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Enchilada Casserole Recipe
Enchilada Casserole Recipe photo by Taste of Home
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Enchilada Casserole Recipe

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4.5 44 49
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I get great reviews every time I serve this—even from my father, who usually doesn't like Mexican food. It smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa
Featured In: 13x9 Casserole Recipes
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound ground beef (90% lean)
  • 1 can (10 ounces) enchilada sauce
  • 1 cup salsa
  • 6 flour tortillas (10 inch)
  • 2 cups fresh or frozen corn
  • 4 cups (16 ounces) shredded cheddar cheese

Nutritional Facts

1 cup: 418 calories, 17g fat (9g saturated fat), 65mg cholesterol, 918mg sodium, 36g carbohydrate (4g sugars, 6g fiber), 28g protein.

Directions

  1. Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
  2. Place two tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
  3. Bake, uncovered, 30 minutes or until bubbly. Yield: 6-8 servings.

Test Kitchen Tips
  • If you like authentic Mexican flavor, corn tortillas will sub in seamlessly.
  • This recipe was made for mix-ins. We especially love to layer in black beans and corn for a nutritious boost.
  • Originally published as Enchilada Casserole in Bountiful Harvest Cookbook 1994, p33


    Reviews for Enchilada Casserole

    AVERAGE RATING
    (49)
    RATING DISTRIBUTION
    5 Star
     (27)
    4 Star
     (15)
    3 Star
     (4)
    2 Star
     (2)
    1 Star
     (1)
    MY REVIEW
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    MY REVIEW
    justkathere User ID: 8870035 263220
    Reviewed Mar. 8, 2017

    "My ex-mother-in-law made a casserole similar to this one. She usually made it in 2 smaller casserole dishes - one mild and the other one would blow your doors off but she never had corn in it. Thanks for sharing the recipe."

    MY REVIEW
    veggiemama User ID: 4640590 263183
    Reviewed Mar. 7, 2017

    "I made this vegetarian by using Morningstar Farms veggie crumbles. Delicious! It's a keeper!"

    MY REVIEW
    Sambur38 User ID: 8818748 256909
    Reviewed Nov. 17, 2016

    "Kids thought it was ok, I didn't like it. Not much flavor, Tortillas are soggy and difficult to cut. Will stick with regular enchiladas"

    MY REVIEW
    Mamanamasta User ID: 7561151 255845
    Reviewed Oct. 23, 2016

    "This was pretty excellent except for the corn, it was just too much. I followed the recipe exactly. I used fire roasted corn from the frozen section at Whole Foods. I would reduce the amount of corn next time."

    MY REVIEW
    tiffanykorn User ID: 6174400 255547
    Reviewed Oct. 17, 2016

    "Delicious and easy recipe that pleases a crowd. Made four of these for a big work lunch and it was a big hit with the whole team. Delivers good flavor without a bunch of time. Made them early and froze them until the day of."

    MY REVIEW
    lmludo User ID: 3151699 253510
    Reviewed Sep. 1, 2016

    "Great casserole! My kids requested enchiladas but these were a time saving alternative. Everyone liked them!"

    MY REVIEW
    rllewis7 User ID: 7124309 250539
    Reviewed Jul. 17, 2016

    "Great recipe for a quick and easy weeknight meal! I love the flexibility of this casserole, as you can add or subtract ingredients based on your family's tastes. I added green chiles and black beans to mine."

    MY REVIEW
    Barbarahl User ID: 8817184 249554
    Reviewed Jun. 18, 2016

    "This tasted great the first time I ate it. It doesn't reheat well at all, unless you like soggy tortillas. As long as you don't care about leftovers recipe taste great."

    MY REVIEW
    MsGwen413 User ID: 8879732 249515
    Reviewed Jun. 17, 2016

    "Great starter recipe. I made it a second time and added taco seasoning, diced chilies and a can of Ro-tel along with the enchilada sauce to the beef mixture and let it simmer. When I put it together, I added a can of drained and rinsed black beans and Mexican corn over the beef mixture. Made a great recipe even better. This recipe is so versatile and can be easily altered to individual tastes and preferences."

    MY REVIEW
    Loiscooks User ID: 3656565 246881
    Reviewed Apr. 10, 2016

    "Easy to make and tastes great. The only change I made was the addition of green chiles to the meat mixture. I think this recipe can be flexible, so next time I may add some refried beans. Thanks for such a good recipe."

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