Enchilada Casserole

Sea Sun


This is a very tasty enchilada casserole full of flavor and versatility. I was thinking how great it would be along with some mexican rice or even stuffed inside some taco shells!

It was wonderful to have it on hand in the freezer for me to just pop in the oven. I didn't let it defrost all the way overnight, but I baked it in the oven on 300 degrees for two hours.

I will definitely make this again and again!


★★★★★ 1 vote

30 Min
40 Min


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1 lb
ground beef
1 1/2 c
cottage cheese
1 can(s)
refried beans (small can)
1 can(s)
chopped green chiles (7 oz)
1/4 c
onion (chopped)


1 can(s)
tomato sauce (29 oz)
4 tsp
chili powder
1/4 tsp
garlic powder
2 tsp
ground cumin
1 can(s)
chopped green chiles (7 oz)
corn tortillas
1 c
cheddar cheese (shredded)

How to Make Enchilada Casserole


  • 1Brown ground beef and drain off excess fat. Add the remaining filling ingredients and heat through.
  • 2Mix all sauce ingredients and add 1/2 to the bottom of a 9x13 inch baking dish treated with nonstick cooking spray.
  • 3Lay tortillas over sauce in a single layer (you may tear or cut to fit).
  • 4Spread filling over tortilla layer. Lay tortillas over filling in a single layer (you may have to tear or cut to fit).
  • 5Pour the remaining sauce over top tortilla layer. Sprinkle with cheese. If freezing, cover with foil, label and freeze.
  • 6(Thaw the casserole overnight in fridge if frozen). Bake in a preheated oven at 350 degrees for 40 minutes or until thoroughly heated and cheese has melting.

Printable Recipe Card

About Enchilada Casserole

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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