Enchilada Casserole

Enchiladas are a treat to get at a restaurant: golden tortillas rolled around a savory meat or cheese filling, then smothered with sauce and topped with melty cheese. It’s a delicious and familiar dish, but one that can be time-consuming to make from scratch. Luckily, there are several fun ways to make enchiladas at home—like this beef enchilada casserole recipe.

We make this easy casserole by seasoning ground beef with salsa and enchilada sauce. It’s saucy enough to satisfy, but not so saucy that it’ll make the enchiladas soggy. This beefy mixture is stacked in a baking dish with tortillas, corn and cheese, then it’s baked off. Enchilada casserole captures everything we love about the original dish, without all the extra work. The dish comes together in less than an hour!

Enchilada Casserole Ingredients

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• Ground beef filling: We season ground beef with enchilada sauce and salsa. The mixture comes together quickly and has a perfectly saucy consistency.
• Corn: These sweet kernels add a pop of color and juicy texture to every bite.
• Cheddar cheese: We use cheddar cheese because it’s sharp and buttery, plus it gives the casserole a gorgeous orange hue! Most types of cheese, like mozzarella, Colby jack or a blend of Mexican cheeses, would work in this recipe.
• Flour tortillas: Flour tortillas are easy to work with, but you can make the casserole extra special with homemade corn tortillas.

Directions

Step 1: Prepare the meat mixture

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Preheat the oven to 350°F. In a large skillet, cook the ground beef over medium heat until no longer pink, breaking it into crumbles. Drain the excess grease, then stir in the enchilada sauce and salsa.

Step 2: Layer the meat mixture, corn and cheese

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Place two tortillas (overlapping as necessary) in the bottom of a greased 13×9-inch baking dish. Cover them with one-third of the meat mixture. Top with 1 cup corn and 1-1/3 cups cheese.

Step 3: Repeat the layers

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Repeat the layers once, then finish with the remaining tortillas, meat and cheese.

Step 4: Bake the enchilada casserole

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Bake, uncovered, for 30 minutes or until bubbly. If desired, garnish with diced tomatoes, sliced jalapenos, and sour cream.

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Enchilada Casserole Variations

• Chicken enchilada casserole: Instead of beef, use ground chicken or rotisserie chicken to make a chicken enchilada casserole.
• Deluxe enchilada casserole: Along with the corn, sprinkle sliced ripe olives and chopped green chiles over the meat layer.
• Hearty enchilada casserole: Along with the enchilada sauce and salsa, stir in one can (15 ounces) of drained, rinsed black beans.
• Green enchilada casserole: Use salsa verde made with tomatillos or a green enchilada sauce (like we do in Joanna Gaines’ chicken enchiladas).
• Vegetarian enchilada casserole: Make the filling with veggies, black beans and rice to make a casserole version of rice and bean enchiladas.

How to Store Enchilada Casserole

Store leftovers in an airtight container in the refrigerator for up to four days. They’ll taste great, but the tortillas will become soggy over time as they absorb moisture. It’s best to reheat the casserole in a 350° oven to restore the original texture. In a pinch, you can use the microwave, but the tortillas will be very soft.

Can you freeze enchilada casserole?

It’s best to freeze enchilada casserole before baking it. Cover the unbaked casserole, and store it in the freezer for up to three or four months. To use, partially thaw the casserole in the refrigerator overnight. Remove the dish from the refrigerator 30 minutes before baking. Bake the casserole as directed, increasing the time as needed to heat through. The casserole is finished when a thermometer inserted in the center reads 165°.

Enchilada Casserole Tips

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Do you have to make homemade enchilada sauce?

We use store-bought enchilada sauce to make this easy enchilada casserole. That said, you can make your own enchilada sauce in about 30 minutes! To make your own enchilada sauce, make a roux with flour and olive oil in a saucepan. Add spices like chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper. Add a little brown sugar for a sweet-and-spicy vibe. Cook for a few minutes to bring out the spices’ aromatic compounds. Then, whisk in vegetable broth, and simmer until thickened, about 20 minutes.

What do you serve with enchilada casserole?

Serve enchilada casserole with homemade taco toppings, like sour cream, sliced or pickled red onion, thinly sliced radishes, diced tomatoes, sliced avocado or guacamole, lime wedges, jalapenos, hot sauce or salsa. The casserole is plenty filling on its own, but you can pair it with Mexican side dishes or a light salad.

Can you use salsa instead of enchilada sauce?

There is already salsa in this enchilada casserole recipe, but you can substitute more of it for the enchilada sauce if you’d like. However, enchilada sauce is smoother and a bit creamier than salsa, and it makes the dish taste more authentic.

How do you keep enchiladas from getting soggy?

Enchiladas can become soggy if they’re made with too much sauce. This recipe isn’t your typical enchilada dish, though, as we layer the filling layered with tortillas (like a Mexican lasagna). The sauce is mixed in with the beef mixture, and the added cheese in the layers helps make this a creamy, but not soggy, dish. Baking it uncovered will evaporate any unnecessary liquid, too.

Is it better to use corn or flour tortillas for easy enchilada casserole?

Corn tortillas are the traditional choice for enchiladas, but either tortilla works for this recipe. For a more authentic flavor, swap in corn tortillas—no extra preparation or adjustments needed. Corn tortillas typically come in larger packages, but you can use up the extras in these corn tortilla recipes.