14 Enchilada Casserole Recipes

There’s something truly magical about a warm, cheesy enchilada casserole.

The layers of tortillas, tender chicken, and gooey cheese create a comforting dish that warms the heart.

Each bite is a delightful explosion of flavors, perfect for cozy family dinners or gatherings with friends.

And the best part? There are endless twists to make each recipe uniquely yours, from zesty vegetarian options to spicy sausage surprises.

Let’s explore these delicious enchilada casserole recipes that are sure to become family favorites!

Classic Chicken Enchilada Casserole

The Classic Chicken Enchilada Casserole is a delightful dish that combines the rich flavors of traditional enchiladas with the convenience of a casserole. This dish is perfect for those who love the taste of Mexican cuisine but prefer a simpler preparation method.

With layers of tender chicken, creamy cheese, and flavorful enchilada sauce, this casserole is sure to become a family favorite. Whether you’re serving it for a weeknight dinner or a festive gathering, this casserole is both satisfying and easy to make.

This recipe serves 4-6 people and is ideal for a cozy meal at home. The preparation involves layering the ingredients in a baking dish and then baking them to perfection. The end result is a cheesy, bubbling casserole with a slightly crispy top that will have everyone coming back for seconds.

The use of pre-cooked chicken and canned enchilada sauce speeds up the process, making it a convenient choice for busy cooks who still want to deliver a delicious homemade meal.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 can (10 oz) red enchilada sauce
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (4 oz) diced green chilies
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)
• Sour cream (optional, for serving)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees your casserole will bake evenly.
2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the shredded chicken, ground cumin, garlic powder, salt, and pepper. Cook for another 3 minutes to combine the flavors. Turn off the heat and set aside.
3. Assemble the Casserole: In a 9×13 inch baking dish, spread a thin layer of enchilada sauce at the bottom. Lay 4 corn tortillas over the sauce, overlapping them as necessary. Top the tortillas with half of the chicken mixture, half of the diced green chilies, and half of the cheddar cheese. Pour half of the remaining enchilada sauce over the cheese.
4. Repeat the Layers: Add another layer of 4 corn tortillas, followed by the rest of the chicken mixture, green chilies, and cheddar cheese. Pour the remaining enchilada sauce over the top.
5. Add the Final Cheese Layer: Sprinkle the Monterey Jack cheese evenly over the top layer.
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
7. Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.

Extra Tips:

For the best flavor, use freshly cooked chicken breast or thighs, but rotisserie chicken can be a great time-saver. If you prefer a spicier dish, consider using medium or hot enchilada sauce or adding a pinch of cayenne pepper to the chicken mixture.

To prevent the corn tortillas from becoming too soggy, briefly warm them in a dry skillet before layering them in the casserole. Finally, this dish can be assembled ahead of time and refrigerated, making it an excellent option for meal prep. Just add a few extra minutes to the baking time if chilled.

Beef and Bean Enchilada Casserole

Beef and Bean Enchilada Casserole is a delightful and hearty meal that combines the rich flavors of seasoned beef, creamy beans, and spicy enchilada sauce, all layered with soft tortillas and melted cheese. This dish is perfect for family dinners or gatherings, offering a satisfying and comforting experience.

It’s an easy-to-make casserole that requires minimal prep work and delivers maximum flavor, making it an excellent choice for busy weekdays or weekend get-togethers.

This casserole takes a traditional enchilada and transforms it into a layered dish that’s easy to serve and enjoy. The combination of ground beef and beans provides a protein-packed meal, while the enchilada sauce guarantees a burst of Mexican-inspired flavor in every bite.

Topped with melted cheese, this casserole is baked to perfection, resulting in a gooey, cheesy, and savory dish that everyone will love. Here is a recipe to make Beef and Bean Enchilada Casserole for 4-6 people.

