Enchilada Casserole Recipe

4.5 48 53
Enchilada Casserole Recipe
Enchilada Casserole Recipe photo by Taste of Home
Publisher Photo

Enchilada Casserole Recipe

Read Reviews
4.5 48 53
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

Directions

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.
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.
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

    Nutritional Facts

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

    • 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
    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

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    Reviews forEnchilada Casserole

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    MY REVIEW
    mommayor User ID: 6425768 272959
    Reviewed Sep. 12, 2017

    "Very tasty. 2 thumbs up for this recipe. I added black beans, drained and rinsed, and half of the corn. This is definitely a recipe I'll make again."

    MY REVIEW
    Betty User ID: 9233143 271538
    Reviewed Aug. 9, 2017

    "I make enchiladas often because my family loves it.however my family don't eat ground beef and in this recipe I use seasoned shredded chicken instead. a can of diced tomatoes one can of corn spread throughout three layers.cheese and sour cream when done .taste great!I quick and easy recipe besides boiling the chicken which took the longest."

    MY REVIEW
    karenvk User ID: 5079734 269957
    Reviewed Jul. 25, 2017

    "Excellent recipe and so easy! I wasn't sure about the 4 cups of cheese but went ahead and used it all at my husbands insistence. We were not disappointed. I think the reviewer who had the idea of adding zucchini is a great idea. We have fresh zucchini starting and love the light peppery taste of small zucchinis. Next time I will chop some up to layer in. Before serving we also added extra salsa, chips, and sour cream. This recipe is a Keeper!"

    MY REVIEW
    GigiMarieMeme User ID: 7494410 267431
    Reviewed May. 29, 2017

    "This was so easy and very good. This calls for ingredients I usually have on hand, and its cheesiness makes it old-fashioned comfort food. We love vegetables, so I'm going to add fresh spinach between the layers next time, or zucchini slices when our garden takes off. I don't understand the reviewer who commented that the corn was too much. I followed the recipe exactly and there was just a light sprinkling of corn that was not overpowering in any way."

    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!"

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