Best 7 Simple Enchiladas Casserole Recipes

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Craving a flavorful and satisfying meal that's easy on your wallet? Look no further than this collection of simple enchilada casserole recipes. These casseroles are not only bursting with authentic Mexican flavors, but they also offer a convenient and budget-friendly way to feed a hungry crowd. From classic beef enchilada casserole to vegetarian black bean enchilada casserole and chicken enchilada casserole, you're sure to find a recipe that suits your taste and dietary preferences. Each recipe is carefully curated to ensure a perfect balance of spices, textures, and flavors. Get ready to tantalize your taste buds and impress your family and friends with these delicious and fuss-free enchilada casseroles.

Let's cook with our recipes!

EASY ENCHILADA CASSEROLE



Easy Enchilada Casserole image

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Provided by JEANNIED59

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 9

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of chicken soup
4 cooked skinless, boneless chicken breast halves, chopped
8 ounces sour cream
½ cup chopped green onions
3 cups salsa
1 (4 ounce) can diced green chiles
4 cups shredded Monterey Jack cheese
12 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
  • Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
  • Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 575.6 calories, Carbohydrate 46.6 g, Cholesterol 91 mg, Fat 28.5 g, Fiber 3.8 g, Protein 33.4 g, SaturatedFat 14.9 g, Sodium 1508.3 mg, Sugar 3.6 g

ENCHILADA CASSEROLE



Enchilada Casserole image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 6

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

Steps:

  • 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 13x9-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., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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.

EASY ENCHILADA CASSEROLE



Easy Enchilada Casserole image

Make and share this Easy Enchilada Casserole recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb ground beef or 1 lb ground turkey
1 cup chopped onion (1 small)
2 garlic cloves, finely chopped
1 3/4 cups thick & chunky salsa
1 3/4 cups refried beans
1 1/4 cups enchilada sauce (10-ounce can)
1/2 cup sliced ripe olives
10 (6 inch) corn tortillas, sliced in half, divided
2 cups shredded mild cheddar cheese, divided (8 ounces)
sliced green onion (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Cook beef, onion and garlic in large skillet until beef is browned then drain.
  • Stir in salsa, beans, enchilada sauce and olives.
  • Bring to a boil.
  • Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
  • Layer half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
  • Cover with half of meat sauce and sprinkle with 1 cup cheese.
  • Repeat layers.
  • Bake, covered, for 20 minutes.
  • Remove cover and bake for additional 5 minutes or until bubbly and cheese is melted.
  • Sprinkle with green onions before serving.

Nutrition Facts : Calories 265.1, Fat 13.6, SaturatedFat 6.5, Cholesterol 45.5, Sodium 791.9, Carbohydrate 20.7, Fiber 4.5, Sugar 3.8, Protein 16

EASY BEEFY CHEESY ENCHILADA CASSEROLE



Easy Beefy Cheesy Enchilada Casserole image

Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.

Provided by Sunny Anderson

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 25

1 tablespoon olive oil
1/2 cup minced onion
Kosher salt
2 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chopped fresh thyme leaves
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow bell pepper
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme leaves
1 packet Spanish seasoning blend (recommended: Sazon)
2 Roma tomatoes, seeded and chopped
1/4 cup beef broth
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
18 (5-inch) corn tortillas

Steps:

  • Preheat the oven to 350degrees F.
  • For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
  • For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
  • To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

ENCHILADA CASSEROLE MMB



Enchilada Casserole MMB image

Member's Choice! Enchiladas are delicious but rolling them can take time. This is a casserole that tastes just like enchiladas without the extra work. It's cheesy and full of flavor. A great weeknight dinner. Serve with Spanish rice, chips, and salsa and you'll have a fiesta in your tummy.

Provided by Melanie B

Categories     Casseroles

Time 1h10m

Number Of Ingredients 10

1 lb ground beef, cooked chicken or cooked turkey
1/2 onion chopped fine
1 can(s) chili beans (or black beans rinsed), 16 oz
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp paprika
10 corn tortillas
8 oz cheddar cheese, shredded
8 oz Monterey jack cheese, shredded (or pepper jack)
2 can(s) red enchilada sauce, 10 oz each

Steps:

  • 1. Brown the beef and onion together. Drain off the fat. Add beans and spices (you can adjust as desired).
  • 2. Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking pan.
  • 3. You're going to make two layers in total. First, add tortillas to the baking dish.
  • 4. Pour a layer of meat on top of the tortillas.
  • 5. Sprinkle with the shredded cheese. Drizzle a bit of enchilada sauce.
  • 6. Repeat layers ending with cheese.
  • 7. Cover with enchilada sauce. You may not use all of the second can of enchilada sauce. You want it moist, but not soupy. Bake at 350 for 40 minutes covered with foil.
  • 8. Remove the foil and bake for 10 minutes to brown the cheese.
  • 9. Let sit for about 10 minutes before serving. Freezes well before or after cooking.

EASY ENCHILADA CASSEROLE



Easy Enchilada Casserole image

Make and share this Easy Enchilada Casserole recipe from Food.com.

Provided by MadzMom

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 (16 ounce) can corn
1 (19 ounce) can enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1 package corn tortilla, cut into 1/2 inch strips
1 cup finely shredded cheddar cheese
guacamole
diced tomato
sour cream
black olives

Steps:

  • Heat oven to 375.
  • Grease 2 qt.
  • baking dish.
  • Brown ground beef in large nonstick skillet over med.
  • heat until thoroughly cooked, stirring frequently.
  • Drain.
  • Add corn, enchilada sauce and green chiles, mix well.
  • Spoon 1/4 of beef mixture into baking dish.
  • Top with 1/3 of tortilla strips.
  • Repeat layers 2 times, ending with beef mixture.
  • Cover with foil.
  • Bake at 375 for 40 minutes.
  • Uncover; sprinkle with cheese.
  • Bake an additional 5 minutes or until casserole is bubbly and cheese is melted.

Nutrition Facts : Calories 329, Fat 16.1, SaturatedFat 7.2, Cholesterol 68.9, Sodium 776.5, Carbohydrate 25.4, Fiber 3.1, Sugar 4.5, Protein 23

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your enchiladas.
  • Don't overcook the chicken. Chicken that is cooked too long will be dry and tough.
  • Use a variety of cheeses. This will give your enchiladas a more complex flavor.
  • Use a flavorful enchilada sauce. You can make your own or use a store-bought sauce.
  • Don't be afraid to experiment. There are many different ways to make enchiladas, so feel free to try different ingredients and combinations.

Conclusion:

Enchiladas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick weeknight dinner or a special occasion. With so many different ways to make them, there's sure to be an enchilada recipe that everyone will love.

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