There’s something magic about a bubbling, cheese-topped Enchilada Casserole, fresh from the oven and ready to be devoured by a hungry crowd. This hearty dish wraps all your favorite enchilada flavors into easy, comforting layers—perfect for busy weeknights, fun family get-togethers, or whenever you’re craving bold, festive flavors without fuss. Everything comes together with pantry-friendly ingredients and a few wholesome staples, making Enchilada Casserole a go-to meal that’ll have everyone asking for seconds (and maybe even thirds!).
Ingredients You’ll Need
The beauty of this recipe is how just a handful of simple ingredients transform into something truly crave-worthy. Each one here plays a key role—whether adding heartiness, zest, or that signature melty-cheese finish that makes Enchilada Casserole so irresistible!
- Ground beef or turkey: Offers a rich, savory base—choose turkey for a lighter option without sacrificing flavor!
- Onion: Adds aromatic sweetness that deepens the flavor of your meat mixture.
- Garlic: Brings a punchy, robust kick and ties all the components together beautifully.
- Black beans: Provide creaminess, a protein boost, and lovely texture in every bite.
- Diced tomatoes with green chilies: Infuse the casserole with freshness and gentle heat.
- Red enchilada sauce: The essential saucy layer—rich, tangy, and full of Mexican-inspired flavor.
- Ground cumin: Delivers an earthy warmth that’s classic in Tex-Mex cooking.
- Chili powder: Rounds out the spices for a perfect touch of heat (without overpowering the dish!).
- Corn tortillas: Create those wonderful layers—choose certified gluten-free if needed.
- Shredded cheddar or Mexican blend cheese: For all that gooey, bubbly, golden goodness.
- Fresh cilantro (optional): Brightens the final dish with fresh herbal notes.
- Sour cream and sliced green onions: Perfect finishing touches for creaminess and crunch when serving.
How to Make Enchilada Casserole
Step 1: Prep the Oven and Pan
Start your adventure by preheating the oven to 375°F (190°C). Give a 9×13-inch baking dish a light coat of nonstick spray or a little oil—this will keep everything from sticking and make serving a snap when the Enchilada Casserole is ready.
Step 2: Sauté the Meat, Onion, and Garlic
In a large skillet over medium heat, cook your choice of ground beef or turkey with the diced onion until the meat is browned and the onion turns beautifully soft and translucent, about 6–8 minutes. Toss in the minced garlic and let it cook for just a minute—the aroma will tell you it’s ready! If there’s excess fat, you can drain it off for a lighter dish.
Step 3: Add Beans, Tomatoes, Spices, and Sauce
Stir in the black beans, diced tomatoes with green chilies, and about half of your enchilada sauce. Sprinkle in the ground cumin and chili powder for that deep, smoky flavor profile. Let everything simmer together for 3–4 minutes so the flavors can mingle and deepen—it’s like a mini fiesta happening in your pan!
Step 4: Assemble the Enchilada Casserole Layers
Spread a few spoonfuls of enchilada sauce on the bottom of your prepared baking dish to set the stage (and prevent sticking). Lay half the corn tortillas across the sauce, followed by half of your tasty meat mixture, then give it all a generous blanket of shredded cheese. Repeat the layering: more tortillas, the remainder of the meat, and another glorious layer of cheese. Finish by drizzling the rest of your enchilada sauce over the top, making sure everything is nicely coated.
Step 5: Bake to Melted, Bubbling Perfection
Cover the pan with foil and let it bake for 20 minutes, locking in moisture and melting the flavors together. Remove the foil and continue baking for another 10–15 minutes until the cheese turns golden, gooey, and irresistible. Give it a 5–10 minute rest after baking so the layers can settle—this will make slicing and serving much easier (and ensures you won’t burn your tongue from excitement!).
Step 6: Top and Serve
If desired, finish your Enchilada Casserole with a bright sprinkle of chopped cilantro and offer plenty of sour cream and fresh green onions on the side. The final flourish brings everything together for ultimate table appeal and taste.
