Get ready to fall in love with a comforting, flavor-packed meal that hits every note: Enchilada Casserole. This dinner is a weeknight hero, with its layers of hearty meat, melty cheese, zesty enchilada sauce, and tender tortillas. It captures the spirit of classic enchiladas but pares down the fuss, delivering bold Mexican flavors in every slice. Whether you’re cooking for a hungry family or prepping for a cozy dinner with friends, this Enchilada Casserole is about to earn a spot in your regular rotation.
Ingredients You’ll Need
The magic of Enchilada Casserole starts with simple, straightforward ingredients—each bringing something special to the table. From deeply savory ground meat to punchy spices and gooey cheese, the combination creates big flavor in every bite. Here’s what you’ll need, plus a few tips to make each component shine.
- Ground beef or turkey (1 lb): Use lean ground beef for classic flavor or swap in ground turkey for a lighter twist—both offer hearty protein and a meaty base.
- Olive oil (1 tablespoon): A drizzle in the pan helps soften the onions and gives depth to the meat mixture.
- Onion, diced (1 small): Fresh onion softens and sweetens as it cooks, infusing every bite with aromatic flavor.
- Garlic, minced (2 cloves): Just a couple of cloves heighten the savoriness of the casserole—don’t skip it!
- Black beans (1 15 oz can, drained & rinsed): Beans add creaminess, plant-based protein, and hearty texture that balances the dish beautifully.
- Diced tomatoes with green chilies (1 10 oz can): These bring a sweet-tangy brightness and a gentle kick—Rotel is a perfect choice.
- Red enchilada sauce (1 10 oz can): Rich, slightly smoky sauce ties all the flavors together and keeps everything deliciously saucy.
- Chili powder (1 teaspoon): A burst of earthy, toasty spice brings warmth without overwhelming heat.
- Cumin (1/2 teaspoon): Ground cumin deepens the Mexican flavor profile with its subtle, nutty aroma.
- Salt (1/2 teaspoon): Enhances every flavor and draws out the goodness from all the savory components.
- Shredded Mexican blend cheese (2 cups): The melt factor! A mix of Monterey Jack, cheddar, and more makes for seriously gooey layers.
- Corn tortillas (10): These sturdy yet tender tortillas soak up flavor while keeping their structure throughout baking.
- Chopped cilantro & sliced green onions (optional garnish): These fresh toppings add a final pop of color and bright flavor—totally optional, but highly recommended.
How to Make Enchilada Casserole
Step 1: Sauté the Aromatics
Start by preheating your oven to 375°F. In a large skillet over medium heat, pour in the olive oil and let it warm up. Add your diced onion and cook for 3 to 4 minutes, stirring occasionally, until it turns soft and fragrant. Next, toss in the minced garlic, stirring for about 30 seconds—just enough to wake up its aroma without burning.
Step 2: Brown the Meat
Add your ground beef or turkey to the pan and use a spoon to break it into small crumbles. Keep cooking until the meat is thoroughly browned and no pink remains, about 5 to 7 minutes. If there’s excess fat, go ahead and drain it off for a lighter casserole base.
Step 3: Build the Filling
Stir in the black beans, diced tomatoes with green chilies, enchilada sauce, chili powder, cumin, and salt. Mix everything well until combined, then let this savory mixture gently simmer for about 5 minutes. This is your flavor-packed filling, where everything melds together beautifully.
Step 4: Layer the Casserole
Grab a 9×13-inch baking dish and lightly grease it. Spoon a little of the meat mixture onto the bottom to prevent sticking. Layer half the chopped corn tortillas evenly, followed by half the meat mixture, and sprinkle with a hefty handful of shredded cheese. Repeat this layering with the remaining tortillas, the rest of the meat filling, and finish with the last of your cheese.
Step 5: Bake Until Bubbling
Cover the Enchilada Casserole snugly with foil and slide it into your preheated oven. Bake for 25 minutes to let everything meld and the cheese melt. Remove the foil and bake for an extra 10 minutes, until the top is bubbly and golden with irresistible little cheese crusts forming.
Step 6: Rest, Garnish, and Serve
Let the casserole rest for at least 10 minutes after it leaves the oven—this is key for maintaining those gorgeous layers. Just before serving, shower the top with chopped cilantro and sliced green onions for a burst of freshness and color.
