If there’s one recipe in my kitchen that brings the most smiles, it’s this Enchilada Casserole—a bubbling, cheesy masterpiece layered with saucy tortillas, hearty black beans, sweet roasted veggies, and just the right amount of spice. No rolling, no fuss—just pure comfort food everyone can dig into. If you love all the flavors of classic enchiladas, but want a much easier (and just as satisfying) way to enjoy them, this casserole is about to become your new favorite!
Why You’ll Love This Recipe
- Effortlessly Layered Goodness: No rolling or fiddling needed—just easy layering for that classic enchilada flavor in every bite.
- Customizable for Any Diet: Vegetarian, vegan, or meaty—this Enchilada Casserole is the ultimate blank canvas for your favorite proteins and veggies.
- Feeds a Crowd (and Reheats Like a Dream): Perfect for meal prep, potlucks, or cozy family dinners, leftovers taste even better the next day.
- Bursting with Bold, Comforting Flavors: Creamy cheese, smoky homemade sauce, and the warmth of chili and cumin make every bite irresistible.
Ingredients You’ll Need
Every layer in this Enchilada Casserole is simple but essential—each ingredient brings its own unique texture, flavor, or cozy richness. Here’s what you’ll need to create your own bubbling, golden tray of comfort!
- Corn or Flour Tortillas: The backbone of the casserole, soaking up sauce and holding everything together—choose corn for a classic feel or flour for extra softness.
- Enchilada Sauce: A 12-ounce bottle works, but making your own 5-minute sauce takes the flavor up a notch with tomatoes, olive oil, and a blend of spices.
- Mexican Style Cheese: Melty, gooey goodness that forms those golden, irresistible layers—go vegan if you like!
- Green Chilies (optional): For a pop of mild heat and extra southwestern flair—just scatter them in for a subtle kick.
- Yam or Sweet Potato: Adds a touch of sweetness and bulk to the filling—bell pepper or zucchini work well as swaps depending on the season.
- Black Beans: Hearty and protein-packed; use canned Cuban-style beans or swap in cooked chicken, turkey, or beef for variety.
- Frozen Corn: Sweet and crisp—fire-roasted gives a smoky note, but any corn works beautifully.
- Onion & Garlic: These sautéed aromatics kick off the filling with big, savory flavor. Powdered versions work in a pinch!
- Spices: Cumin, Chili Powder, Chipotle Powder (optional), Oregano (optional): Each brings signature warmth and a fragrant hit of spice to the sauce and filling.
- Olive Oil: For sautéing veggies and adding richness to the sauce and filling.
- Kosher Salt: Essential for seasoning every layer just right.
- Fresh Cilantro, Diced Avocado, Sour Cream, Hot Sauce (garnish): These finishing touches brighten and cool the finished dish—pile on your favorites!
Variations
The beauty of Enchilada Casserole is how wonderfully it lends itself to personalization. Don’t be afraid to tweak the filling, adjust the spice level, or use what you have on hand—this is a recipe that loves to play!
- Protein Swap: Trade the black beans for shredded rotisserie chicken, seasoned ground turkey, or beef for a heartier, meaty version.
- Vegan-Friendly: Use vegan cheese and omit the sour cream—or try a dairy-free yogurt drizzle for that creamy finish.
- Veggie-Packed: Toss in diced zucchini, bell pepper, spinach, or mushrooms to up the color, flavor, and veggie goodness.
- Extra Heat: Layer with sliced jalapeños or fire-roasted green chilies if you crave a little more spice.
How to Make Enchilada Casserole
Step 1: Whip Up the Quick Enchilada Sauce
Start by blending all your sauce ingredients—tomatoes, olive oil, water, vinegar, cumin, chili powder, chipotle (if you love smoky heat), onion powder, garlic, and salt—until silky smooth. It seriously takes five minutes, and the result is SO much richer and brighter than anything from a can.
Step 2: Sauté the Filling
In a large skillet, heat olive oil over medium. Add onions, garlic, and sweet potato, and sauté until the veggies are tender and starting to caramelize—covering halfway helps the sweet potatoes get perfectly soft. Stir in your corn, black beans, spices, and salt, letting everything get warm and cozy together.
Step 3: Layer the Casserole
Grab a greased 9×13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom, then add a layer of tortillas. Next comes half the veggie-bean filling, scattered green chilies, and a good shower of cheese. Repeat those layers—sauce, tortillas, filling, chilies, cheese—finish with tortillas, then drape the top in the remaining sauce and an extra handful of cheese if you love it cheesy.
Step 4: Bake to Golden Perfection
Cover tightly with foil (a little parchment beneath keeps the cheese from sticking to the foil), and bake at 400°F for 30 minutes so everything gets melty and luscious. Uncover for the final 10 minutes—it’ll bubble and brown on top, making every bite extra tempting!
Step 5: Garnish and Enjoy!
Let the casserole rest for a few minutes after baking (it’ll firm up and be easier to slice). Then pile on garnishes: fresh cilantro, chunks of avocado, tangy sour cream, or your favorite hot sauce to make it truly irresistible.
Pro Tips for Making Enchilada Casserole
- Super Saucy Layers: Don’t skimp on sauce between each tortilla layer—a little extra prevents dryness and soaks every bite in rich, tangy flavor.
