Enchilada Casserole

This easy Enchilada Casserole recipe is packed with flavor, textures and vibrant colors. Serve it with your favorite Mexican-inspired side dishes for fiesta night at home.

Ingredients to Make Enchilada Casserole Recipe

Easy casserole recipes make the world go-round. This Enchilada Casserole features layers of taco meat, black beans, tomatoes and corn tortillas. The beauty of a casserole is you can adapt the ingredients using a variety of veggies that you like. This Enchilada Casserole recipe is perfectly customizable and could be turned into an easy chicken enchilada casserole using shredded chicken in place of ground beef. You can make them one day in advance and pop it into the oven bake just before serving for an easy weeknight dinner the whole family will love. Serve it with a side of Mexican rice and roasted corn to round out the meal. Ingredients to make Enchilada Casserole: (Scroll down for full printable recipe card.)

• Meat – Lean ground beef, I used 90/10.
• Onion – Sweet onion or yellow onion for a stronger onion flavor.
• Oil – Olive oil or vegetable oil for sautéing the beef and onion.
• Seasonings – One packet taco seasoning, seasoned salt, cumin, granulated garlic or garlic powder and lemon pepper.
• Liquid – Beef stock or beef broth. You could also use water, but beef stock adds more flavor.
• Chilies – Canned diced green chiles add a hint of spice. You can use mild, medium or hot, go with your preference.
• Sauce – Canned red enchilada sauce or taco sauce.
• Tortillas – 15 corn tortillas, either white corn or yellow corn tortillas.
• Cheese – Shredded colby jack cheese.
• Beans – Black beans add texture.
• Tomatoes – Cherry tomato halves for freshness.
• Garnishes – Cilantro, sour cream, pickled or fresh jalapenos and salsa for serving.

How to Make the Best Enchilada Casserole Recipe

• Heat Oven and Prepare Casserole Dish – Spray a 13×9-inch baking dish with nonstick cooking spray.
• Ground Beef and Onion – Cook the ground beef and onion in a large skillet over medium-high heat until no pink remains, then drain any excess grease from the pan.
• Spices – To the beef mixture add taco seasoning, seasoned salt, cumin, granulated garlic, lemon pepper.
• Liquid – Pour beef stock or water and green chiles into pan. Stir then simmer until the liquid is reduced.
• Assemble Casserole – Spread one half cup enchilada sauce onto the bottom of the dish. Top with tortillas, overlapping.
• Add Sauce and Taco Meat – Drizzle tortillas with one cup sauce, top with taco meat, cherry tomatoes and black beans. Sprinkle with cheddar cheese. Repeat Layers ending with enchilada sauce and remaining cup cheese.
• Oven – Bake per the recipe until bubbly and golden brown. Remove from oven, let stand 5 minutes.
• Serve – Cut into squares and garnish with cilantro, sour cream and jalapeños.

Tips for Making Easy Enchilada Casserole

• Kitchen Tools You’ll Need: One 12-inch skillet, sharp knife and chopping board, measuring cups and spoons, cheese grater and 13×9-inch baking dish.
• Adapt the Spice to Suit Your Taste: If you want a very mild flavor you may opt to leave out the green chiles or choose chiles that are milder and don’t pack as much heat. Likewise, if you prefer a spicier version use hot green chiles and drizzle with a green salsa verde sauce on top.
• How to Assemble the Tortillas Layer: To assemble the tortillas layer, cut three tortillas in half and place the straight edge against the side of the dish. Fill in the center with two whole tortillas. (See the process shots for a visual demonstration.)
• Suggested Toppings: Sour cream, pickled or fresh jalapenos, cilantro, avocado, black olives, salsa or pico de gallo and guacamole.

Recipe Variations

• Enchilada Sauce Substitution: You can use taco sauce in place of red enchilada sauce. You can also adapt this recipe using green enchilada sauce instead of red sauce.
• Cheese: For added spice substitute pepper jack cheese for colby jack cheese. You could also use a shredded Mexican blend cheese or monterey jack cheese.
• Tortillas: You can use flour tortillas in place of corn tortillas, although corn is typically used for enchiladas.
• Meat Substitutes: You could use ground chicken, ground pork or ground turkey in this recipe in the same amount.
• Peppers: You could add red bell pepper or poblano pepper to the meat mixture to expand the flavor profile. You could also add corn kernels.
• Tomatoes: The cherry tomatoes add a really nice fresh texture to the layers. You could omit them, if preferred and serve salsa on top.

Storage and Leftovers

• Leftovers: Store Enchilada Casserole in an airtight container or covered with aluminum foil chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in single serving portions in the microwave.
• Freezer Tips: You can freeze Enchilada Casserole for up to 2 months. Thaw in the fridge and reheat in a preheated 350°F oven until heated through.

More Easy Casserole Recipes to Make

• Top this Southwestern Casserole with a Sweet Corn Crust with lettuce, sour cream and tomatoes.
• Mexican Salsa Chicken and Rice Casserole is a one dish meal.
• Beef and Noodles Casserole can be assembled in advance and baked just before serving.
• Make this Crockpot Breakfast Casserole in your slow cooker for an overnight make ahead option.
• Sloppy Joe Casserole is a family friendly fusion of two favorites.
• Elevated homemade Tuna Noodle Casserole.
• Mexican Bow Tie Pasta Bake from Noble Pig.

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Helpful Kitchen Items:

• 13×9-inch Baking Dish
• 12-inch Skillet
• Spatula
• Chopping Board and Knives