Enchilada Casserole Recipe

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Enchilada Casserole

Kathy Sterling


In 1973 when I bought my first microwave oven, I attended a cooking class to learn houw to use it.

This is one of the recipes we learned though I have changed it up to make it easier to prepare. I do not use the microwave at all.

This has to be my husband's favorite dish and it is a great casserole for gatherings as it is a real crowd pleaser.

★★★★★ 2 votes
35 Min
30 Min


2 lb
ground round hamburger meat
1 medium
yellow onion, chopped
3 c
mild grated cheddar cheese
12 medium
corn tortillias
5 can(s)
small cans of mild enchilada sauce, i use old elpaso


1Preheat oven to 350 degrees
2Spray bottom of a large casserole dish (approximately 12 x 18) with vegetable spray to prevent sticking.
3In a large skillet, brown ground round hamburger meat with chopped onion. Set aside
4Open cans of Enchilada sauce and pour into a large bowl.
5Dip tortilla into sauce to coat and place on bottom of casserole dish.
6Place 1/3 of the meat onto the tortillias and then sprinkle with 1/4 of the cheese.
7Repeat the above steps two more times layering tortillas, meat, cheese, ending with a layer of the corn tortillias on top.
8Pour remaining sauce over the prepared dish until all sauce is used.
9Cover with grated cheese. (More cheese can be added to taste)
10Bake until all ingredients are hot and cheese is melted, approximately 30 minutes. Serve hot.

About this Recipe

Regional Style: Mexican