Ingredients:

• 1 pound ground beef
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (10 ounces) red enchilada sauce
• 1 cup salsa
• 2 cups shredded Mexican blend cheese
• 8 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional, for garnish)
• Sour cream (optional, for serving)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will make certain it’s at the right temperature by the time you’re ready to bake the casserole.
2. Cook the Beef: In a large skillet over medium heat, add the olive oil. Once heated, add the ground beef, breaking it up with a spoon as it cooks. Sprinkle in the cumin, chili powder, salt, and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.
3. Add the Beans: Once the beef is cooked, add the drained black beans to the skillet. Stir them into the beef mixture and cook for an additional 2 minutes, allowing the flavors to meld together.
4. Prepare the Sauce: In a medium bowl, combine the enchilada sauce and salsa. Stir well to create a smooth sauce mixture.
5. Assemble the Casserole: In a 9×13-inch baking dish, spread a thin layer of the sauce mixture on the bottom. Place 4 corn tortillas over the sauce, overlapping as necessary. Spread half of the beef and bean mixture over the tortillas, then sprinkle with 1 cup of cheese. Pour over half of the remaining sauce mixture.
6. Layer Again: Repeat the layering process with the remaining 4 tortillas, beef and bean mixture, and 1 more cup of cheese. Finish by pouring over the remaining sauce mixture.
7. Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Serve: Once baked, remove the casserole from the oven and let it cool slightly. Garnish with chopped cilantro, if desired, and serve with a dollop of sour cream.

Extra Tips: To guarantee the best flavor, you can prepare the beef and bean mixture a day ahead, allowing the spices to fully integrate into the meat.

When it comes time to assemble the casserole, you can also layer in sliced jalapeños for an extra kick of heat, or add a layer of corn kernels for added texture. If you prefer flour tortillas over corn, feel free to make the substitution, keeping in mind that the texture may be slightly softer.

Finally, if you have leftovers, this dish reheats beautifully and can even be frozen for future meals.

Vegetarian Black Bean Enchilada Casserole

Vegetarian Black Bean Enchilada Casserole is a delicious and hearty dish that’s perfect for both vegetarians and meat-lovers alike. This casserole combines the rich flavors of black beans, corn, tomatoes, and spices, all layered with tortillas and melted cheese. It’s a satisfying meal that’s easy to prepare and is guaranteed to be a hit at any family dinner or gathering.

Plus, it’s a great way to enjoy the classic taste of enchiladas in a convenient and crowd-pleasing casserole form. This dish isn’t only filling but also packed with nutrients, making it a healthy choice for those looking to incorporate more plant-based meals into their diet. The black beans provide a good source of protein and fiber, while the vegetables add an array of vitamins and minerals.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and doesn’t require any special skills. With a prep time of just 20 minutes and a bake time of about 30 minutes, you’ll have a delicious meal on the table in under an hour.

Ingredients (Serves 4-6):

• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups frozen corn kernels
• 1 can (14.5 oz) diced tomatoes
• 1 cup salsa
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 corn tortillas, cut into strips
• 2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Optional toppings: sour cream, avocado, chopped green onions

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that your casserole bakes evenly.
2. Prepare the Filling: In a large mixing bowl, combine the black beans, corn, diced tomatoes, salsa, chili powder, cumin, garlic powder, salt, and pepper. Stir until all ingredients are well mixed.
3. Assemble the Casserole: In a 9×13 inch baking dish, spread a layer of the bean mixture. Cover this with a layer of tortilla strips, followed by a generous sprinkle of shredded cheese. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
4. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
5. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Sprinkle with chopped cilantro and add any optional toppings like sour cream or avocado. Serve warm.

Extra Tips:

For an extra kick, consider adding chopped jalapeños to the filling or using a spicy salsa. If you’re not a fan of corn tortillas, flour tortillas can be used as a substitute.

This casserole can be made a day ahead and stored in the refrigerator—just reheat it in the oven before serving. It’s also a great dish for meal prep, as leftovers can be stored in airtight containers and enjoyed throughout the week.

Cheesy Ground Turkey Enchilada Casserole

Cheesy Ground Turkey Enchilada Casserole is a delightful dish that combines the classic flavors of enchiladas with the comforting appeal of a casserole. This dish is perfect for a family dinner or a gathering with friends, offering a satisfying meal that everyone will love. The ground turkey provides a leaner alternative to traditional beef, while the cheese adds a creamy richness that ties all the ingredients together beautifully.

This casserole is layered with tortillas, flavorful enchilada sauce, seasoned ground turkey, and a blend of cheeses, creating a mouthwatering experience with every bite. It’s easy to prepare and can be made ahead of time, making it a convenient option for busy weeknights. With its delicious taste and simple preparation, Cheesy Ground Turkey Enchilada Casserole is bound to become a favorite in your recipe collection.