- Fast-Track with Veggies: For busy nights, use granulated onion and garlic powder, or pre-roasted veggies, to shave precious minutes off prep time.
- Cheese Matters: For the ultimate melt, grate your cheese fresh—it melts silkier and creates those irresistible cheesy strings.
- Make-Ahead Magic: Assemble your casserole a day in advance and refrigerate; the flavors deepen overnight, and all you have to do is bake!
How to Serve Enchilada Casserole
Garnishes
Bring this Enchilada Casserole to life with a shower of vibrant garnishes: think fresh chopped cilantro, creamy slices of avocado, cooling sour cream, or a few dashes of your favorite hot sauce for bold color and flavor. Each topping adds its own sparkle and makes every piece irresistible.
Side Dishes
Round out your meal with classic sides like Mexican rice, crisp green salad, or a scoop of refried beans. Grilled street corn, tangy slaw, or even a simple bowl of chips with salsa and guacamole are always crowd-pleasers with this comforting dish.
Creative Ways to Present
For a fun twist, try baking the Enchilada Casserole in individual ramekins for personalized servings, or cut it into bite-sized squares for a party-ready appetizer platter. I also love serving it layered in mini mason jars for a festive, picnic-style presentation—so cute and so practical!
Make Ahead and Storage
Storing Leftovers
Leftover Enchilada Casserole keeps beautifully in an airtight container in the fridge for up to four days. The flavors mingle and mellow, making second-day servings arguably even better—just scoop, reheat, and enjoy!
Freezing
This casserole is a freezer champ! Wrap cooled, unbaked or baked casserole tightly and freeze for up to three months. Defrost overnight in the fridge, then bake (or re-bake) until heated through and bubbly.
Reheating
Reheat slices gently in the microwave or cover and warm in a 350°F oven until everything is hot and melty. If the casserole seems a bit dry, drizzle over a splash of extra sauce before reheating to bring back that luscious texture.
FAQs
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Can I use flour tortillas instead of corn in Enchilada Casserole?
Absolutely! Flour tortillas yield a softer, more pillowy texture and soak up the sauce beautifully. If you love a little chew and that classic flavor, corn tortillas are wonderful—but both work equally well in this recipe.
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Can I make Enchilada Casserole ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 20 minutes before popping it into the oven, or add an extra 5–10 minutes baking time if it’s going in cold.
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What protein can I add instead of black beans?
Shredded cooked chicken, seasoned ground turkey, beef, or even plant-based meat alternatives are all delicious swapped in for black beans. Be sure your protein is fully cooked before layering into the casserole.
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How do I keep my Enchilada Casserole from getting soggy?
The secret is not to oversaturate the tortillas with sauce—just enough between each layer is perfect. For extra insurance, quickly toast your tortillas before layering to add some resilience and prevent sogginess.
Final Thoughts
I truly hope this Enchilada Casserole brings as much joy to your table as it does to mine. There’s nothing better than gathering friends and family around a bubbling pan of cheesy, saucy, flavor-packed comfort food. If you give it a try, let me know how you make it your own—I can’t wait to hear what you think!
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Enchilada Casserole Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Enchilada Casserole is a flavorful and hearty dish that’s perfect for a cozy dinner. Layers of tortillas, a savory filling of beans and corn, and a homemade enchilada sauce come together to create a satisfying meal that’s sure to please your taste buds.
Ingredients
Enchilada Sauce:
- 14.5 ounce can diced tomatoes (or tomato puree or tomato sauce)
- 1/4 cup water
- 2 Tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1/4–1/2 teaspoon chipotle powder – optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)
- 1 1/2 teaspoon kosher salt
- 2 garlic cloves (or 2 teaspoons granulated garlic)
- 1 teaspoon oregano- optional (dry or fresh)
Casserole Filling:
- 2 tablespoons olive oil
- 1/2 an onion, diced ( see notes)
- 4 cloves garlic, rough chopped (see notes)
- 1 large yam or sweet potato, diced into 1/2 inch cubes (optional, or sub 1 large bell pepper, or zucchini)
- 12– 16 ounce bag frozen corn (regular or fire-roasted ) – or sub fresh corn.
- 15-ounce can black beans, drained( like Trader Joe’s Cuban Style Black Beans) Or substitute with 2 cups cooked chicken, browned seasoned ground turkey, or beef.
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400 F: Make the Quick Enchilada Sauce: Place all ingredients in a blender and blend until smooth, set aside.
- Make the filling: Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.
- Assemble: In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce. Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese. Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.
- BAKE: Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.
- Garnish: with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.
Notes
- If really short on time, you can sub granulated onion and/or garlic powder for the fresh onion and garlic. Add about a teaspoon each to the veggie filling.
- In winter, I love adding the diced sweet potato for extra richness, but in the warmer months I’ll opt for zucchini and/or bell pepper. Feel free to load the filling up with seasonal veggies- tasting and adjusting salt and seasoning accordingly. Or add a protein like cooked ground meat or chicken.
Nutrition
- Serving Size: 1/8
- Calories: 436
- Sugar: 5.6 g
- Sodium: 1396.4 mg
- Fat: 20.7 g
- Saturated Fat: 8 g
- Carbohydrates: 51.1 g
- Fiber: 10 g
- Protein: 16.2 g
- Cholesterol: 35 mg
