Enchilada Casserole Recipe
If you’re looking for a comforting, crowd-pleasing dish that’s as easy to assemble as it is delicious, Enchilada Casserole is about to become your weeknight hero. Imagine all the robust flavors of classic enchiladas—savory seasoned beef, melty cheese, zesty sauce—layered with corn tortillas into a bubbly, golden masterpiece. This casserole is perfect for sharing, perfect for leftovers, and perfect for those moments when you want big flavor with minimal fuss. Whether it’s a family dinner or a casual get-together, this Enchilada Casserole brings everyone to the table with anticipation and plenty of smiles.
Ingredients You’ll Need
Every ingredient in this Enchilada Casserole has a job to do, and together they create a dish that’s full of flavor, texture, and color. These simple pantry staples come together in the most wonderful way—each one contributing something special to the final bite.
- Ground beef (or ground turkey): The hearty base of your casserole, giving richness and protein. Turkey is a great lighter option!
- Onion: Diced and sautéed, it adds sweetness and depth to the meat mixture.
- Garlic: Freshly minced for that unmistakable savory punch.
- Ground cumin: Brings earthiness and that signature Mexican flavor profile.
- Chili powder: Adds a gentle kick and warm color to every bite.
- Salt and black pepper: Essential for balancing and enhancing all the flavors.
- Black beans: Creamy, fiber-rich, and a perfect partner for seasoned meat.
- Diced tomatoes with green chilies: These add juicy bursts of tang and a touch of heat.
- Red enchilada sauce: The saucy glue that ties everything together—choose your favorite brand for best results.
- Corn tortillas: Cut into quarters, they soften while baking and create those irresistible layers.
- Shredded cheddar or Mexican blend cheese: Melts into gooey, golden goodness—use a combo for more flavor.
- Chopped fresh cilantro (optional): A fresh, herby finish that brightens up your casserole.
- Sour cream, avocado, or sliced jalapeños (optional): The perfect toppings for a creamy, cool, or spicy accent.
How to Make Enchilada Casserole
Step 1: Sauté the Beef, Onion & Spices
Start by heating a large skillet over medium heat. Crumble in your ground beef (or turkey, if you’re making a lighter version) along with the diced onion. Cook them together, stirring occasionally, until the meat is browned and the onions turn soft and fragrant—usually about 6 to 8 minutes. Now, add your minced garlic, ground cumin, chili powder, salt, and pepper. Let everything mingle for another minute so the spices bloom and really infuse the meat with flavor.
Step 2: Add Beans & Tomatoes
To the skillet, add the drained and rinsed black beans and the can of diced tomatoes with green chilies—liquid and all! Stir well, then let the mixture simmer for about 3 to 4 minutes. This not only warms everything through, but also thickens the filling and helps all those bold flavors become best friends. Once you’re happy with the aroma, remove the skillet from the heat.
Step 3: Layer the Enchilada Casserole
Grab a greased 9×13-inch baking dish and spread a thin layer of enchilada sauce across the bottom. Now, start the fun part! Layer one third of the tortilla quarters over the sauce, followed by one third of the savory meat mixture, and then one third of the shredded cheese. Repeat this layering process two more times, ending with a generous layer of cheese on top. Pour the remaining enchilada sauce evenly over the casserole, letting it seep into every nook and cranny.
Step 4: Bake to Perfection
Cover your assembled casserole with foil and pop it into a preheated 375°F oven. Bake for 20 minutes to get everything bubbling and melty. Then, remove the foil and bake for another 10 minutes—this gives the cheese a chance to brown slightly and get irresistible. Let the casserole rest for 5 to 10 minutes after baking so it sets up and is easier to serve.
Step 5: Garnish & Serve
Just before serving, sprinkle with chopped cilantro for a burst of freshness. Add dollops of sour cream, creamy avocado slices, or spicy jalapeño rings—whatever you’re craving. Now, slice into hearty squares and savor every layer!
How to Serve Enchilada Casserole
Garnishes
Garnishing your Enchilada Casserole is where you can really get creative and add your own signature touch. A handful of chopped cilantro adds freshness and color, while tangy sour cream offers a creamy contrast to the spicy layers. Fans of heat will love a sprinkle of sliced jalapeños, and avocado brings a cool, buttery element that balances the rich flavors perfectly.