Ingredients (serves 4-6):

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce) can red enchilada sauce
• 12 corn tortillas
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro (optional)
• 1 cup sour cream (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking your casserole.
2. Cook the Turkey: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the ground turkey, breaking it apart with a spatula, and cook until browned. Season with cumin, chili powder, salt, and pepper.
3. Prepare the Mixture: Stir in the black beans and half of the enchilada sauce into the turkey mixture. Let it simmer for about 5 minutes, allowing the flavors to meld together.
4. Assemble the Casserole: In a 9×13 inch baking dish, spread a thin layer of the remaining enchilada sauce. Place four tortillas over the sauce, overlapping if necessary. Spread half of the turkey mixture over the tortillas, followed by one-third of the cheese.
5. Layer the Ingredients: Repeat the layering process once more: tortillas, the remaining turkey mixture, and another third of the cheese. Finish with a final layer of tortillas, the remaining enchilada sauce, and the last of the cheese.
6. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
7. Garnish and Serve: Once baked, let the casserole cool for a few minutes. Sprinkle with chopped fresh cilantro if desired. Serve with a dollop of sour cream on top for extra creaminess.

Extra Tips:

To make the casserole spicier, consider adding a diced jalapeño to the turkey mixture or using a spicier enchilada sauce. You can also substitute the ground turkey with ground beef or chicken if preferred. For a vegetarian version, replace the turkey with more beans and vegetables like bell peppers or zucchini.

This dish can also be prepared a day in advance and stored in the refrigerator; just be sure to bake it fresh before serving for the best texture and flavor.

Spicy Sausage Enchilada Casserole

Spicy Sausage Enchilada Casserole is a delightful and hearty dish perfect for those who crave a little heat in their meals. This casserole combines the robust flavors of spicy sausage with the comforting textures of melted cheese, tender tortillas, and flavorful enchilada sauce. It’s an ideal meal for family gatherings or a cozy dinner with friends. The combination of spicy, savory, and creamy ingredients will surely make this dish a favorite on your dinner table.

This casserole isn’t only delicious but also fairly simple to prepare, making it a great option for a weeknight dinner. The dish is built on layers of tortillas, spicy sausage mixture, cheese, and enchilada sauce, all baked to perfection. Whether you’re a seasoned cook or a beginner in the kitchen, following this straightforward recipe will help you create a satisfying meal that’s both filling and flavorful.

Ingredients for 4-6 servings:

• 1 pound spicy ground sausage
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups red enchilada sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (4 ounces) diced green chiles
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 8 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the casserole will bake evenly.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the spicy ground sausage and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
3. Add Aromatics: Once the sausage is cooked, add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.
4. Season the Mixture: Stir in the cumin, chili powder, salt, and pepper. Add the black beans and diced green chiles. Mix everything well to combine and let it cook for another 2 minutes to allow the flavors to meld.
5. Layer the Casserole: In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom. Place four corn tortillas over the sauce, overlapping as necessary. Add half of the sausage mixture over the tortillas. Sprinkle with half of the cheddar and Monterey Jack cheeses. Add another layer of enchilada sauce.
6. Repeat Layers: Repeat the process with the remaining tortillas, sausage mixture, and cheeses. Finish with a final layer of enchilada sauce and a generous topping of cheese.
7. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro. Serve with a dollop of sour cream if desired.

Extra Tips:

For an extra kick, consider adding a few dashes of hot sauce to the sausage mixture before layering the casserole. If you prefer a milder dish, use mild sausage and reduce the amount of chili powder.

You can customize the casserole by adding additional vegetables such as bell peppers or corn for added texture and flavor. Remember, letting the casserole sit for a few minutes before serving will make it easier to cut and serve.

Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole is a delicious and comforting dish that combines the rich flavors of green chiles with tender chicken and layers of tortillas. This casserole is perfect for a family dinner or a gathering with friends, offering a hearty meal that’s both satisfying and easy to prepare. The combination of creamy cheese, spicy chiles, and savory chicken creates a dish that’s sure to become a staple in your recipe rotation.

This recipe offers a delightful twist on traditional enchiladas by assembling them in a casserole form, making it convenient to serve and enjoy. With a preparation time of about 20 minutes and a cooking time of 30 minutes, this dish is ideal for those busy evenings when you want something homemade without spending hours in the kitchen.

