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Easy Enchilada Casserole

A close-up of a cheesy slice of enchilada casserole on a white plate, showcasing layers of tortilla chips, seasoned ground beef, and melted cheddar cheese.
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A simple and comforting layered enchilada casserole that delivers all the classic flavors without the fuss of rolling individual enchiladas. Perfect for a weeknight family dinner or potluck.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or shredded chicken
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can red enchilada sauce
  • 8 corn tortillas, cut into strips
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: chopped cilantro, sliced green onions, sour cream

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add ground beef or chicken and cook until browned, breaking it up with a spoon. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute more until fragrant.
  4. Stir in the rinsed and drained black beans and the can of enchilada sauce. Bring the mixture to a simmer, then reduce heat and let it cook for 5 minutes.
  5. In a 9×13 inch baking dish, spread a thin layer of the meat and bean mixture on the bottom.
  6. Arrange half of the tortilla strips over the meat mixture.
  7. Spoon half of the remaining meat and bean mixture over the tortillas.
  8. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese over the meat layer.
  9. Repeat the layers: remaining tortilla strips, remaining meat mixture, remaining Monterey Jack cheese, and remaining cheddar cheese.
  10. Cover the baking dish with aluminum foil.
  11. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  12. Let the casserole stand for 5-10 minutes before serving. Garnish with optional toppings like cilantro and green onions.

Notes

  • For a spicier casserole, add a pinch of cayenne pepper or a diced jalapeño to the meat mixture.
  • You can use leftover shredded rotisserie chicken for a quicker version.
  • If you prefer flour tortillas, you can use them, but corn tortillas are traditional for enchiladas.
  • This casserole is a great make-ahead meal. Assemble it up to a day in advance, cover, and refrigerate. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://recipestokeep.com/enchilada-casserole/