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    Enchilada Casserole

    Updated January 22, 2026 / By Holly Erickson

    My easy enchilada casserole recipe features corn tortillas, cheese, and a bean and beef filling. Top it all off with homemade enchilada sauce and dinner is done! 

    Cheesy enchilada casserole in a 9x13 baking dish, a simple and delicious weeknight dinner perfect for families
    Photography by Gayle McLeod

    Easy Enchilada Casserole

    Once you bake up this rich and cheesy easy enchilada casserole recipe, you’ll want to eat it every day! Enchilada casserole is an opportunity to lay out all of the toppings! It’s great on its own, or serve it with pickled onions, guacamole, pico de gallo, salsa, and Spanish rice on the side for a big crowd. For another Tex-Mex casserole, try Frito pie or green chicken enchiladas.

    ingredients laid out in prep bowls to make easy and cheesy enchilada casserole

    What Our Readers Love About This Recipe

    This was a super simple meal to throw together, tons of flavor and my whole family loved it. I will definitely make it again. I loved the homemade enchilada sauce that was my first time making an enchilada sauce it was fun to know I made it myself! - Kay

    oil, flour, chili powder, garlic powder, onion powder, cumin, oregano & tomato paste in a pot to make enchilada sauce
    chicken broth being poured into a skillet with oil, flour and spices to make homemade enchilada sauce
    smooth and flavorful homemade enchilada sauce being stirred in a pot to use in simple enchilada casserole
    enchilada sauce being poured over ground beef, onion, peppers, chiles, corn and black beans in a skillet

    Ingredients For Homemade Enchilada Casserole

    • Enchilada sauce: Homemade enchilada sauce rocks, but store-bought is fine.
    • Veggies: Onion, bell pepper, garlic, green chiles. 
    • Ground beef: I usually use ground beef, but vegetarian and chicken versions are tasty too! Use leftover chicken, or even ground turkey works fine.
    • Canned black beans: No need to cook beans from scratch. 
    • Canned or frozen corn: Either works perfectly well.  
    • Cheese: This is the foundation upon which this great layered enchilada casserole is built. So much cheese! It’s what makes enchilada casserole delicious. 
    corn tortillas being dipped in homemade enchilada sauce
    corn tortillas dipped in homemade enchilada sauce laid in the bottom of a 9x13 casserole dish for enchilada casserole
    ground beef, onion and bell pepper mixture on top of corn tortillas dipped in enchilada sauce in a 9x13 baking dish
    enchilada casserole prepared in a baking dish with tortillas, enchilada sauce, ground beef, and cheese, an easy dinner

    How to Make Enchilada Casserole 

    Find the full, detailed recipe instructions at the bottom of this page. 

    1. Brown the ground beef.
    2. Add the onion, garlic and bell pepper. 
    3. Stir in the green chiles, beans, corn and enchilada sauce. 
    4. Build the enchilada casserole layers: Dip half of the tortillas in the enchilada sauce, then arrange on the bottom of a baking dish. Top with half of the beef filling and half of the pepper jack and cheddar. 
    5. Dip the remaining tortillas in sauce and arrange on top of the cheese. 
    6. Top with more filling and more cheese. 
    7. Cover with foil and bake for 20 minutes. Remove from the oven and uncover. Return to the oven for another 15 minutes, or until the cheese is bubbly and golden. 
    Cheesy enchilada casserole in a 9x13 baking dish, a simple and delicious weeknight dinner perfect for families
    Cheesy enchilada casserole in a 9x13 baking dish, a simple and delicious weeknight dinner perfect

    Enchilada Casserole Variations

    • Make a vegetarian enchilada casserole! Just double down on your veggies or add sautéed mushrooms. 
    • Make this with shredded chicken in place of ground beef if you prefer. 
    • Use less cheese to make it lighter and healthier. 
    • Homemade enchilada sauce is best, but if you're short on time, store bought enchilada sauce is great in a pinch! Use two cups. 
    • If you really want to go the extra mile, make this casserole with homemade corn tortillas.
    homemade enchilada casserole in a baking dish topped with pico de gallo and pickled red onions

    How To Make Ahead + Freeze Enchilada Casserole

    Bake the enchilada casserole. Then, cover and seal the entire thing in a freezer safe casserole dish for up to 3 months. When ready to eat, cover with foil and bake it at 350 for 90 minutes, or until warmed through. Uncover and bake for another 15 minutes, or until the cheese is bubbly and golden. This is a great recipe for meal trains, too!

    enchilada casserole served on top of mexican rice topped with pico de gallo and pickled red onions on a plate with a fork

    More Great Enchilada Recipes

    Enchilada Casseroles Make Everyone Happy 

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    Cheesy enchilada casserole in a 9x13 baking dish, a simple and delicious weeknight dinner perfect for families

    Enchilada Casserole Recipe

    Updated January 22, 2026

    By Holly Erickson

    • Serves:  8
    • Prep Time:  15 min
    • Cook Time:  1 hr
    • Calories:  499

    Description

    This easy Enchilada Casserole layers tortillas, chicken, enchilada sauce, and melty cheese for a bold, comforting Mexican-inspired dinner. A simple, family-friendly recipe perfect for busy weeknights.

