Enchilada Casserole

Enchilada Casserole

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amy howington


This is one of my kids favorites. Even my picky nephews will eat it. I've modified several times to include sneaky stuff like cooked and mashed carrots. :)
This is one I will make several of and wrap tightly to freeze. Do not bake until you are ready on a busy night to pop it in the oven and enjoy!


★★★★★ 1 vote

the whole fam plus some
20 Min
30 Min


  • 1 lb
    ground beef
  • 1 can(s)
    ranch style beans
  • 1 can(s)
    cream of chicken soup, fat-free
  • 1 can(s)
    rotel tomatoes
  • 1 clove
  • 1
  • 2 Tbsp
    chili powder
  • 8 oz
    mexican blend shredded cheese
  • 8
    whole wheat tortillas

How to Make Enchilada Casserole


  1. Chop onion and garlic and brown lightly in non-stick pan.
  2. Add ground meat to onion and garlic and add all ingredients but cheese and tortillas. Let mixture get bubbly but don't overcook.
  3. Layer in 9x13 pan - meat mixture, torillas, cheese.
  4. Bake at 350 for 25-35 minutes. Let sit for 5-10 minutes before serving.

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