Enchilada Casserole Recipe

This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up. Easy to customize and always so delicious!

I first shared it on the blog about four years ago, as a stackable casserole riff on my favorite chicken enchilada recipe. And in the years since, it has continued to be a regular in my rotation, as well as a total fave with family and friends. It’s made with my favorite easy homemade enchilada sauce, which automatically bumps any enchilada recipe up a mega notch. It’s easy to customize with any of your favorite enchilada fillings. It makes a big batch, making this the perfect casserole to make for a party, or taking to a friend in need, or just having extras for leftovers. It’s made with corn tortillas and is naturally gluten-free. And it is downright delicious.

I’ve tweaked and updated the recipe a tad on my own over the years. So today, I thought I would bump this chicken enchilada bake back to the top of the blog and give it a quick refresh with some new photos and recipe tweaks. Because in case you’ve never tried it…it’s time. 🙂

Beef Enchilada Casserole

Beef Enchilada Casserole is a delicious and comforting recipe that you will love. It comes together quicker than traditional enchiladas, but is still amazing with my homemade enchilada sauce.

Prep: 30min

Total: 50min

Yield: 8

Serving Size: 1 piece

Nutrition Facts: servingSize 1 piece, calories 445 kcal, Carbohydrate 32 g, Protein 29 g, Fat 23 g, Saturated Fat 10 g, Cholesterol 80 mg, Sodium 1058 mg, Fiber 6 g, Sugar 5 g, unSaturated Fat 2 g

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion (diced)
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons cumin
• 2 teaspoons chili powder
• 1 tablespoon all purpose flour
• 15 ounces tomato sauce
• 1 cup chicken stock
• 2 cloves garlic (minced)
• 1 pound ground beef ((read how to use replace the beef with chicken))
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small yellow onion (diced)
• 4.5 ounces diced green chiles
• 15 ounces black beans (drained and rinsed)
• 12 corn tortillas ((6 inches))
• 3 cups shredded colby jack cheese (see note)

Instruction:

1. Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
2. In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Saute until the onion is translucent, about 5 minutes.
3. While the onion is cooking, add the ground beef to a separate skillet to make the enchilada filling, breaking it up and seasoning it with salt and pepper. Once broken up, add the second diced onion and cook until the beef is cooked through, about 5 minutes.
4. Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
5. Once the beef is cooked through, remove from the heat, drain the fat and stir in the green chiles and black beans.
6. Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the beef mixture.
7. Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
8. Divide the beef mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.
9. Dip the remaining 6 tortillas in the enchilada suce and top with the remaining beef mixture and 2 cups colby jack cheese.
10. Bake uncovered for 20 minutes or until the cheese is bubbly.

Enchilada Casserole

Every time I serve this dish, I get satisfied reviews—even from my father, who usually doesn’t like Mexican food. Plus, it smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa

Prep: 20min

Total: 50min

Yield: 8 servings.

Nutrition Facts: calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

Ingredients:

• 1 can (10 ounces) enchilada sauce
• 1 pound ground beef (90% lean)
• 1 cup salsa
• 6 flour tortillas (10 inch)
• 2 cups fresh or frozen corn
• 4 cups shredded cheddar cheese

Instruction:

Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13×9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly.

Chicken Enchilada Casserole

This chicken enchilada casserole recipe is easy to make, naturally gluten-free, and full of the BEST flavors!

Prep: 20min

Total: 50min

Yield: 0

Ingredients:

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 1 large red bell pepper, cored and diced
• 1 (4 ounce) can diced green chiles
• 2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
• 1 (8 ounce) can whole kernel corn, drained
• 3 cups (about 1.5 pounds) shredded or diced cooked chicken
• 3 cups red enchilada sauce, homemade or store-bought, divided
• 12 corn tortillas, halved
• 3 cups shredded Monterrey Jack or Mexican blend cheese
• toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado

Instruction:

1. Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
2. Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
3. Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
4. Cover the pan with aluminum foil, then bake for 20 minutes.
5. Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
6. Remove from the oven and serve warm, garnished with your desired toppings.

BEEF ENCHILADA CASSEROLE how to make / with homemade ENCHILADA SAUCE ❤

FAQ

What is the secret to good enchiladas?

How do you keep enchilada casserole from getting soggy?

Are enchiladas better with corn or flour?

What do you serve with enchilada casserole?

1. Mexican Green Beans.
2. Corn Ribs with Macha Mayo.
3. Mexican Bean Salad.
4. BBQ Corn.
5. Black Beans and Rice.
6. Lime and Coriander Rice.
7. Chips and Salsa.
8. Pico de Gallo.