Side Dishes
This casserole is hearty enough to stand on its own, but a few simple sides can turn dinner into a full fiesta. Fluffy Mexican rice, charred corn on the cob, or a crisp green salad with lime vinaigrette all pair beautifully. Don’t forget the chips and salsa for scooping up any extra sauce!
Creative Ways to Present
If you’re feeding a crowd, try serving Enchilada Casserole family-style in the baking dish, letting everyone dig in at the table. For parties, cut the casserole into small squares and serve as flavorful finger food with toothpicks. Or personalize each plate with different garnishes so everyone gets their favorite combination of toppings.
Make Ahead and Storage
Storing Leftovers
Leftover Enchilada Casserole is one of life’s simple joys. Store any extras in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as they meld, so don’t be surprised if tomorrow’s slice tastes even better than today’s.
Freezing
This casserole was made for meal prep! Assemble the entire dish (but hold off on baking), wrap tightly in foil, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed. You can also freeze individual portions for quick lunches or dinners.
Reheating
To reheat, simply cover the casserole with foil and warm it in a 350°F oven until heated through—usually about 20 minutes. For single servings, the microwave works perfectly in a pinch. Add a splash of extra enchilada sauce if it looks a little dry, and don’t forget your favorite garnishes.
FAQs
Can I make this Enchilada Casserole vegetarian?
Absolutely! Just swap the ground beef or turkey for extra black beans, pinto beans, or even sautéed vegetables like zucchini and bell peppers. You’ll still get all those classic enchilada flavors, minus the meat.
What’s the best cheese to use?
A Mexican blend works beautifully, but cheddar, Monterey Jack, or even pepper jack will all melt deliciously. Mix and match based on what you have for even more flavor.
Can I use flour tortillas instead of corn?
Yes, you can substitute flour tortillas if that’s what you have on hand. Corn tortillas give a more traditional texture and flavor, but flour will still yield a tasty casserole with slightly softer layers.
How spicy is this Enchilada Casserole?
The dish is flavorful but not overly spicy, thanks to mild enchilada sauce and the gentle heat from green chilies. For more heat, add extra jalapeños or hot sauce to the filling or as a garnish.
Can I assemble Enchilada Casserole ahead of time?
Definitely! You can assemble the casserole up to 24 hours in advance and keep it covered in the fridge. When you’re ready, bake as directed—just add a few extra minutes if it’s going into the oven cold.
Final Thoughts
There’s nothing quite like gathering around the table to dig into a bubbling pan of Enchilada Casserole. It’s simple enough for a busy weeknight, yet special enough to share with friends. If you’ve never tried making this layered, cheesy classic at home, now’s the perfect time—give it a whirl and watch it disappear!
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Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This flavorful Enchilada Casserole combines layers of seasoned ground beef, black beans, diced tomatoes with green chilies, corn tortillas, and melted cheese. Baked to perfection and topped with a savory enchilada sauce, it’s an easy, hearty Mexican-inspired dish perfect for weeknight dinners or meal prep.
Ingredients
Meat Mixture
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, undrained
Other Ingredients
- 1 can (10 oz) red enchilada sauce
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheddar or Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream, avocado, or sliced jalapeños for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Meat Mixture: In a large skillet over medium heat, cook the ground beef with the diced onion until the meat is browned and the onion becomes soft, approximately 6–8 minutes. Add minced garlic, ground cumin, chili powder, salt, and pepper. Stir everything together and cook for another minute to release the spices’ flavors.
- Add Beans and Tomatoes: Stir in the drained black beans and the undrained diced tomatoes with green chilies. Let the mixture simmer for 3–4 minutes to blend flavors, then remove the skillet from heat.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish and spread a thin layer of the enchilada sauce evenly across the bottom.
- Layer Ingredients: Create the casserole layers by first adding one-third of the tortilla quarters, followed by one-third of the meat mixture, and then one-third of the shredded cheese. Repeat this layering two more times, finishing with a layer of cheese on top. Pour any remaining enchilada sauce evenly over the top layer.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the casserole to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and slightly golden in color.
- Rest and Serve: Let the casserole rest for 5–10 minutes after baking. Garnish with chopped cilantro and serve with optional sour cream, sliced avocado, or jalapeños according to preference.
Notes
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- It freezes well, making it an excellent option for meal prepping and easy reheating.
- For a gluten-free version, be sure to use certified gluten-free corn tortillas.
- You can substitute ground turkey for beef to lower the fat content.
- Adjust spice levels by using mild, medium, or hot enchilada sauce to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