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      Ingredients

      Enchilada Sauce

      • 1 teaspoon onion powder
      • 1 teaspoon ground cumin
      • 2 tablespoons vegetable oil
      • 2 tablespoons all-purpose flour
      • 3 tablespoons chili powder
      • 1 teaspoon garlic powder
      • 1 teaspoon dried oregano
      • 3 tablespoons tomato paste
      • 2 cups chicken or vegetable stock
      • ¼ teaspoon fine sea salt

      Enchilada Casserole

      • 1 pound 90/10 ground beef
      • ½ teaspoon kosher salt
      • ½ teaspoon freshly cracked black pepper
      • 1 small yellow onion, diced
      • 1 medium red bell pepper, diced
      • 3 garlic cloves, minced
      • 1 (7-ounce) can diced green chiles
      • 1 (15-ounce) can black beans, drained and rinsed
      • 2 cups corn, canned or frozen
      • 12 (6-inch) corn tortillas
      • 1 ½ cups shredded pepper jack cheese
      • 1 ½ cups shredded medium cheddar cheese
      • Pico de gallo, for serving (optional)
      • Pickled onions, for serving (optional)
      • Sour cream, for serving (optional)

      Method

      1. Preheat the oven to 350°F with a rack in the center position.

        ingredients laid out in prep bowls to make easy and cheesy enchilada casserole

      2. Make the enchilada sauce. Place the oil and flour in a medium saucepan. Cook, whisking constantly, over medium heat until smooth, about 6 minutes. Once bubbling, whisk in the chili powder, garlic powder, onion powder, cumin, oregano, and tomato paste. Once combined, slowly whisk in chicken stock and salt and bring to a simmer. Once simmering, reduce the heat to low and cook, stirring occasionally, for about 5 minutes, or until slightly thickened. 

        smooth and flavorful homemade enchilada sauce being stirred in a pot to use in simple enchilada casserole

      3. Meanwhile, make the casserole. Heat a large skillet over medium heat. Add the ground beef, salt and pepper and cook, breaking it up with a wooden spoon, until browned, about 8-10 minutes. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more. Stir in the green chiles, beans, corn and ½ of the enchilada sauce and cook until warmed through, about 5 more minutes. Remove from heat.  

        enchilada sauce being poured over ground beef, onion, peppers, chiles, corn and black beans in a skillet

      4. Dip half of the tortillas in the enchilada sauce, then arrange in a single layer on the bottom of a 9-x13-inch baking dish. Top with half of the beef filling and half of the pepper jack and cheddar. Dip the remaining tortillas in the remaining enchilada sauce and arrange in a single layer on top of the cheese. Top with the remaining filling and remaining cheese. Cover with foil and bake for 20 minutes. Remove from the oven and uncover. Return to the oven for another 15 minutes, or until the cheese is bubbly and golden. 

        enchilada casserole prepared in a baking dish with tortillas, enchilada sauce, ground beef, and cheese, an easy dinner

      5. Serve with pico de gallo, pickled onions, and sour cream if using. 

        enchilada casserole made with ground beef, black beans, corn, peppers, onions and cheese being scooped out of a baking dish

      Related Recipes

      Nutrition Info

      • Per Serving
      • Amount
      • Calories 499
      • Protein 29 g
      • Carbohydrates 42 g
      • Total Fat 25 g
      • Dietary Fiber 7 g
      • Cholesterol 76 mg
      • Sodium 637 mg
      • Total Sugars 6 g

      Enchilada Casserole

      Questions & Reviews

      Rated 5 stars by 13 readers

      or
      • Lola

        I haven't made this yet but am looking forward to it. One question: does this freeze well AFTER baking? I'm looking for recipes to make for others that I can freeze or they can easily freeze. 90 minutes is a long time for some to wait for dinner. I assume 90 minutes is for the casserole straight out of the freezer. Thank you!! Lola

        Yes, you can bake it first. Make sure it is completely cooled before freezing. Pre baked and put in the oven frozen will still take at least 45-60 minute to reheat. If you thaw in the fridge overnight it can speed up the reheating time.

      • Ann

        Can I replace corn tortillas with flour tortillas?

        Sure! If you've made flour enchiladas before and enjoyed them. It's a much different, softer texture so if you are new to flour tortilla enchiladas that is something to be aware of.

      • Hannah

        Recommendations for making this 1-2 days ahead of time? Refrigerate prepared then bake? Or maybe freeze? Thank you!!

        No need to freeze if you are cooking it in 1-2 days. Take it out of the fridge 3045 minutes before baking to let it come closer to room temp (prevents uneven cooking). Hope you enjoy!