How to Serve Enchilada Casserole
Garnishes
The right toppings take your Enchilada Casserole from good to unforgettable. Sprinkle on chopped cilantro and thinly sliced green onions for a fresh finish. If you like a cool contrast, a dollop of sour cream or slices of ripe avocado make every bite rich and creamy. For those who love a little heat, a drizzle of your favorite hot sauce or spoonful of salsa is the way to go.
Side Dishes
Enchilada Casserole is hearty but pairs perfectly with classic Mexican sides. Try serving it with fluffy Mexican rice, seasoned black beans, or a colorful corn salad. For even more crunch, whip up a simple green salad tossed with lime vinaigrette. These sides balance the richness of the casserole and make dinner feel like a true fiesta.
Creative Ways to Present
If you’re looking to wow your guests, cut the casserole into neat squares and serve individual portions on small plates with a swirl of crema and a wedge of lime. Mini casseroles baked in ramekins are perfect for a dinner party or potluck. You can also stuff fillings into halved bell peppers for a fun, gluten-free twist on the classic Enchilada Casserole presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Enchilada Casserole keeps beautifully! Simply cover the baking dish tightly with foil or transfer portions into airtight containers. Store in the refrigerator for up to 3–4 days. The flavors only get better after a night in the fridge, making lunch the next day something to look forward to.
Freezing
This casserole is a freezer superstar. Once baked and cooled, wrap individual slices or the entire dish in layers of plastic wrap and foil. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating for best texture and flavor.
Reheating
To reheat, transfer a slice or two of Enchilada Casserole to a microwave-safe plate and warm in one-minute intervals until heated through. For larger portions or the whole casserole, cover loosely with foil and bake in a 350°F oven until bubbly, about 20 to 25 minutes. Add extra cheese on top if desired to freshen up the cheesy crust.
FAQs
Can I make Enchilada Casserole ahead of time?
Absolutely! Assemble the casserole a day in advance, cover it tightly, and refrigerate. When you’re ready to eat, bake as directed, adding an extra 10 minutes to account for starting from cold. It’s a perfect make-ahead meal for busy nights.
What can I use instead of ground beef?
Feel free to swap in ground turkey, shredded rotisserie chicken, or even a plant-based meat alternative for a vegetarian spin. The beauty of Enchilada Casserole is how easily it adapts to your favorite protein or what you have on hand.
Can I use flour tortillas?
Yes, flour tortillas work well if you prefer a slightly softer, doughier casserole. Make sure to cut or tear them into pieces so they layer easily and soak up the tasty sauce.
Is this recipe gluten-free?
Enchilada Casserole is naturally gluten-free if you use certified gluten-free corn tortillas and check that your canned enchilada sauce is free from gluten-containing ingredients. Always double-check labels to be sure!
How spicy is this dish?
The casserole is moderately mild, with most of its warmth coming from the diced tomatoes with green chilies and chili powder. If you prefer more heat, swap in a spicier enchilada sauce or add chopped jalapeños. For less spice, use mild tomatoes and reduce the chili powder.
Final Thoughts
There’s something truly magical about digging into a homemade Enchilada Casserole—the melty cheese, the lively spices, the comforting layers. Whether you’re looking to spice up your weeknight routine or feed a crowd with minimal fuss, this is a delicious, crowd-pleasing meal you’ll crave again and again. Give it a whirl and see just how easy homemade Mexican nights can be!
Print
Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This Enchilada Casserole is a delicious twist on traditional enchiladas, with layers of seasoned ground beef, black beans, cheese, and corn tortillas baked to perfection. It’s an easy, satisfying meal that the whole family will love.
Ingredients
Main Ingredients:
- 1 lb ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (10 oz) can red enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 cups shredded Mexican blend cheese
- 10 corn tortillas
Garnish:
- Chopped cilantro and sliced green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté onions and garlic: In a large skillet, sauté the diced onion in olive oil until softened. Add garlic and cook briefly.
- Cook meat mixture: Add ground beef, cook until browned. Stir in black beans, tomatoes, enchilada sauce, spices. Simmer.
- Layer in baking dish: Spread meat mixture in a greased baking dish. Layer with tortillas, meat, and cheese.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly.
- Rest and garnish: Let rest for 10 minutes before serving. Garnish with cilantro and green onions.
Notes
- You can substitute flour tortillas or shredded rotisserie chicken for variation.
- Add corn or bell peppers for extra veggies.
- Serve with sour cream, avocado, or salsa on the side.
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