Enchilada Casserole Recipe

Enchilada casserole has become a staple in our household, and for good reason. There’s something undeniably comforting about the layers of tortillas, savory filling, and melted cheese all baked together into a bubbling, flavorful dish. From busy weeknights to casual weekend gatherings, this recipe has consistently delivered smiles around our dinner table. My kids, who can sometimes be picky eaters, devour it without a second thought, and my husband always goes back for seconds (and sometimes thirds!). It’s the kind of meal that just feels right – easy to prepare, satisfyingly delicious, and adaptable to whatever ingredients you have on hand. If you’re looking for a crowd-pleasing dish that’s bursting with flavor and minimal fuss, look no further. This enchilada casserole is about to become your new go-to recipe.

Ingredients

To create this delectable enchilada casserole, you’ll need a collection of flavorful ingredients that come together to build layers of taste and texture. We’ve broken down the ingredients into easy-to-follow categories to make your shopping and preparation a breeze. Don’t be intimidated by the length of the list; many of these are pantry staples, and the result is well worth the effort.

For the Savory Beef Filling:

• 1 pound Ground Beef: Opt for lean ground beef (80/20 or 85/15) to minimize excess grease. Using a higher fat content ground beef will add more flavor but will require draining off the excess fat after browning. Ground turkey or chicken can be substituted for a lighter option.
• 1 medium Yellow Onion, diced: Yellow onions provide a foundational savory flavor. You can also use white or red onions depending on your preference and what you have available. Dicing ensures even cooking and distribution throughout the filling.
• 2 cloves Garlic, minced: Fresh garlic is essential for that pungent, aromatic kick. If you don’t have fresh garlic, you can substitute ½ teaspoon of garlic powder, but fresh is always preferred for the best flavor.
• 1 packet (1 ounce) Taco Seasoning: A pre-made taco seasoning packet is a convenient way to infuse the beef with classic Mexican spices. Look for a low-sodium option to control the salt content. You can also make your own taco seasoning from scratch for a more personalized flavor profile.
• 1 can (10 ounces) Diced Tomatoes and Green Chilies (like Rotel), undrained: These add moisture, acidity, and a touch of spice. Undrained ensures the filling remains moist and flavorful. You can choose mild, medium, or hot depending on your spice preference. Regular diced tomatoes with a small can of diced green chilies can also be used.
• 1 can (15 ounces) Black Beans, rinsed and drained: Black beans add protein, fiber, and a creamy texture to the filling. Rinsing removes excess sodium and canning liquid. Pinto beans or kidney beans can be used as alternatives.
• 1 can (15 ounces) Corn, drained: Corn kernels provide a touch of sweetness and a pleasant pop of texture. Frozen corn, thawed, can be used instead of canned. You can also use fire-roasted corn for a smoky flavor.

For the Enchilada Sauce:

• 1 can (10 ounces) Red Enchilada Sauce: Red enchilada sauce is the classic choice, lending a rich, slightly smoky, and savory flavor. Choose your preferred spice level – mild, medium, or hot. You can also explore green enchilada sauce for a different flavor profile.
• ½ cup Water: Water helps to thin the enchilada sauce slightly, ensuring even distribution and preventing it from becoming too thick or pasty during baking.

For the Casserole Assembly:

• 12 Corn Tortillas: Corn tortillas provide the traditional enchilada flavor and texture. Yellow or white corn tortillas will both work. You can also use flour tortillas if you prefer a softer texture, though corn tortillas are more authentic for enchiladas.
• 2 cups Shredded Cheese: Monterey Jack, cheddar, Colby Jack, or a Mexican cheese blend are all excellent choices. Shredding your own cheese from a block will melt more smoothly than pre-shredded cheese due to anti-caking agents in pre-shredded varieties. Consider using a combination of cheeses for a more complex flavor.

Optional Toppings (for serving):

• Sour Cream or Mexican Crema: Adds a cool and tangy contrast to the richness of the casserole.
• Chopped Fresh Cilantro: Provides a fresh, herbaceous flavor and a pop of color.
• Diced Avocado or Guacamole: Adds creaminess and healthy fats.
• Sliced Green Onions: Offers a mild oniony bite and visual appeal.
• Salsa: For an extra layer of flavor and heat.
• Black Olives, sliced: Adds a salty, briny flavor.
• Jalapeños, sliced (fresh or pickled): For those who like extra spice.

Instructions

Creating this enchilada casserole is surprisingly straightforward, even for novice cooks. Follow these step-by-step instructions to layer together a delicious and satisfying meal. We’ve broken it down into manageable sections, making the process clear and enjoyable.

