Enchilada Casserole Recipe
If I had to pick just one weeknight hero for flavor, comfort, and pure ease, this Enchilada Casserole would absolutely be it. With layers of savory seasoned meat, hearty black beans, sweet corn, and melty cheese all wrapped up in tender tortillas and smothered in a classic enchilada sauce, this dish takes everything you love about enchiladas and turns it into a foolproof, crowd-pleasing bake. Whether you’re feeding a hungry family or looking for leftovers that’ll make you excited for lunch, this Enchilada Casserole delivers bold taste and hearty satisfaction every single time.
Ingredients You’ll Need
One of the best things about this dish is just how simple but essential each ingredient is. Every element brings something special—be it flavor, texture, or that signature pop of color—that comes together in delicious, satisfying harmony.
- Ground beef or ground turkey: This is the hearty base, providing rich flavor and protein; choose turkey for a lighter twist.
- Olive oil (if using lean meat): This helps ensure juicy, flavorful meat without sticking to the pan.
- Small onion (chopped): Adds subtle sweetness and depth to the meat mixture.
- Garlic (minced): A must for that unmistakable punch of flavor.
- Taco seasoning: Your spice shortcut—store-bought or homemade makes all the difference for warm, familiar notes.
- Red enchilada sauce: The signature tang and gentle heat that binds every layer together.
- Black beans (drained and rinsed): Bring creaminess, fiber, and earthy flavor to the filling.
- Frozen corn (thawed): Offers pops of sweetness and bright color in every bite.
- Diced green chiles: Gentle heat and a touch of tang—these are essential for true enchilada vibes.
- Corn tortillas (cut in halves or quarters): These create those craveable layers that hold everything together; swap flour tortillas if desired.
- Shredded Mexican cheese blend: Melts beautifully for oozy, golden perfection on top.
- Chopped cilantro and sour cream (optional): The ultimate fresh and creamy finishing touches—highly recommended!
How to Make Enchilada Casserole
Step 1: Sauté the Meat and Aromatics
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. In a large skillet set over medium heat, add olive oil if you’re using lean meat. Crumble in the ground beef or turkey and toss in the chopped onion. Cook these together, stirring often, until the meat is browned and the onion is tender, about 6 to 8 minutes. This foundational step layers in hearty flavor from the start.
Step 2: Add Garlic and Spices
Once your meat has some lovely color, sprinkle in the minced garlic and taco seasoning. Stir for about a minute—just until everything is fragrant and you can smell those cozy, familiar spices mingling with the sizzling meat. Don’t rush this moment; it’s where the magic really starts!
Step 3: Build the Filling
Stir in the red enchilada sauce, black beans, corn, and diced green chiles. Mix thoroughly to combine all the flavors and let everything simmer together for 3 to 4 minutes. This ensures your filling is rich, hearty, and beautifully melded—no bland bites here.
Step 4: Assemble the Enchilada Casserole
Spoon a thin layer of your meat and bean mixture into the bottom of the greased baking dish—this prevents sticking and makes for a perfect first scoop! Next, layer the tortilla pieces so they fully cover the surface. Add half of the remaining meat mixture, smoothing it out evenly, then shower with 1 cup of shredded cheese. Repeat with another tortilla layer, the rest of the filling, and finish with the remaining cheese. Layering is key for that ultimate casserole experience.
Step 5: Bake Until Bubbly
Cover your casserole with foil and bake for 20 minutes—this lets all the flavors marry and melts the cheese into dreamy, gooey goodness. Remove the foil and bake uncovered for another 10 minutes, so the top turns irresistibly bubbly and golden. Let your Enchilada Casserole rest for 5 to 10 minutes before slicing into it. This helps the layers set and keeps all that flavor right where you want it.
How to Serve Enchilada Casserole
Garnishes
Nothing tops off a hot, cheesy Enchilada Casserole like a handful of fresh toppings! I love a sprinkle of chopped cilantro for bright, herbaceous flavor and a generous dollop of cool, creamy sour cream. You can also add sliced green onions, avocados, or even a few jalapeño rounds if you want a little extra kick.
