Enchilada Casserole MMB

Melanie B


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.

★★★★★ 5 votes
20 Min
50 Min


1 lb
ground beef, cooked chicken or cooked turkey
onion chopped fine
1 can(s)
chili beans (or black beans rinsed)
1 Tbsp
each: chili powder, cumin, paprika
corn tortillas
8 oz
cheddar cheese, shredded
8 oz
monterey jack cheese, shredded (or pepper jack)
2 can(s)
red enchilada sauce


1Brown the beef and onion together, drain off the fat. Add beans and spices (you can adjust as desired).
2Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking pan, make 2 layers of meat, tortillas, cheese, enchilada sauce,tortilla, ending with the cheese. Cover with enchilada sauce.
Note: You may not use all of the second can of enchilada sauce. You want it moist, but not soupy.
3Bake at 350 for 40 minutes covered with foil. Remove the foil and bake for 10 minutes to brown the cheese.
4Let sit for about 10 minutes before serving.

Freezes well before or after cooking.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #casseroles