You know what’s better than spending an hour rolling individual enchiladas like some kind of tortilla origami master? Throwing everything into a casserole dish and calling it a day. This enchilada casserole gives you all the cheesy, saucy, comfort-food goodness of traditional enchiladas without requiring a degree in tortilla engineering. It’s basically enchiladas for people who have better things to do with their time—like eating enchiladas.

Why This Recipe is Awesome

It’s literally impossible to mess up. If you can layer ingredients like you’re making a lasagna and remember to turn on your oven, you’re golden. No rolling skills required, no tortilla tears to cry over, and no perfectly arranged enchiladas that fall apart the second you try to serve them.

This casserole feeds a crowd and tastes even better the next day, which means you can meal prep like a boss or just have amazing leftovers that don’t taste like sad reheated food. Plus, it’s completely customizable—want more cheese? Add more cheese. Hate olives? Skip the olives. It’s your casserole kingdom, and you make the rules.

The best part? It looks impressive enough for company but is easy enough for a random Tuesday when you can’t be bothered to think too hard about dinner. One dish, minimal cleanup, maximum flavor—what more could you want from life?

Gourmet Grilled Cheese That’ll Make You Forget You Ever Ate the Basic Version

Recipe by FoodarshiaCourse: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minutes

This easy enchilada casserole is the perfect weeknight comfort food—layers of tortillas, seasoned meat, beans, and melty cheese baked to perfection.

Ingredients

1 lb (450 g) ground beef or shredded chicken
1 medium onion, diced
2 cups enchilada sauce (red or green)
8 small corn tortillas, cut into halves or quarters
2 cups shredded cheddar or Mexican blend cheese
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn (optional)
1 tsp chili powder
½ tsp cumin
Salt & pepper to taste
Fresh cilantro, chopped (for garnish)

Directions

Preheat oven to 375°F (190°C).
Cook filling: In a skillet, cook ground beef (or chicken) and onion over medium heat until browned. Drain excess fat. Add beans, corn, chili powder, cumin, and 1 cup enchilada sauce. Stir well.
Layer casserole: In a greased 9×13-inch baking dish, spread a thin layer of enchilada sauce. Add a layer of tortillas, then half the meat mixture, then ⅓ of the cheese. Repeat layers, ending with tortillas, sauce, and cheese.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
Serve: Garnish with cilantro and serve hot with sour cream or avocado slices.

Notes

Make Ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready.
Vegetarian Option: Skip the meat and double the beans and corn.
Spice Level: Adjust chili powder or add jalapeños for extra heat.
Storage: Leftovers keep well in the fridge for 3–4 days or freeze for up to 2 months.

Common Mistakes to Avoid

Using too much sauce. You want enough to keep everything moist, but too much will make it soggy. Start with less and add more if needed—you can always add, but you can’t take away.

Not draining your beans and corn properly. Excess liquid will make your casserole watery instead of thick and hearty. Give them a good rinse and shake off the water.

Cutting the tortillas too small. Tiny pieces will get mushy and disappear. Go for strips or chunks that can hold their own against all that sauce and cheese.

Skipping the resting time. I know it’s torture when it smells this good, but letting it sit helps everything set up properly. Otherwise, you’ll have enchilada soup instead of casserole.

Alternatives & Substitutions

Making it vegetarian? Skip the meat and double up on beans, or add some sautéed peppers and mushrooms. Lentils work great too and add protein without the meat.

No enchilada sauce? Mix salsa with a can of tomato sauce—it won’t be exactly the same, but it’ll still taste great. You could also use green salsa for a different flavor profile.

Want to make it healthier? Use ground turkey, add more vegetables, or try whole wheat tortillas. Greek yogurt instead of sour cream cuts calories without sacrificing much flavor.

Different cheese situation? Monterey Jack, cheddar, or even pepper jack work great. Just avoid anything too fancy that won’t melt well.

FAQ (Frequently Asked Questions)

Can I make this ahead of time? Absolutely! Assemble it up to a day ahead and refrigerate covered. Just add an extra 10 minutes to the baking time since it’ll be cold.

Will it freeze? It freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating. The texture might be slightly different, but it’ll still taste amazing.

My casserole seems dry. What happened? You probably didn’t use enough sauce, or your tortillas soaked it all up. Next time, add a bit more enchilada sauce between layers.

Can I use flour tortillas instead of corn? Sure! They’ll get softer and more lasagna-like, but some people prefer that texture. Use what you’ve got or what you like better.

How do I know when it’s done? The cheese should be melted and bubbly, and a knife inserted in the center should come out hot. If the top starts getting too brown, cover with foil.

Final Thoughts

There you have it—enchilada casserole that gives you all the satisfaction of homemade enchiladas without any of the fussy rolling and arranging. It’s comfort food that doesn’t require advanced engineering skills, and honestly, that’s the best kind of comfort food.

This recipe proves that sometimes the easiest version is also the most delicious version. No one’s going to complain about layers of cheesy, saucy goodness just because you didn’t roll each tortilla individually. Smart cooking is still good cooking.

Now go make this casserole and enjoy the fact that you’ve just mastered Mexican comfort food with minimal effort and maximum reward. Your future self will thank you when you’re eating amazing leftovers all week.

Easy Cheesy Enchilada Casserole – A Quick Weeknight Mexican Bake

Why This Recipe is Awesome