Let’s explore the ingredients and steps needed to create this flavorful Green Chile Chicken Enchilada Casserole for a serving size of 4-6 people.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 can (10 oz) green enchilada sauce
• 1 can (4 oz) diced green chiles
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 12 small corn tortillas
• 1 tablespoon olive oil
• Optional: chopped cilantro and diced tomatoes for garnish

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your casserole will cook evenly and thoroughly.
2. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, green enchilada sauce, diced green chiles, sour cream, ground cumin, garlic powder, onion powder, and black pepper. Stir until all the ingredients are well incorporated.
3. Layer the Casserole: Lightly grease a 9×13-inch baking dish with olive oil. Place a layer of corn tortillas at the bottom of the dish, tearing them as necessary to fit. Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of Monterey Jack cheese.
4. Repeat Layers: Add another layer of corn tortillas, followed by the remaining chicken mixture. Top with the remaining Monterey Jack cheese and the cheddar cheese.
5. Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro and diced tomatoes, if desired. Serve warm.

Extra Tips:

For an added layer of flavor, consider marinating your chicken in lime juice and a bit of chili powder before cooking. If you prefer a spicier dish, you can add more green chiles or a splash of hot sauce to the chicken mixture.

This casserole can also be prepared in advance and stored in the refrigerator for up to 24 hours before baking, making it a convenient option for meal prep. Additionally, feel free to experiment with different types of cheese or add black beans for extra texture and nutrition.

Enjoy your Green Chile Chicken Enchilada Casserole with a side of Mexican rice or a fresh salad for a complete meal.

Spinach and Mushroom Enchilada Casserole

Spinach and Mushroom Enchilada Casserole is a delightful twist on the traditional enchilada, combining earthy mushrooms and nutrient-rich spinach with creamy cheese and spicy enchilada sauce. This dish is perfect for those who love Mexican flavors but are looking for a vegetarian option.

It’s also a great way to incorporate more vegetables into your diet without sacrificing taste. The casserole isn’t only easy to prepare but also perfect for family dinners or gatherings with friends, as it can be made ahead of time and simply baked when needed.

The layers of this casserole come together beautifully, with the spinach and mushrooms melding into the gooey cheese and tangy sauce. The soft, warm tortillas provide the perfect base, soaking up all the flavors while remaining satisfyingly chewy.

This recipe serves 4-6 people, making it ideal for a small crowd or for having leftovers that can easily be reheated for a quick meal later in the week. With simple ingredients and straightforward preparation, this Spinach and Mushroom Enchilada Casserole is sure to become a favorite in your meal rotation.

Ingredients (Serves 4-6)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 10 ounces fresh spinach leaves
• 8 ounces mushrooms, sliced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups red enchilada sauce
• 1 cup sour cream
• 12 small corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 cup crumbled queso fresco
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Preheat the oven to 375°F (190°C). This guarantees that your casserole will cook evenly and reach the desired consistency.

2. Prepare the vegetable filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.

3. Cook the mushrooms and spinach: Stir in the mushrooms and cook until they’re softened and slightly browned, about 5 minutes. Add the spinach leaves and cook until wilted, about 2-3 minutes. Season the mixture with ground cumin, chili powder, salt, and pepper. Remove from heat and set aside.

4. Prepare the sauce mixture: In a bowl, mix the red enchilada sauce with the sour cream until smooth. This will add a creamy texture to the casserole and balance the flavors.

5. Assemble the casserole: Spread a thin layer of the sauce mixture on the bottom of a 9×13-inch baking dish. Place a layer of tortillas over the sauce, overlapping slightly. Spoon half of the spinach and mushroom mixture over the tortillas, followed by a third of the shredded cheese.

Repeat with another layer of tortillas, sauce, remaining vegetable mixture, and another third of the cheese. Finish with a final layer of tortillas, the remaining sauce, and the last of the shredded cheese.

6. Bake the casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.

7. Add final touches and serve: Remove from the oven and let it cool for a few minutes. Sprinkle with crumbled queso fresco and chopped cilantro for garnish. Serve warm and enjoy!

Extra Tips

For an even richer flavor, you can add roasted poblano peppers or a can of drained black beans to the vegetable filling. If you prefer a spicier casserole, consider adding a chopped jalapeño to the onion and garlic mixture.

