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enchilada casserole-1

Enchilada Casserole

This delicious enchilada casserole offers all the comforting flavors of traditional enchiladas, with the convenience of a layered, baked dish. Great for busy weeknights or family gatherings, it’s satisfying, cheesy, and customizable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 persons
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g lean ground beef or ground turkey
  • 1 medium onion, finely chopped Approximately 120 g.
  • 3 cloves garlic, minced
  • 600 ml red enchilada sauce Approximately 2.5 cups.
  • 300 g shredded cheddar cheese Approximately 3 cups.
  • 8 medium corn tortillas Each approximately 20 cm.
  • 100 g canned black beans, drained and rinsed Approximately 1 cup.
  • 100 g frozen corn Thawed.
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • optional sliced green onions, chopped cilantro, sour cream for garnish For optional garnish.

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet
  • 2 mixing bowls
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 aluminum foil

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until soft.
  3. Add minced garlic and cook for 1 more minute.
  4. Add ground beef or turkey, breaking it up with a spoon, and cook until browned (about 5-6 minutes). Drain excess fat if necessary.
  5. Stir in cumin, chili powder, salt, black pepper, corn, and black beans. Cook for 2 minutes, then remove from heat.
  6. Spread 120 ml (½ cup) enchilada sauce on the bottom of your baking dish.
  7. Layer 4 tortillas over the sauce, tearing as needed to cover the bottom.
  8. Spread half the meat mixture over the tortillas, then sprinkle with 100 g (1 cup) cheese.
  9. Pour 180 ml (¾ cup) enchilada sauce over the cheese, then add a second layer of 4 tortillas.
  10. Add the remaining meat mixture, another 100 g (1 cup) cheese, and 180 ml (¾ cup) enchilada sauce.
  11. Sprinkle with the remaining cheese (100 g or 1 cup).
  12. Cover baking dish with aluminum foil and bake for 20 minutes.
  13. Uncover and bake for another 10 minutes, or until the cheese is bubbly and lightly browned.
  14. Let casserole rest for 10 minutes before slicing. Garnish with green onions, cilantro, or sour cream if desired.

Notes

Substitute the beef/turkey with cooked shredded chicken or make it vegetarian by using extra beans.
For added heat, include diced jalapeños or use a spicy enchilada sauce.
Serve with a side salad or steamed rice.
Leftovers reheat well and can be frozen for up to 3 months.