Amazing Enchilada Casserole: 40 Min Dinner

You know those nights, right? The ones where the clock is ticking faster than you can even think about dinner, and the idea of rolling a dozen enchiladas feels like climbing Mount Everest? Yeah, me too. That’s exactly why I came up with this incredible enchilada casserole. It delivers all those amazing, craveable Tex-Mex flavors – the spicy sauce, the seasoned meat, the gooey cheese – but without any of the fuss. Seriously, it’s like a warm hug in a baking dish that comes together super fast, making busy weeknights feel like a win. It reminds me so much of the joy my grandmother found in simple, soulful cooking, a passion I love bringing into my own kitchen for you! You can read more about my kitchen journey here.

Why You’ll Love This Enchilada Casserole

Trust me, this dish is a weeknight game-changer! It’s got all the flavor you’re craving without any of the drama.

• Quick & Easy Weeknight Dinner

  Seriously, get this on the table in about 40 minutes flat. It’s the perfect solution when you’re short on time but still want something hearty and delicious.

• Deconstructed Enchilada Flavor

  You get all those amazing enchilada tastes – the savory meat, spicy sauce, and gooey cheese – but without the endless rolling. It’s all layered up and baked to bubbly perfection!

• Family-Friendly and Customizable

  This is a total crowd-pleaser that even picky eaters will devour. Plus, it’s super easy to tweak with different veggies or spice levels to make it your own!

Ingredients for Your Enchilada Casserole

Alright, let’s talk about what goes into this amazing enchilada casserole! The beauty of this recipe is that it uses pretty standard pantry stuff, so you can whip it up without a special grocery run. You’ll need about a pound of ground meat – I usually go for beef or turkey, but use what you love! Then, grab a packet of taco seasoning to give it that perfect flavor boost. For the saucy layers, we’ll use a can of red enchilada sauce and some creamy refried beans. Don’t forget the corn tortillas; I like to cut them into quarters so they layer nicely. And of course, cheese is a must! I use a mix of shredded cheddar and Monterey Jack because they melt so beautifully together. Oh, and if you have any extra favorite side dishes you want to throw in, go for it!

Step-by-Step Guide to Making Enchilada Casserole

Let’s get this delicious enchilada casserole into the oven! It’s really straightforward, and honestly, watching it bubble up in the oven is half the fun. I always preheat my oven to 375°F (190°C) while I’m gathering my ingredients. It’s a simple step, but it makes sure everything cooks evenly, which is so important for a good casserole. You can find even more quick dinner ideas like this perfect for weeknight dinners on my site!

Prepare the Base Layers

First things first, get your beans and tortillas ready. Spread that creamy refried bean goodness evenly across the bottom of your 9×13 inch baking dish. It makes such a nice, soft base! Then, evenly scatter about half of your cut-up corn tortillas right on top of the beans. Next, pour half of that rich enchilada sauce over this first tortilla layer. It’s already smelling amazing!

Adding the Meat and Cheese

Now for the star of the show! Brown your ground beef or turkey in a skillet until it’s all cooked through, then drain off any extra grease. Stir in that taco seasoning and about 1/4 cup of water, cooking it according to the packet instructions. Spread this savory meat mixture right over the enchilada sauce layer. Sprinkle half of your cheddar cheese and all of that lovely Monterey Jack cheese over the top of the meat. You want that melty goodness!

SAVE IT

Completing and Baking the Casserole

We’re almost there! Layer the rest of your tortilla pieces over the cheese. Pour the remaining enchilada sauce evenly over this second tortilla layer, making sure to cover as much as you can. Finish it all off by topping with the rest of that shredded cheddar cheese. Pop it into your preheated oven and bake for about 20-25 minutes. You’re looking for it to be bubbly around the edges and that cheese to be beautifully melted and just starting to get those golden-brown spots. Let it rest for a few minutes once it’s out; it’ll make serving so much easier!

SAVE IT

Tips for the Best Enchilada Casserole

Want to make sure your enchilada casserole is absolutely perfect? I’ve picked up a few tricks over the years that really make a difference! It’s all about those little details that elevate a good dish to a great one. You can find more of my kitchen secrets over on my blog!

Ingredient Substitutions and Variations

This casserole is so forgiving! If you don’t have ground beef, turkey, or even chicken works beautifully. For a vegetarian twist, I love using a can of black beans, just give them a good rinse and drain first. You can also swap the cheddar for pepper jack if you like a little extra kick, or use a mix of cheeses! Adjust the spice level by picking a mild or spicy enchilada sauce. It’s all about making it your own!

