Enchilada Casserole Recipe
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.
Servings 6 servings
Calories 584kcal
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
Any type of tortillas will work in this recipe.
- 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
Serving: 1serving | Calories: 584kcal | Carbohydrates: 34g | Protein: 34g | Fat: 34g