Side Dishes
Round out your meal with sides that celebrate those festive, Mexican-inspired flavors. Think fluffy cilantro-lime rice, smoky charred street corn, or a crisp salad tossed in a limey vinaigrette. Even a simple pile of crunchy tortilla chips and fresh salsa is a welcome companion.
Creative Ways to Present
Boost the wow factor by baking your Enchilada Casserole in individual ramekins for personal portions, or cut into neat squares and serve on a platter topped with vibrant garnishes. For a party, offer a toppings bar so everyone can customize their own piece—it’s fun and impressively shareable!
Make Ahead and Storage
Storing Leftovers
Store any extra Enchilada Casserole covered tightly in the refrigerator for up to 4 days. The flavors only deepen as they mingle overnight, making leftovers extra tempting! Transfer leftovers to airtight containers for easy grab-and-go lunches.
Freezing
Enchilada Casserole is a freezer’s best friend. Simply assemble the casserole in a freezer-safe dish, cover well with foil and plastic wrap, and freeze before or after baking for up to 3 months. To cook from frozen, let it thaw overnight in the fridge and then bake as usual, adding a few extra minutes if needed.
Reheating
For best results, reheat individual portions in the microwave or rewarm the whole casserole in a 350°F oven covered with foil until heated through. A quick sprinkle of fresh cheese on top before reheating brings back that irresistible melty magic.
FAQs
Can I make Enchilada Casserole vegetarian?
Absolutely! Simply skip the meat and add extra black beans, pinto beans, or even sautéed vegetables like peppers, zucchini, or mushrooms. It’s hearty, filling, and just as delicious.
Can I use flour tortillas instead of corn?
Definitely. While corn tortillas offer traditional flavor and texture, flour tortillas work beautifully for a softer, milder bite. Just layer as usual, and enjoy the delicious difference.
How can I make this spicier?
If you love some heat, try adding sliced jalapeños, extra green chiles, a touch of hot sauce, or a pinch of cayenne pepper to the filling. You can also use a spicy enchilada sauce for an extra kick.
How do I keep the casserole from getting soggy?
Using sturdy, fresh tortillas and letting your casserole rest after baking will help everything set to sliceable perfection. Thaw and drain any frozen ingredients well before adding them to the filling.
Can I prepare Enchilada Casserole ahead of time?
Yes! You can fully assemble the casserole a day in advance, cover it tightly, then refrigerate until ready to bake. When ready, simply pop it in the oven, adding an extra 5–10 minutes to the bake time if it’s coming straight from the fridge.
Final Thoughts
Enchilada Casserole is the kind of cozy dinner that brings a smile to everyone at the table. With its rich flavors, easy prep, and flexible ingredients, there’s every reason to add this to your regular rotation. Try it soon, and prepare to fall in love with a new favorite comfort classic—happy cooking!
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Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Enchilada Casserole is a flavorful and easy-to-make dish that combines all the best elements of classic enchiladas in a convenient casserole form. Layers of tender meat, beans, corn, and cheese are stacked between corn tortillas and baked to perfection, creating a comforting meal the whole family will love.
Ingredients
For the Casserole:
- 1 lb ground beef or ground turkey
- 1 tablespoon olive oil (if using lean meat)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 (4 oz) can diced green chiles
- 8 small corn tortillas, cut in halves or quarters
- 2 cups shredded Mexican cheese blend
For Serving:
- Chopped cilantro and sour cream (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the Meat: In a large skillet over medium heat, cook the meat with onion until browned. Add garlic and taco seasoning, then stir in enchilada sauce, black beans, corn, and green chiles. Simmer to combine.
- Assemble the Casserole: Spread a layer of the meat mixture in the baking dish. Layer tortillas, meat mixture, and cheese. Repeat layers.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until bubbly. Rest before serving with cilantro and sour cream.
Notes
- For a vegetarian version, skip the meat and add extra beans or sautéed vegetables.
- Substitute flour tortillas if preferred. Add jalapeños or hot sauce for more heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
