I usually make some sort of yummy Mexican dish every Cinco de Mayo and my family’s favorite is my Easy Enchilada Casserole. I’ll explain the background of this recipe, etc. but I’ve read that people just want to get to the recipe, so I’ll do that afterward, lol.
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Easy Enchilada Casserole Ingredients
1: Preheat oven to 375º.
2: Brown ground beef over high heat and add taco seasoning packet. Do not add water.
3: Remove from heat and add chopped green chilies and one can of enchilada sauce and mix together.
4: Add half a can of enchilada sauce to the bottom of a 9 x 9-inch baking dish and spread to cover the bottom.
5: Place one whole corn tortilla flat in the center of the dish.
6: Cut 3 corn tortillas in half and place them with their flat edges against the side of the dish to cover the entire bottom.
7: Add 1/2 the meat mixture on top of the tortillas and spread evenly.
8: Cover the meat mixture evenly with 1.5 cups of the shredded Mexican Blend Cheese.
9: Add another layer of 4 corn tortillas in the same way as the first layer.
10: Add the second half of the meat mixture and spread evenly.
11: Add another 1.5 cups of the shredded Mexican Blend Cheese and spread evenly.
12: Add a final layer of 4 corn tortillas the same way.
13: Pour the second half of the can of enchilada sauce evenly over the tortillas.
14: Top that with 1/2 cup shredded Mexican Blend Cheese.
15: Bake uncovered for 25 minutes.
Let the Enchilada Casserole cool and set for 10 minutes before serving.
Garnish with sour cream and fresh parsley as desired.
Makes 9 – 3″ x 3″ inch square servings.
Calories and fat will vary depending on which ingredients you select.
- If you’d like to make a leaner version, you can substitute the ground beef for healthier ground chicken or turkey or for shredded chicken breast.
- You could also make this a vegetarian dish by used plant-based meat or meat alternative instead.
- You could even make this vegan by going one step further and substituting with a vegan cheese alternative.
- This recipe is naturally gluten-free, BUT, as always you need to check the labels on all of your brands. Old El Paso enchilada sauce doesn’t use a wheat thickener, but it’s made in a factory where wheat products are produced. Same with the naturally gluten-free corn tortillas.
I can’t tell you how many times I’ve made this Easy Enchilada Casserole over the past twenty years. I’ve made it with all the different meat types listed in the notes above. I’ve used freshly shredded cheese and pre-shredded cheese. I’ve made it with Hot enchilada sauce, jalapenos, and pepper jack cheese for a much spicier version. It’s a totally versatile recipe.
The one thing that is not exchangeable is the corn tortillas. Sure, yellow corn tortillas are fine, but definitely not flour tortillas. Enchiladas use corn, not flour tortillas, period. If you roll that ground beef in a flour tortilla, it becomes a burrito, not an enchilada. If you layer those flour tortillas in a casserole form, you’re going to get a soggy, gross, mess. I get that this layered form isn’t technically traditional Mexican, but it still tastes like enchiladas in the end. The main idea is that it tastes delicious, though, right?
For Printable Instructions, go here:Printable Recipe Card
If you’d like to try another one of my recipes, you’ll love my Mini Quiches!