Leftovers can be stored in the refrigerator for up to three days and are easily reheated in the oven or microwave. Additionally, if you’re not a fan of corn tortillas, feel free to substitute flour tortillas, which will offer a slightly different texture and flavor.

Sweet Potato and Black Bean Enchilada Casserole

Sweet Potato and Black Bean Enchilada Casserole is a delicious and hearty vegetarian dish that combines the earthy flavors of sweet potatoes with the protein-rich black beans, all encased in layers of corn tortillas and smothered in a zesty enchilada sauce.

This casserole is perfect for a family dinner or a casual get-together, offering a satisfying meal that’s both nutritious and flavorful. The combination of spices and the creamy texture of the sweet potatoes make this dish a standout, while the melted cheese topping adds an irresistible touch that will have everyone asking for seconds.

Ideal for feeding 4-6 people, this Sweet Potato and Black Bean Enchilada Casserole is easy to prepare and can be made ahead of time, making it a convenient option for busy weeknights. The dish can be customized to suit your taste preferences, whether you prefer it with a little extra heat or a milder flavor profile.

Pair it with a fresh salad or some guacamole for a complete meal that everyone will enjoy.

Ingredients for 4-6 servings:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: chopped cilantro, sliced avocado, sour cream

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the casserole will cook evenly once it’s assembled.

2. Prepare the Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, or until they’re tender. Stir occasionally to prevent sticking.

3. Combine Ingredients: In a large bowl, mix the cooked sweet potatoes with black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir until all the ingredients are well combined.

4. Layer the Casserole: In a 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom. Place four corn tortillas over the sauce, then add half of the sweet potato mixture. Pour a third of the remaining enchilada sauce over the top, followed by one-third of the shredded cheese.

Repeat with another layer of tortillas, the remaining sweet potato mixture, more sauce, and cheese.

5. Top and Bake: Add the final layer of tortillas, cover with the remaining enchilada sauce, and sprinkle the rest of the cheese evenly over the top. Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

6. Let it Rest: Allow the casserole to sit for about 5 minutes before serving. This will make it easier to slice and serve.

Extra Tips:

For a spicier version, consider adding a diced jalapeño to the sweet potato mixture or using a spicy enchilada sauce. If you want to make this dish vegan, simply substitute the cheese with a dairy-free alternative.

Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave. This casserole also freezes well, making it a great option for meal prep. Just make sure to let it cool completely before freezing, and thaw in the refrigerator before reheating.

Seafood Enchilada Casserole

Seafood Enchilada Casserole is a delightful twist on the traditional enchilada, offering a fresh and flavorful alternative that seafood lovers will adore. This dish combines the rich flavors of the ocean with the comforting, cheesy allure of a classic casserole.

It’s an excellent choice for both a casual family dinner and a more formal gathering, providing a unique taste experience that’s certain to impress your guests.

The beauty of this casserole lies in its versatility; you can incorporate a variety of seafood based on your preference or availability. The creamy sauce, layered with tortillas and topped with cheese, complements the seafood perfectly, creating a harmonious blend of flavors.

The dish is simple to prepare, making it ideal for a busy weeknight yet impressive enough for a special occasion.

Ingredients (Serves 4-6):

• 1 pound shrimp, peeled and deveined
• 1 pound white fish fillets (such as cod or halibut), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 cup salsa verde
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 8-10 corn tortillas
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee that the casserole bakes evenly.

2. Prepare the Seafood: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until translucent. Add the garlic and sauté for another minute.

Add the shrimp and fish pieces, cooking until the shrimp are pink and the fish is opaque. Season with salt, pepper, cumin, and chili powder. Remove from heat.

3. Make the Sauce: In a bowl, mix together the sour cream and salsa verde. This will be your creamy sauce base for the casserole.

4. Assemble the Casserole: In a 9×13 inch baking dish, spread a thin layer of the sauce mixture on the bottom. Place a layer of corn tortillas over the sauce, followed by half of the seafood mixture.

Sprinkle a layer of Monterey Jack cheese over the seafood. Repeat the layers, finishing with a layer of tortillas on top.

5. Top with Cheese: Over the top layer of tortillas, spread the remaining sauce. Sprinkle the cheddar cheese evenly over the top.

6. Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

7. Garnish and Serve: Once baked, remove from the oven and allow to cool for a few minutes. Garnish with fresh cilantro before serving.

