the best flavor and melt.
The casserole is ready when the cheese is melted and bubbly and the edges are lightly browned. The center should be hot throughout.
Yes. Green enchilada sauce works great and gives the casserole a completely different flavor profile. Use whichever version your family prefers.
Of course. Add diced jalapeños, hot green chiles, Pepper Jack cheese, chipotle peppers, or your favorite hot sauce to kick up the heat.
Store leftovers tightly covered in the fridge for 3–4 days. The flavors actually get even better the next day.
Absolutely. You can freeze it before or after baking. Wrap it tightly and store it for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.
Cover it with foil and reheat in the oven at 350 degrees until warmed through. Individual portions also reheat well in the microwave.
What to Serve with Enchilada Casserole
Pair this with Chipotle Rice recipe, Slow Cooker Crockpot Spanish Rice, High Protein Queso, and Smoked Salsa.
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