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Enchilada Casserole is a comforting shortcut recipe for classic enchiladas featuring ground beef, enchilada sauce, and of course, lots of ooey-gooey melted cheese. A delicious dinner that can be prepared in minutes. Additionally, this is also a freezer-friendly casserole for making in advance!
Enchilada Casserole
This Beef Enchilada Casserole recipe is everything you love about the flavors of beef enchiladas. But the tortillas are layered, much like lasagna, as opposed to tortillas rolled up. It is easy to customize and always very delicious!
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Pin It NowIngredients:
- Ground beef – can be substituted with ground turkey, cooked chicken breasts (shredded), chicken thighs, etc.
- Garlic powder
- Onion powder
- Chili powder
- Ground cumin
- Corn
- Diced tomatoes
- Flour tortillas – or corn tortillas
- Shredded cheese – Colby Jack cheese, cheddar cheese, Monterey jack cheese, or Mexican blend
- Red enchilada sauce – can be substituted with green enchilada sauce, based on preference
Instructions
Cook the ground beef in a large non-stick pan or skillet. After that, add the spices and stir until they evenly coat the meat. Next, stir the corn and diced tomatoes altogether into the beef mixture.
Place 4 tortillas on the bottom of an 8″ x 8″ inch baking dish. Top the tortillas with a few spoonfuls of the beef mixture and a handful of shredded cheese. Additionally, you can add in extra peppers or seasonings, if desired.
Continue this process two more times, creating layers with the tortillas, beef, and cheese. That’s it! After all, this is such a simple casserole dinner… we love it! Altogether, the preparation is about 20 minutes before the dish is ready to bake in the oven.
Finally, top the dish with the enchilada sauce and bake for 30 minutes at 350°F, or until the cheese is bubbly. Serve and enjoy! Store the leftovers in the refrigerator for up to 3 days.
Sides and Toppings
This dish is great on its own or served with sides and toppings like sour cream, salsa, guacamole or avocado slice, green onions, chopped red onion, chopped cilantro, rice, refried beans, black beans, etc.
How to Freeze Enchilada Casserole
This ground beef enchilada casserole can also be made ahead and frozen. Assemble the casserole as instructed and wrap the baking dish in a couple of layers of plastic wrap or aluminum foil. Freeze the chicken enchilada casserole for up to 2 months. Thaw the casserole in the fridge overnight or for 24 hours and bake as usual.
More Casserole Recipes
Enchilada Casserole Recipe
Enchilada Casserole
Equipment
- Skillet
- wooden spoon
- square 8"x8" casserole dish
Ingredients
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ¾ teaspoon ground cumin
- 1 cup canned corn (drained)
- 1 cup diced tomatoes
- 12 medium sized flour tortillas
- 2½ cups shredded Colby Jack cheese (or cheese of choice)
- 10 ounce red enchilada sauce
Instructions
- Preheat oven to 350℉
- Cook the ground beef in a large non-stick pan or skillet. Drain excess fat.
- Add the spices and stir until they evenly coat the meat.
- Stir the corn and diced tomatoes into the beef mixture.
- Place 4 tortillas on the bottom of the baking dish.
- Top the tortillas with a few spoonfuls of the beef mixture and a handful of shredded cheese.
- Continue this process two more times, creating layers with the tortillas, beef, and cheese.
- Top the dish with the enchilada sauce and bake for 30 minutes at 350°F, or until the cheese is bubbly.
Notes
- Leftovers should be stored in an airtight container in the fridge for up to 3 days. Reheat your leftover casserole in the microwave for about 1 minute, or until the middle of your casserole is hot.
- Assemble the casserole as instructed and wrap the baking dish in a couple of layers of plastic wrap or aluminum foil.
- Freeze the chicken enchilada casserole for up to 2 months.
- Thaw the casserole in the fridge overnight or for 24 hours and bake as usual.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