How to Serve Enchilada Casserole
Garnishes
Garnishing is where you get to add that fresh, lively touch! Bright green cilantro, a cool dollop of sour cream, and snappy green onions all bring color and flavor contrast to your Enchilada Casserole. For extra flair, add chopped tomatoes, jalapeño slices, or even some avocado.
Side Dishes
Pair your Enchilada Casserole with a simple side salad or classic Mexican rice. A scoop of refried beans or a dish of sweet corn also make excellent companions. If you’re hosting a crowd, don’t forget a basket of tortilla chips with salsa or guacamole!
Creative Ways to Present
For a fun twist, serve individual portions in ramekins for dinner parties, or cut the casserole into small squares for a shareable appetizer. Leftover slices make fantastic wraps or stuffed inside burritos for lunch the next day—Enchilada Casserole is more versatile than it first appears!
Make Ahead and Storage
Storing Leftovers
Leftover Enchilada Casserole keeps beautifully in the fridge for up to four days. Simply cover the baking dish tightly with plastic wrap or transfer portions to airtight containers. The flavors only get better as they mingle!
Freezing
This casserole is freezer friendly. After assembling, but before baking, cover the dish tightly and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge and bake as directed—maybe adding a few minutes to ensure it’s heated through and bubbling.
Reheating
To reheat, cover the casserole with foil and bake at 350°F (175°C) for about 20 minutes, or until warmed through. For quick single servings, a microwave works great—just cover with a damp paper towel to keep things moist and prevent the cheese from overcooking.
FAQs
Can I make this Enchilada Casserole vegetarian?
Absolutely! Just swap out the meat for more black beans, pinto beans, or even some sautéed veggies like bell peppers, zucchini, or mushrooms. It’s just as filling, hearty, and delicious.
Do flour tortillas work instead of corn tortillas?
They can, but corn tortillas lend a traditional texture and flavor. Flour tortillas will result in a softer casserole with a slightly different bite—they’re great if you prefer a milder taste and a more tender bite.
What’s the best way to prevent a soggy casserole?
Make sure to drain your beans and tomatoes well, and don’t oversaturate each layer with sauce. The short rest time after baking also helps set the casserole before serving.
Which cheese melts best for Enchilada Casserole?
A Mexican blend or cheddar cheese melts into lovely, gooey layers. Feel free to mix in Monterey Jack or pepper jack if you like things with a bit of kick!
Can I use green enchilada sauce instead of red?
Definitely! Green enchilada sauce offers a tangy twist that’s fantastic with chicken or vegetarian versions. Just swap in an equal amount for a new flavor profile.
Final Thoughts
You really don’t need a special occasion to whip up Enchilada Casserole—it’s pure comfort any day of the week. Don’t be surprised if it disappears before your eyes! Give this recipe a try and share the joy (and leftovers) with friends and family. Happy cooking!
Print
Enchilada Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Enchilada Casserole is a delicious and easy-to-make twist on classic enchiladas. Layers of seasoned ground beef, black beans, cheese, and tortillas are baked to perfection, creating a comforting and flavorful meal for the whole family.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
Additional Ingredients:
- 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 ground cumin
- 1/2 teaspoon chili powder
- 8 small corn tortillas, cut in halves or quarters
- 2 cups shredded cheddar or Mexican blend cheese
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream and sliced green onions for serving
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef and diced onion until browned. Add garlic and cook for 1 more minute. Drain excess fat if needed.
- Stir in black beans, diced tomatoes, half of the enchilada sauce, cumin, and chili powder. Simmer for 3–4 minutes.
- Layer ingredients in the baking dish: sauce, tortillas, meat mixture, cheese. Repeat layers. Top with remaining sauce.
- Cover with foil and bake for 20 minutes. Uncover and bake for 10–15 minutes more until bubbly.
- Let sit for 5–10 minutes before serving. Top with cilantro, sour cream, and green onions.
Notes
- You can substitute ground meat with shredded rotisserie chicken or make it vegetarian by using extra beans and veggies.
- Green enchilada sauce can be used for a tangier flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 440
- Sugar: 4g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