Extra Tips:

When preparing this Seafood Enchilada Casserole, consider using a mix of seafood like crab or scallops for added variety.

If you prefer a spicier dish, feel free to add diced jalapeños or a dash of hot sauce to the sauce mixture. For a gluten-free option, verify that the corn tortillas are certified gluten-free.

This dish pairs well with a light salad or a side of Mexican rice, enhancing the dining experience. Enjoy experimenting with the ingredients to make this recipe your own!

Pork and Green Chili Enchilada Casserole

Pork and Green Chili Enchilada Casserole is a delightful fusion of traditional Mexican flavors and comforting casserole cooking. This dish is perfect for a family dinner or a gathering with friends, as it combines tender pork, spicy green chilies, and melty cheese, all layered between soft corn tortillas. The result is a hearty and flavorful meal that will have everyone coming back for seconds.

With its rich taste and satisfying texture, this casserole is a true crowd-pleaser. This recipe is designed to serve 4-6 people, making it ideal for a small dinner party or a cozy family meal. The preparation involves a few key steps to guarantee that each layer is infused with flavor and cooked to perfection. By following this recipe, you’ll create a delicious Pork and Green Chili Enchilada Casserole that will quickly become a favorite in your household.

Ingredients (serving size: 4-6 people):

• 1 1/2 pounds pork shoulder, cut into small cubes
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups green enchilada sauce
• 1 cup chicken broth
• 1 can (4 oz) diced green chilies
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup fresh cilantro, chopped
• Sour cream, for serving (optional)

Cooking Instructions:

1. Prepare the Pork: In a large skillet, heat the vegetable oil over medium-high heat. Add the cubed pork shoulder and season with salt and pepper. Cook until the pork is browned on all sides, about 8-10 minutes. Remove the pork from the skillet and set aside.
2. Cook the Aromatics: In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
3. Make the Sauce: Add the green enchilada sauce, chicken broth, diced green chilies, cumin, and oregano to the skillet with the onion and garlic. Stir well to combine and bring the mixture to a simmer.
4. Simmer the Pork: Return the browned pork to the skillet. Reduce the heat to low and let the mixture simmer for about 20 minutes, or until the pork is tender and the flavors have melded together.
5. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the sauce mixture on the bottom. Layer 4 corn tortillas over the sauce, followed by a third of the pork mixture and a third of the shredded cheese. Repeat the layers two more times, ending with cheese on top.
6. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Sprinkle with chopped cilantro and serve with sour cream, if desired.

Extra Tips:

For a spicier kick, you can add sliced jalapeños to the pork mixture or use hot green chilies instead of mild ones. If you prefer a softer texture for the tortillas, consider dipping them briefly in the sauce before layering them in the casserole.

Additionally, this casserole can be prepared a day in advance and baked just before serving, making it a convenient option for entertaining. Enjoy the rich flavors and comforting warmth of this Pork and Green Chili Enchilada Casserole, and feel free to customize it to suit your taste preferences.

Breakfast Enchilada Casserole

Wake up to a hearty and delicious start with a Breakfast Enchilada Casserole that combines all your favorite breakfast ingredients in one convenient dish. This casserole is perfect for a weekend brunch or a special occasion breakfast, offering layers of tortillas, eggs, sausage, cheese, and a savory enchilada sauce.

The beauty of this dish is its flexibility; you can prepare it the night before and simply pop it in the oven the next morning for a stress-free, flavorful meal that will satisfy the whole family.

This Breakfast Enchilada Casserole is designed to serve 4-6 people, making it an ideal choice for family gatherings or when hosting friends for breakfast. The combination of spicy sausage, fluffy eggs, and melted cheese wrapped in soft tortillas is sure to be a hit.

