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Enchilada Casserole (Easy Family Comfort Food)

If you love enchiladas but don’t want to spend hours rolling tortillas one by one, this Enchilada Casserole is the perfect solution. Layers of corn tortillas, seasoned beef, tender chicken, beans, corn, and cheese are baked together in a casserole dish for all the bold flavors of enchiladas with a fraction of the effort. It’s hearty, cheesy, and family-approved—perfect for weeknights, meal prep, or even potlucks. The best part? You can customize it with your favorite toppings like pico de gallo, sour cream, or pickled onions for a colorful and flavorful finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Meat & Protein
  • 1 lb ground beef 90/10 lean
  • 2 cups cooked chicken shredded
  • 1 can 15 oz black beans, rinsed and drained
  • 2 cups corn canned or frozen
Vegetables
  • 1 red bell pepper diced
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 can 7 oz green chiles
  • 1 pickled onion sliced (for topping)
Sauce & Seasoning
  • 3 tbsp tomato paste
  • 3 tbsp chili powder
  • 2 tbsp all-purpose flour
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp freshly cracked black pepper
  • ½ tsp kosher salt
  • ¼ tsp sea salt
  • 2 tbsp vegetable oil
  • 2 cups water or broth to make enchilada sauce
Base & Dairy
  • 12 6-inch corn tortillas
  • 1 ½ cups shredded cheddar cheese
  • 1 ½ cups shredded pepper jack cheese
  • Sour cream for serving
Toppings (optional)
  • Pico de gallo
  • Fresh cilantro
  • Extra cheese

Equipment

  • Large skillet
  • Medium saucepan
  • 9x13 inch casserole dish
  • Cutting board and knife
  • Mixing bowls
  • Wooden spoon or spatula
  • Cheese grater (if not using pre-shredded cheese)

Method
 

Step 1: Make the enchilada sauce
  1. In a saucepan, heat vegetable oil over medium heat.
  2. Stir in flour and chili powder to form a paste (about 1 minute).
  3. Whisk in tomato paste, cumin, oregano, garlic powder, onion powder, black pepper, kosher salt, and sea salt.
  4. Slowly add water or broth, whisking until smooth.
  5. Simmer for 5 minutes until slightly thickened.
Step 2: Cook the beef
  1. In a skillet, cook ground beef with diced onion and red bell pepper until beef is browned and vegetables are soft.
  2. Stir in minced garlic and cook for 1 more minute.
  3. Drain excess fat if needed.
Step 3: Mix the filling
  1. In a large bowl, combine cooked beef mixture, shredded chicken, black beans, corn, and green chiles.
  2. Stir in half of the enchilada sauce to coat.
Step 4: Layer the casserole
  1. Grease a 9x13-inch baking dish.
  2. Spread a thin layer of enchilada sauce on the bottom.
  3. Layer 4 tortillas across the bottom.
  4. Add half of the meat and bean mixture, sprinkle with cheddar and pepper jack cheese.
  5. Repeat with another 4 tortillas, the rest of the filling, more cheese.
  6. Finish with the final 4 tortillas, remaining sauce, and a generous topping of cheese.
Step 5: Bake
  1. Cover with foil and bake at 375°F (190°C) for 20 minutes.
  2. Remove foil and bake for another 10 minutes, until cheese is melted and bubbly.
Step 6: Serve
  1. Let casserole rest for 5 minutes before slicing.
  2. Top with pico de gallo, pickled onions, cilantro, and sour cream.

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze casserole (unbaked or baked) tightly wrapped for up to 2 months.
Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual slices.
🥄 Variations
Vegetarian version – Omit beef and chicken, double the beans and corn.
Spicy kick – Add jalapeños or hot sauce to the sauce.
Cheese lovers – Add a layer of queso fresco or extra mozzarella.
Breakfast enchilada casserole – Swap beef for scrambled eggs and sausage.
Gluten-free – Use gluten-free flour for the sauce.
❓ 10 FAQs
Can I use flour tortillas instead of corn?
Yes, but corn tortillas hold up better and add authentic flavor.
Can I use store-bought enchilada sauce?
Absolutely—saves time on busy nights.
Can I make this ahead of time?
Yes, assemble the casserole and refrigerate overnight before baking.
Can I use rotisserie chicken?
Yes, it’s a great shortcut.
How do I make this spicier?
Add cayenne pepper, jalapeños, or hot salsa.
Can I make it dairy-free?
Use dairy-free cheese alternatives.
Do I need to cook the tortillas first?
No, they soften in the sauce while baking.
What sides go well with enchilada casserole?
Mexican rice, guacamole, or a simple salad.
Can I freeze individual portions?
Yes, slice into squares and wrap tightly for easy meal prep.
Why is my casserole watery?
Make sure to drain beans and corn before adding them.
🏁 Conclusion
This Enchilada Casserole is everything you love about enchiladas, layered and baked into a cheesy, crowd-pleasing dish. With tender beef, chicken, beans, corn, and bold spices, it’s hearty enough for dinner yet festive enough for a party. Quick, flavorful, and endlessly customizable—this casserole is guaranteed to become a family favorite.