Real Recipes From Real Home Cooks ®

enchilada casserole mmb

★★★★★ 11
a recipe by
Melanie B
Kennesaw, GA

Easy way to get the same great flavor of enchiladas when you don't have the time to roll them. Note: You can also use 2 cooked chopped chicken breasts. When I do this, I add about 1/2 can enchilada sauce to the meat mixture. At Thanksgiving time, we always make turkey enchiladas on Friday. It has become a tradition that our family looks forward to almost as much as turkey day dinner.

Blue Ribbon Recipe

Member's Choice! Enchiladas are delicious but rolling them can take time. This is a casserole that tastes just like enchiladas without the extra work. It's cheesy and full of flavor. A great weeknight dinner. Serve with Spanish rice, chips, and salsa and you'll have a fiesta in your tummy.

— The Test Kitchen @kitchencrew
★★★★★ 11
serves 8
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For enchilada casserole mmb

  • 1 lb
    ground beef, cooked chicken or cooked turkey
  • 1/2
    onion chopped fine
  • 1 can
    chili beans (or black beans rinsed), 16 oz
  • 1 Tbsp
    chili powder
  • 1 Tbsp
  • 1 Tbsp
  • 10
    corn tortillas
  • 8 oz
    cheddar cheese, shredded
  • 8 oz
    Monterey jack cheese, shredded (or pepper jack)
  • 2 can
    red enchilada sauce, 10 oz each

How To Make enchilada casserole mmb

  • Browning beef and onions.
    Brown the beef and onion together. Drain off the fat. Add beans and spices (you can adjust as desired).
  • Thin layer enchilada sauce poured in baking dish.
    Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking pan.
  • Four tortillas placed in baking dish.
    You're going to make two layers in total. First, add tortillas to the baking dish.
  • Layer of meat poured into baking dish.
    Pour a layer of meat on top of the tortillas.
  • Cheese sprinkled on top.
    Sprinkle with the shredded cheese. Drizzle a bit of enchilada sauce.
  • Layers repeated ending in cheese.
    Repeat layers ending with cheese.
  • Baking dish covered in foil and baking in oven.
    Cover with enchilada sauce. You may not use all of the second can of enchilada sauce. You want it moist, but not soupy. Bake at 350 for 40 minutes covered with foil.
  • Browning the cheese on the casserole.
    Remove the foil and bake for 10 minutes to brown the cheese.
  • A piece of Enchilada Casserole on a plate.
    Let sit for about 10 minutes before serving. Freezes well before or after cooking.