Plus, the enchilada sauce adds a delightful Mexican flair that will have everyone coming back for seconds. With a little preparation, you can create a warm, comforting breakfast that everyone will love.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• Salt and pepper, to taste
• 1 pound breakfast sausage
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (10 oz) can of red enchilada sauce
• 8 small flour tortillas
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 medium red bell pepper, diced
• 1 cup salsa

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little oil to prevent sticking.
2. Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through. Break it into small pieces with a spatula as it cooks. Once done, drain any excess fat and set aside.
3. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Layer the Ingredients: Place 4 tortillas at the bottom of the greased baking dish. Spread half of the cooked sausage over the tortillas, followed by half the diced bell pepper, half the green onions, and half of the shredded cheeses. Pour half of the egg mixture evenly over the top.
5. Repeat Layers: Add another layer of 4 tortillas, followed by the remaining sausage, bell pepper, green onions, and cheeses. Pour the remaining egg mixture over the top, ensuring even coverage.
6. Add Sauce and Bake: Pour the can of enchilada sauce evenly over the top layer of the casserole. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Finish Baking: Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the eggs are set. Allow the casserole to cool slightly before serving.
8. Serve: Garnish with chopped fresh cilantro and serve slices with salsa on the side.

Extra Tips:

To add an extra kick to your Breakfast Enchilada Casserole, consider sprinkling in some chopped jalapeños or adding a pinch of cayenne pepper to the egg mixture.

If you’re making the casserole ahead of time, assemble it and store it in the refrigerator overnight, then bake it fresh in the morning. For a vegetarian version, replace the sausage with sautéed mushrooms or a mix of your favorite veggies.

Feel free to experiment with different types of cheese to suit your taste preferences.

Quinoa and Roasted Vegetable Enchilada Casserole

Quinoa and Roasted Vegetable Enchilada Casserole is a flavorful, nutritious dish that combines the earthiness of quinoa with the rich, savory taste of roasted vegetables, all enveloped in the comforting warmth of enchilada sauce. This casserole isn’t only delicious but also packed with protein and fiber, making it a satisfying meal for both vegetarians and meat-eaters alike.

The recipe is perfect for a family dinner or a gathering, offering a vibrant array of flavors and textures that are sure to please.

This enchilada casserole is layered with cooked quinoa, a variety of roasted vegetables such as bell peppers, zucchini, and corn, all smothered in a homemade or store-bought enchilada sauce, and topped with melted cheese. The quinoa provides a fluffy, nutty base that complements the sweetness of the roasted vegetables and the tangy, spicy notes of the enchilada sauce.

The entire dish is baked until bubbly and golden, creating a delightful crust of melted cheese that’s sure to tempt your taste buds.

Ingredients (serving size: 4-6 people):

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 tablespoons olive oil
• 2 bell peppers, chopped
• 1 zucchini, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 2 cups enchilada sauce
• 8-10 corn tortillas, torn into pieces
• 2 cups shredded Mexican blend cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is cooked and fluffy. Once done, fluff with a fork and set aside.
2. Prepare the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the chopped bell peppers, zucchini, and corn with olive oil, cumin, chili powder, salt, and pepper. Spread them out evenly and roast in the oven for about 20 minutes, or until the vegetables are tender and slightly caramelized.
3. Assemble the Casserole: Lower the oven temperature to 375°F (190°C). In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and half of the enchilada sauce. Mix until everything is well-coated.
4. Layer the Casserole: In a 9×13-inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom. Add a layer of torn corn tortillas, followed by half of the quinoa mixture. Sprinkle with 1 cup of shredded cheese. Repeat the layering process with the remaining tortillas, quinoa mixture, and another cup of cheese.
5. Bake the Casserole: Cover the casserole with aluminum foil and bake in the oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve and Garnish: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro before serving.

Extra Tips:

For a creamier texture, consider adding a layer of refried beans between the tortilla and quinoa layers. If you prefer a spicier dish, use a spicier enchilada sauce or add a dash of hot sauce to the quinoa mixture.

The casserole can be prepared a day in advance and kept in the refrigerator, then baked when ready to serve, making it a great option for meal prep or busy weeknights.

Buffalo Chicken Enchilada Casserole

Buffalo Chicken Enchilada Casserole is a delicious twist on the classic enchilada casserole, combining the bold flavors of buffalo chicken with the comforting layers of an enchilada bake. This dish is perfect for those who love a little spice and want a hearty meal that can feed a crowd.

With shredded chicken coated in buffalo sauce, creamy cheeses, and soft tortillas all baked together, this casserole is sure to become a favorite at family dinners or potlucks.

The preparation process is straightforward, allowing you to enjoy a flavorful meal without spending hours in the kitchen. The combination of flavors from the buffalo sauce and cheese creates a rich, savory taste that pairs wonderfully with the tender chicken and tortillas.