      • Rachel

        I replaced corn tortilla to a Keto tortilla and works great. Instead of regular oil, and replaced it with real butter. I used 1/2 cup refried blackbeans just give a little taste. For cheeses I used pepper jack squares and taco blend cheese that time that's all I have and it turned out really great. Thanks you for sharing. My hubby and myself loved it and it's easy to make! 🥰

        Glad you enjoyed it!

      • Lynn

        can you use sliced zucchini in place of the tortillas?

        Hi Lynn, we haven't tried that.

      • Meg

        If you don’t care for pepperJack cheese what can you substitute it for?

        Colby Jack, cheddar or Mexican Blend will all work great. Use what you like!

      • Kathy

        Can this be frozen unbaked?

        Yep! Hope you enjoy Kathy! Just let it thaw before baking.

      • Christina

        I have made this once and it instantly became a favorite. I would have never thought of the pickled onions but they really add something great to the flavor!

        I’d like to make this ahead for a friend as a freezer meal for when she has her baby but I wondered if you had any recommendations for making it ahead of time? Is it ok to refrigerate or freeze at the point just before baking? Thanks!

        Yes you can do either refrigerate or freeze then bake when ready. We haven't baked it straight from frozen so we recommend letting it thaw before baking then following the baking instructions.

      • Betty

        What’s the best way to make this vegetarian? Add an additional type of bean? I do not like tofu or any fake meat. Thanks!

        Sure, you could try adding more black beans, in place of it or add some cooked zucchini and squash instead of the meat. We also have a Vegetarian Enchilada Skillet recipe on our site if you want to take a look at the one, just as simple and delicious! Hope you enjoy Betty.

      • Erin

        5-star rating

        This was another hit from TMP! I was going to skip the homemade enchildada sauce and use canned, but in the end decided to make it, since I was doing it on a Sunday when I had plenty of time. It truly was delicious, so I'm glad I did.

        I'll note, I love how The Modern Proper's recipes nearly always fit on one sheet when "printed" (I save to PDF and email to myself to read on a really old/slow iPad). However, I'll note this one was a little wonky because the enchilada ingredients weren't listed in order of use. Right now there are 2 spices listed, then the oil & flour, then more spices, so it's just a little atypical. But that's an easy fix. As I've said in the past, TMP has the BEST recipe printing format I've ever seen, so that along with so many great recipes make me continue to come back over & over.

        Glad you loved it!

      • Shelly

        5-star rating

        Just have a question, can I replace the corn tortillas with flour tortillas?

        You can, texture if very different but if you enjoy flour tortilla in your enchiladas then it will work in this too!

      • Kasey

        5-star rating

        LOVED this!! I did make some minor changes to it though. I skipped the canned corn and only used half the amount of beans (my husband isnt a fan of either). I also swapped the ground beef for chicken. I used the same amount (1 lb) and just cooked it in the instant pot first. It really turned out great. I will absolutely be making it again! And for those short on time, making the enchilada sauce was actually the easiest part : )

        Thanks kasey, we are so glad you loved it!

      • Rose

        5-star rating

        Made this meal for dinner tonight! It was so good and came together quickly. Everyone had seconds - can't wait for lunch leftovers tomorrow :-)

        (Confession: I cheated and just used canned enchilada sauce instead of homemade because mine never turns out.)

        Thanks Rose, so glad you all enjoyed them! Thanks for your confession haha! We've used it in a pinch too all is forgiven. ;)

      • Kristin

        5-star rating

        This recipe was very easy to follow and it turned out delicious!

        Thanks Kristin, we are so glad you enjoyed it!

      • Vicki

        5-star rating

        I made this with shredded chicken instead of beef because of dietary issues and I used a 19oz can of enchilada sauce because I was pressed for time. INCREDIBLY DELICIOUS! Next time (and there will be a next time) I intend to make the enchilada sauce per your recipe. THANKS!

        Thanks Vicki, so glad you loved it!

      • Daryl

        5-star rating

        This was an excellent enchilada casserole. I made it as written and the flavors were nicely balanced and the seasonings were spot on. I reviewed this on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. This was delicious!

        Thanks Daryl, so glad you enjoyed it!

      • Gretchen

        5-star rating

        Very good - I haven’t made enchilada sauce before, so grateful to have that in my back pocket. The whole fam gave it their approval.

        YAY! So glad you all loved it Gretchen!

      • Christina

        5-star rating

        Made this for a dinner party with friends and EVERYONE asked for the recipe. I’ve adjusted to use olive oil and a little less cheese like some others have said without sacrificing the flavor and loved it! I also thought it was so cool to make the enchilada sauce from scratch!

        Thanks Christina, we are so happy you loved it!

      • Rosalva

        5-star rating

        I love the simplicity of this dish. I sometimes substitute leftover chicken, and it still comes out wonderful. It’s a family favorite.

        Thanks Rosalva, we are so happy that you love it!

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