Step 1: Prepare the Beef Filling

1. Brown the Ground Beef: In a large skillet or Dutch oven, place the ground beef over medium-high heat. Break it apart with a spoon or spatula as it cooks. Cook until the beef is browned and no longer pink. This typically takes about 5-7 minutes. Ensure you break up the beef into small crumbles for even cooking and texture in the casserole.
2. Drain Excess Grease (if necessary): If your ground beef is not lean, there may be excess grease in the skillet. Carefully drain off the grease. Tilting the skillet and spooning out the grease is a safe method. Leaving excess grease can make the casserole greasy and less appealing.
3. Sauté the Onion and Garlic: Add the diced onion to the skillet with the browned beef. Cook for about 3-5 minutes, or until the onion becomes softened and translucent. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. Sautéing the onion and garlic first builds a deeper flavor base for the filling.
4. Season the Beef Mixture: Sprinkle the taco seasoning packet over the beef and onion mixture. Stir well to ensure the spices are evenly distributed and coat the beef. Cook for about 1 minute, stirring constantly, to allow the spices to bloom and release their full flavor.
5. Add Remaining Filling Ingredients: Pour in the can of diced tomatoes and green chilies (undrained), black beans (rinsed and drained), and corn (drained). Stir everything together to combine all the ingredients thoroughly.
6. Simmer the Filling: Reduce the heat to medium-low and let the filling simmer for about 5-10 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. Simmering also helps to ensure the filling is heated through before assembling the casserole.

Step 2: Prepare the Enchilada Sauce

1. Combine Enchilada Sauce and Water: In a small bowl, whisk together the can of red enchilada sauce and ½ cup of water until well combined. This thins the sauce slightly, making it easier to spread and ensuring even moisture throughout the casserole.

Step 3: Assemble the Enchilada Casserole

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Greasing prevents the casserole from sticking to the bottom and sides of the dish.
2. Layer the Casserole – Bottom Layer: Pour about ½ cup of the enchilada sauce mixture into the bottom of the prepared baking dish and spread it evenly. This layer of sauce prevents the bottom tortillas from drying out and adds flavor to the base of the casserole.
3. Tortilla Layer: Arrange 6 corn tortillas in a single layer over the sauce in the baking dish, overlapping as needed to fit. You may need to trim or tear some tortillas to fit snugly and cover the bottom of the dish.
4. Beef Filling Layer: Spread half of the beef filling evenly over the tortilla layer. Ensure the filling is distributed evenly to provide flavor in every bite.
5. Cheese Layer (Optional First Cheese Layer): Sprinkle about ⅓ of the shredded cheese (approximately ⅔ cup) over the beef filling layer. This layer of cheese helps to bind the layers together and adds cheesy goodness throughout the casserole. This cheese layer is optional but recommended for extra cheesy flavor.
6. Repeat Layers: Repeat layers of tortillas, beef filling, and cheese (if using the first cheese layer) one more time: Arrange the remaining 6 tortillas over the cheese (or beef filling), then spread the remaining beef filling evenly over the tortillas, and sprinkle another ⅓ of the shredded cheese (approximately ⅔ cup) over the beef filling.
7. Top with Remaining Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top layer of cheese (or beef filling). Sprinkle the remaining shredded cheese (approximately ⅔ cup) evenly over the enchilada sauce. This final layer of cheese will melt into a golden, bubbly crust during baking.

Step 4: Bake the Enchilada Casserole

1. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese is melted and golden brown. The baking time may vary slightly depending on your oven, so keep an eye on it.
2. Rest (Optional): Let the casserole rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to slice and serve. Resting also helps prevent the filling from being too runny.

Step 5: Serve and Enjoy

1. Serve Hot: Carefully remove the enchilada casserole from the oven. Serve hot, garnished with your desired toppings such as sour cream, cilantro, avocado, green onions, or salsa. A large spatula or spoon is helpful for serving.

Nutrition Facts

Understanding the nutritional content of your meals can be helpful for making informed dietary choices. Please note that these are approximate values and can vary based on specific ingredients used, portion sizes, and brands. These values are estimates for a single serving of enchilada casserole based on the recipe outlined and divided into 8 servings.

• Servings: Approximately 8 servings
• Calories per Serving: Approximately 450-550 calories (This is an estimated range. Precise calorie count will depend on the fat content of the ground beef, type of cheese, and specific brands of ingredients used.)