SAVE IT

Make-Ahead and Storage

One of my favorite things about this dish is how great it is for making ahead. You can totally assemble the whole thing, cover it tightly, and pop it in the fridge for up to a day! When you’re ready to bake, just add a few extra minutes to the cook time since it’ll be cold. Leftovers store really well in the fridge for about 3-4 days. Just reheat individual portions in the microwave or a covered dish in the oven until warmed through. Easy peasy!

Serving Your Delicious Enchilada Casserole

Once this bubbly, cheesy goodness comes out of the oven, it’s practically begging for some finishing touches! My family loves a dollop of cool, creamy sour cream right on top – it’s the perfect contrast to the warm, spicy casserole. Freshly chopped cilantro adds a pop of bright flavor, and a few diced tomatoes or even a spoonful of your favorite salsa just takes it over the top. If you’re looking for a little something extra on the side, a simple green salad or some easy Tex-Mex salads are fantastic companions!

SAVE IT

Frequently Asked Questions about Enchilada Casserole

Got questions about whipping up this amazing enchilada casserole? I’ve got you covered! It’s one of those dishes that seems simple, but a few little tips can make it even better.

Can I use flour tortillas instead of corn?

You totally can! Flour tortillas will give you a softer, more pliable layer that’s almost like a burrito pie. Corn tortillas tend to hold their shape a little better and give that classic enchilada feel. Both are super tasty, though!

How do I make this casserole vegetarian?

Easy peasy! Just swap the ground meat for a can of rinsed and drained black beans, or even some crumbled plant-based ground. You can also toss in some sautéed veggies like corn, bell peppers, or zucchini with the beans for extra flavor and texture!

Can I freeze this enchilada casserole?

Yes, you can! It freezes beautifully, either before baking or after. If freezing uncooked, just thaw it in the fridge overnight and bake as usual, adding a bit more time. If freezing leftovers, reheat in the oven or microwave until heated through. So handy!

What are some good side dishes for this dish?

This layered Mexican bake is pretty hearty on its own, but I love serving it with a simple side salad, some Mexican rice, or even just a big bowl of tortilla chips and guacamole. Whatever you fancy!

Nutritional Information

Just so you know, the nutritional info for this dish is an estimate, kind of like how my baking measurements sometimes go by “a pinch”! This Easy Enchilada Casserole, when divided into 6 servings, typically comes in around 550 calories, with about 30g of fat, 30g of protein, and 40g of carbohydrates. Remember, these numbers can change a bit depending on the specific brands you use and any extra toppings you decide to add!

Share Your Enchilada Casserole Creations!

I just love hearing from you all! Seriously, seeing your kitchen triumphs makes my day. If you whip up this layered Mexican bake, I’d be absolutely thrilled if you shared your experience. Did you add a secret ingredient? Did the kids devour it? Let me know in the comments below, or better yet, tag me on social media! You can always get in touch with me here. Happy cooking!

Easy Enchilada Casserole

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A simple layered casserole that captures the flavors of enchiladas without the rolling. Perfect for a quick weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound ground beef or turkey
• 1 packet (1 ounce) taco seasoning
• 1 can (15 ounces) refried beans
• 1 can (10 ounces) red enchilada sauce
• 8 corn tortillas, cut into quarters
• 2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Optional toppings: sour cream, chopped cilantro, diced tomatoes

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Brown the ground meat in a skillet over medium-high heat. Drain off any excess fat. Stir in the taco seasoning and 1/4 cup of water. Cook according to seasoning packet directions.
3. Spread the refried beans evenly in the bottom of a 9×13 inch baking dish.
4. Layer half of the tortilla pieces over the refried beans.
5. Pour half of the enchilada sauce over the tortillas.
6. Spread the seasoned meat mixture evenly over the sauce.
7. Sprinkle half of the cheddar cheese and all of the Monterey Jack cheese over the meat.
8. Layer the remaining tortilla pieces over the cheese.
9. Pour the remaining enchilada sauce over the second layer of tortillas.
10. Top with the remaining cheddar cheese.
11. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
12. Let stand for 5 minutes before serving. Top with your favorite optional toppings.

Notes

• For a vegetarian option, substitute the ground meat with a can of black beans, rinsed and drained, or a plant-based ground substitute.
• You can prepare this casserole ahead of time and bake it when you are ready to serve. Add a few extra minutes to the baking time if baking from cold.
• This recipe is a great way to use up leftover tortillas.

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 550
• Sugar: 5g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 90mg