This Buffalo Chicken Enchilada Casserole serves 4-6 people, making it ideal for a family dinner or a gathering with friends.

Ingredients

• 3 cups cooked shredded chicken
• 1 cup buffalo wing sauce
• 8 small flour or corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup ranch dressing
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat and Prepare the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with the olive oil to prevent sticking.

2. Prepare the Chicken:

In a large bowl, mix the shredded chicken with the buffalo wing sauce until the chicken is well coated. Add in the garlic powder, salt, and pepper, and stir to combine.

3. Layer the Casserole:

Place a layer of tortillas on the bottom of the prepared baking dish. You may need to cut some tortillas to fit. Spread half of the buffalo chicken mixture evenly over the tortillas, followed by half of the cheddar and mozzarella cheeses.

4. Repeat the Layers:

Add another layer of tortillas, then spread the remaining buffalo chicken mixture on top. Sprinkle the remaining cheddar and mozzarella cheeses over the chicken.

5. Add the Toppings:

Drizzle the sour cream and ranch dressing over the top of the casserole. Sprinkle the chopped green onions and cilantro over the top for added flavor and color.

6. Bake the Casserole:

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

7. Serve:

Allow the casserole to cool for a few minutes before slicing and serving. This gives the flavors time to meld together and makes it easier to cut.

Extra Tips

For added crunch, consider topping the casserole with crushed tortilla chips or panko breadcrumbs before baking. Adjust the spiciness by using mild or hot buffalo sauce according to your preference.

You can also mix in some cooked vegetables, like bell peppers or corn, to increase the nutritional value and add more texture. If you prefer a creamier texture, stir in a bit more ranch dressing or sour cream into the buffalo chicken mixture before layering.

Enjoy your Buffalo Chicken Enchilada Casserole with a side of fresh salad or some steamed vegetables to balance the meal.

BBQ Chicken Enchilada Casserole

BBQ Chicken Enchilada Casserole is a delightful twist on the classic enchilada dish. This recipe combines the smoky and tangy flavors of barbecue chicken with the comforting textures of a traditional enchilada casserole. It’s perfect for a family dinner or a gathering with friends, offering a hearty and flavorful meal that everyone will love.

The layers of tender chicken, melty cheese, and zesty barbecue sauce come together in a way that’s both satisfying and easy to prepare. This dish isn’t only delicious but also convenient, as it can be prepared ahead of time and baked just before serving. It’s an excellent choice for those busy weeknights when you want something filling and delicious without spending hours in the kitchen.

The BBQ Chicken Enchilada Casserole is a sure crowd-pleaser and will quickly become a household favorite.

Ingredients (serving size: 4-6 people):

• 3 cups cooked and shredded chicken
• 1 cup barbecue sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 1 cup frozen corn, thawed
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 8-10 corn tortillas
• 2 cups shredded Mexican blend cheese
• 1/4 cup chopped cilantro
• 1/2 cup diced red onion
• 1 jalapeño, sliced (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to make certain it’s hot and ready for the casserole.
2. Prepare the Chicken Mixture: In a large mixing bowl, combine the cooked and shredded chicken, barbecue sauce, black beans, corn, cumin, garlic powder, and half of the enchilada sauce. Stir until the ingredients are well mixed.
3. Layer the Casserole: In a 9×13 inch baking dish, spread a thin layer of enchilada sauce to prevent sticking. Place a layer of corn tortillas on the bottom of the dish, covering as much surface area as possible.
4. Assemble the Casserole: Spread half of the chicken mixture over the tortillas, followed by 1 cup of shredded cheese. Repeat the layers with the remaining tortillas and chicken mixture, ending with a layer of tortillas on top.
5. Top the Casserole: Pour the remaining enchilada sauce over the final layer of tortillas. Sprinkle the remaining cheese on top, ensuring even coverage.
6. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Top with chopped cilantro, diced red onion, and sliced jalapeños if desired. Serve warm and enjoy!

Extra Tips: When preparing the BBQ Chicken Enchilada Casserole, feel free to customize the ingredients to suit your taste. You can add other vegetables like bell peppers or zucchini for extra nutrition.

If you prefer a spicier dish, add more jalapeños or a dash of hot sauce to the chicken mixture. The casserole can also be stored in the refrigerator for up to three days or frozen for longer storage, making it a convenient make-ahead meal.