Approximate Nutritional Breakdown per Serving (estimated):

• Protein: 30-35 grams
• Fat: 25-30 grams (Can vary significantly depending on the lean-ness of ground beef and type of cheese)
• Saturated Fat: 10-15 grams (Can vary significantly depending on the lean-ness of ground beef and type of cheese)
• Cholesterol: 100-120 mg
• Sodium: 800-1000 mg (Can vary significantly depending on the taco seasoning and enchilada sauce brands used. Using low-sodium options will reduce sodium content.)
• Carbohydrates: 40-45 grams
• Fiber: 8-10 grams
• Sugar: 5-7 grams (Primarily from tomatoes and corn)

Important Note: These values are estimates. For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you are using. Consider using leaner ground beef, reduced-fat cheese, and low-sodium taco seasoning and enchilada sauce to reduce fat and sodium content. Increasing the amount of vegetables, such as adding more corn, beans, or bell peppers, can increase fiber and nutrients while potentially slightly lowering the overall calorie density.

Preparation Time

One of the great advantages of enchilada casserole is that it’s relatively quick to prepare, making it perfect for weeknight meals or when you need a delicious dinner without spending hours in the kitchen.

• Prep Time: Approximately 20-25 minutes (This includes chopping vegetables, browning beef, and assembling the casserole layers.)
• Cook Time: 20-25 minutes
• Total Time: Approximately 40-50 minutes

This timeline allows for a satisfying and flavorful meal to be on the table in under an hour. The prep time can be further reduced if you use pre-diced onions and garlic, or if you prepare the beef filling ahead of time. The baking time is fairly consistent, but always check for doneness by ensuring the casserole is heated through and the cheese is melted and bubbly.

How to Serve

Enchilada casserole is a hearty and complete meal on its own, but pairing it with complementary side dishes and toppings can elevate the dining experience and cater to different tastes. Here are some serving suggestions to make your enchilada casserole meal even more enjoyable:

Toppings for Individual Servings:

• Sour Cream or Mexican Crema: A dollop of cool sour cream or tangy Mexican crema adds a refreshing contrast to the warm, savory casserole.
• Fresh Cilantro: Sprinkle chopped fresh cilantro over each serving for a burst of freshness and herbaceous flavor.
• Diced Avocado or Guacamole: Creamy avocado or guacamole provides richness and healthy fats, complementing the spiciness of the casserole.
• Sliced Green Onions: Thinly sliced green onions offer a mild oniony bite and a pop of color.
• Salsa: Serve with your favorite salsa – pico de gallo, salsa verde, or a classic red salsa – for extra flavor and heat.
• Hot Sauce: For those who crave more spice, offer a variety of hot sauces to customize the heat level.
• Lime Wedges: A squeeze of fresh lime juice brightens up the flavors and adds a zesty touch.

Side Dishes to Complement Enchilada Casserole:

• Mexican Rice: Classic Mexican rice (Spanish rice) is a perfect side dish that absorbs the flavorful sauce from the casserole.
• Refried Beans: Serve with a side of refried beans (pinto or black beans) for extra protein and a creamy texture.
• Cornbread or Corn Muffins: Sweet cornbread or corn muffins provide a nice contrast to the savory casserole.
• Side Salad with Lime Vinaigrette: A light and refreshing side salad with a lime vinaigrette helps to balance the richness of the casserole. Consider using mixed greens, tomatoes, cucumbers, and red onion.
• Grilled or Roasted Vegetables: Grilled or roasted bell peppers, zucchini, or onions can add a healthy and flavorful side dish.
• Chips and Guacamole or Salsa: Serve tortilla chips with guacamole or salsa as an appetizer or a side snack.

Serving Occasions:

• Weeknight Family Dinner: Enchilada casserole is a perfect weeknight meal because it’s relatively quick to prepare and satisfying for the whole family.
• Casual Gatherings and Potlucks: This casserole is easily transportable and feeds a crowd, making it ideal for potlucks, picnics, and casual get-togethers.
• Game Day Parties: Enchilada casserole is a crowd-pleasing dish for game day celebrations.
• Holiday Meals (as a side or main dish): While not traditionally a holiday dish, enchilada casserole can be a fun and flavorful addition to a holiday buffet, especially for less formal gatherings or as a vegetarian option if made with vegetable filling.
• Make-Ahead Meal Prep: The casserole can be assembled ahead of time and baked later, making it great for meal prepping or busy days.

Additional Tips

To ensure your enchilada casserole is a resounding success, consider these helpful tips and tricks that can enhance flavor, texture, and convenience.

