Enchilada casserole is one of the ultimate comfort foods. It’s cheesy, saucy, hearty, and incredibly easy to make. Think of it as all the flavors of classic enchiladas, but without the extra work of rolling each tortilla. You just layer, bake, and dig in.
It’s perfect for weeknights, family dinners, or even make-ahead meals for busy weeks. Once you master the base, it’s endlessly customizable—swap the protein, make it vegetarian, or load it up with extra cheese (because honestly, there’s no such thing as too much cheese).
What Kind of Ground Meat to Use
You can use almost any ground meat for an enchilada casserole. I usually go with ground beef because it adds rich, savory flavor and pairs perfectly with the sauce and cheese.
But if you’re looking for something leaner, ground turkey or chicken also works beautifully. Just make sure to season them generously, since they don’t render as much fat as beef.
If you want a little more indulgence, mix half ground beef and half ground pork. This combination gives the dish incredible flavor and moisture.
For a vegetarian twist, skip the meat altogether and use black beans, pinto beans, or lentils instead. You’ll still get that hearty texture and plenty of protein.
Cheese Options You Can Try
A good enchilada casserole lives and dies by its cheese. My go-to combo is a blend of cheddar and Monterey Jack. Cheddar gives you sharp flavor, while Jack melts into that irresistible gooey stretch.
You can also use Mexican cheese blends, pepper jack for extra heat, or even queso fresco crumbled on top after baking.
If you’re keeping things lighter, go for low-fat mozzarella or a plant-based cheese substitute. These melt well and still deliver great flavor.
My Tips for the Best Enchilada Casserole
I’ve made this casserole more times than I can count, and here’s what I’ve learned to make it turn out perfect every time:
First, don’t skimp on the sauce because it’s what keeps everything juicy. You want each tortilla layer to be coated, but not drowned, in sauce. If you like extra saucy casseroles, double the sauce and serve some on the side for spooning over each slice.
Second, toast your tortillas briefly before layering. I usually warm mine on a dry skillet for a few seconds per side. It helps them hold up better and keeps the layers from getting soggy.
Lastly, let it rest before slicing. I know it’s tempting to dig in right away, but giving it 10–15 minutes helps the layers set so it’s easier to cut and serve without falling apart.
Recipe Variations and Substitutes
Once you know the basics, this casserole becomes a blank canvas. You can easily adapt it to your taste or dietary preferences. Add vegetables such as bell peppers, corn, or zucchini blend perfectly with the sauce and add color and nutrition.
If you’re up for some spice, stir some chopped jalapeños or chipotle peppers into the sauce.
You can even play around with the protein. Try shredded rotisserie chicken, pulled pork, or ground chorizo for a bolder flavor.
Storage and Make-Ahead Tips
This enchilada casserole stores and reheats like a dream, which makes it ideal for meal prep.
Once baked, let it cool completely before covering tightly with foil or transferring to an airtight container. It keeps well in the fridge for up to 4 days. To reheat, pop a slice in the microwave or warm it in the oven at 350°F until heated through.
For freezing, wrap the whole casserole (or individual portions) tightly in plastic wrap and foil. It freezes beautifully for up to 3 months. When ready to eat, thaw overnight in the fridge and bake until bubbling and hot.
Easy Enchilada Casserole Recipe
Image credit: @dianemorrisey
Ingredients
- 1 lb ground beef (or turkey/chicken)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can enchilada sauce (or more if you like it saucy)
- 1 (4 oz) can diced green chilies (optional)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 8–10 small corn or flour tortillas
- 2 cups shredded cheddar or Monterey Jack cheese (or both)
- Chopped cilantro and sliced jalapeños, for garnish
Instructions
- Cook the filling. In a large skillet over medium heat, cook the ground meat with onion and garlic until browned. Drain excess fat. Stir in enchilada sauce, green chilies, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
- Assemble the casserole. Preheat oven to 375°F (190°C). Lightly grease a baking dish. Spread a thin layer of sauce on the bottom, then layer tortillas, meat mixture, and cheese. Repeat layers, ending with cheese on top.
- Bake. Cover with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes, or until the cheese is melted and bubbly.
- Rest and serve. Let the casserole rest for 10 minutes before slicing. Garnish with cilantro, jalapeños, or sour cream if desired.
Featured image credit: @thecozycook