1. Soften Tortillas for Easier Rolling (Optional, but Helpful for Traditional Enchiladas – less crucial for casserole): While not strictly rolling enchiladas in this casserole, softening corn tortillas briefly makes them more pliable and less likely to crack when layering. You can quickly soften them by briefly dipping each tortilla in warm enchilada sauce or lightly heating them in a dry skillet for a few seconds per side. This step is more critical for rolled enchiladas, but still can improve the texture in the casserole.
2. Customize the Spice Level: Control the heat of your casserole by choosing mild, medium, or hot enchilada sauce and diced tomatoes and green chilies. You can also add a pinch of cayenne pepper or a dash of hot sauce to the beef filling for extra spice. For those who prefer milder flavors, ensure you use mild versions of these ingredients and avoid adding extra spice. Serve with sliced jalapeños or hot sauce on the side for those who want to kick up the heat individually.
3. Make it Vegetarian or Vegan: Easily adapt this recipe for vegetarian or vegan diets. Substitute the ground beef with lentils, crumbled tempeh, or a vegetarian ground beef substitute. For a vegan version, use vegan cheese shreds and ensure your enchilada sauce is vegan-friendly (some may contain chicken broth). You can also add more vegetables like bell peppers, zucchini, or spinach to bulk up the filling and make it more nutritious.
4. Prepare the Filling Ahead of Time: Save time on busy days by preparing the beef filling a day or two in advance. Store it in an airtight container in the refrigerator. When ready to assemble the casserole, simply reheat the filling and proceed with layering and baking. This is a great way to break up the cooking process and makes weeknight dinners much easier.
5. Freeze for Future Meals: Enchilada casserole freezes exceptionally well, making it perfect for meal prepping or stocking up your freezer. Assemble the casserole in a freezer-safe dish, but do not bake it. Wrap it tightly in plastic wrap and then foil. Freeze for up to 2-3 months. When ready to bake, thaw it overnight in the refrigerator, or bake from frozen (adding about 20-30 minutes to the baking time). Baking from frozen may require covering the casserole with foil for the first part of the baking time to prevent the cheese from browning too quickly before the casserole is heated through.

FAQ Section

Here are some frequently asked questions about making enchilada casserole, covering common queries and concerns to help you create the perfect dish every time.

Q1: Can I use flour tortillas instead of corn tortillas?

A: Yes, you can use flour tortillas if you prefer a softer texture. However, corn tortillas are more traditional for enchiladas and provide a slightly different flavor and texture that many find more authentic. If using flour tortillas, be aware that they may become softer and less structured in the casserole compared to corn tortillas. Both options will work, so it comes down to personal preference.

Q2: Can I make enchilada casserole ahead of time?

A: Absolutely! Enchilada casserole is a great make-ahead dish. You can assemble the entire casserole up to 24 hours in advance and store it, covered, in the refrigerator. When ready to bake, simply preheat your oven and bake as directed, possibly adding a few extra minutes to the baking time if it’s very cold from the refrigerator. You can also prepare the beef filling ahead of time, as mentioned in the tips, for even quicker assembly on the day of baking.

Q3: How do I prevent my enchilada casserole from being too watery?

A: To avoid a watery casserole, make sure to drain excess grease from the ground beef after browning. Also, rinse and drain the black beans and corn thoroughly. Using undrained diced tomatoes and green chilies adds moisture and flavor, but ensure you are not adding extra liquid. Simmering the beef filling for a few minutes allows some of the excess moisture to evaporate. If you find your filling is still too watery, you can simmer it for a bit longer to reduce the liquid before assembling the casserole.

Q4: What are some good cheese substitutions for enchilada casserole?

A: Monterey Jack, cheddar, Colby Jack, and Mexican cheese blends are all excellent choices for enchilada casserole. For a spicier kick, you can use pepper jack cheese. For a milder flavor, mozzarella or provolone can also be used. Experiment with different combinations of cheeses to find your favorite flavor profile. You can also use a blend of cheeses, such as cheddar and Monterey Jack, for a more complex flavor.

Q5: Can I add other vegetables to the enchilada casserole?

A: Yes, definitely! Enchilada casserole is very versatile, and you can easily add other vegetables to customize it to your liking and boost its nutritional value. Good additions include diced bell peppers (any color), zucchini, spinach, mushrooms, or caramelized onions. Sauté the vegetables along with the onion and garlic before adding the taco seasoning and other filling ingredients. Adding vegetables is a great way to make the casserole even more hearty and flavorful.

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