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Say hello to your new favorite weeknight dinner: enchilada casserole! This comforting dish brings all the beloved flavors of traditional enchiladas without the usual fuss of rolling each one. It’s incredibly family-friendly and packed with savory goodness that everyone will adore. Plus, making your own simple enchilada sauce truly elevates the taste and makes all the difference. Get ready to discover this quick, delicious solution for busy evenings.

Why You’ll Love This Enchilada Casserole

This delicious enchilada casserole quickly becomes a go-to for many reasons, offering both convenience and incredible taste:

• Simple Process: Enjoy a streamlined cooking experience with significantly less effort than traditional enchiladas. You’ll appreciate the ease.
• Less Fuss: Skip the individual tortilla rolling entirely and simply layer your ingredients for quick assembly. This saves valuable time.
• Customizable Flavors: Easily adjust fillings and spice levels, ensuring it perfectly suits everyone’s preferences from mild to spicy.
• Hearty & Satisfying: It’s a deeply flavorful and robust meal that truly delivers on comfort and taste, leaving everyone satisfied.
• Make-Ahead Friendly: Prepare it in advance or freeze portions for convenient, future dinners, making meal prep a breeze.

Ingredients

Here are the fresh ingredients you need to create this fantastic enchilada casserole:

For the Homemade Enchilada Sauce:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons cumin
• 2 teaspoons chili powder
• 1 tablespoon all purpose flour
• 1 cup chicken stock
• 15 ounces tomato sauce
• 2 cloves garlic, minced

For the Beef Casserole Filling:

• 1 pound ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4.5 ounces diced green chiles
• 15 ounces black beans, drained and rinsed

For Assembling the Casserole:

• 12 corn tortillas (6 inches)
• 3 cups shredded Colby Jack cheese

Notes & Substitutions

• Enchilada Sauce: Homemade provides the best flavor depth. For speed, use one 15-ounce can of quality store-bought enchilada sauce.
• Cheese: Freshly shred Colby Jack from a block for superior melting. Mild cheddar or Pepper Jack also work beautifully.
• Protein: Easily swap ground beef with cooked, shredded chicken, ground turkey, or lentils.
• Beans: Substitute black beans with frozen corn or pinto beans if preferred.
• Spice Level: Use hot green chiles or add a pinch of cayenne pepper for extra kick.
• Tortillas: Corn tortillas are traditional and recommended over flour for their texture and sauce absorption.

Equipment

Gather these basic kitchen tools for the effortless preparation of your family-favorite enchilada casserole: a sturdy 9×13 inch baking dish, a large skillet for browning the beef and another for simmering the sauce, a blender or immersion blender (optional, for making a smooth sauce), essential measuring cups and spoons, and cooking spray.

Instructions

Follow these simple steps to assemble your delicious enchilada casserole:

1. Preheat Oven & Prep Dish: Preheat your oven to 350 degrees F (175 C). Lightly spray a 9×13 inch baking dish with cooking spray and set it aside for assembly. This important step ensures your casserole bakes perfectly.
2. Make Enchilada Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and 1/2 teaspoon kosher salt. Sauté until the onion is softened and translucent, about 5 minutes. Stir in the chili powder and cumin, cooking for about 30 seconds until fragrant. Then, stir in 1 tablespoon of all-purpose flour to create a thickening roux. Slowly whisk in the chicken stock until smooth, then stir in the tomato sauce and minced garlic. Bring the mixture to a gentle simmer and cook, stirring occasionally, for 5 minutes to allow it to thicken nicely.
3. Cook Beef Filling: While the sauce simmers, add the ground beef to a separate large skillet. Break up the beef with a spoon and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. The USDA advises consumers to cook ground beef to safe minimum internal temperatures for ground meat to ensure safety. Cook until the beef is fully browned and cooked through, about 5 minutes. Remove the skillet from the heat and carefully drain off any excess fat from the cooked meat.
4. Finish Filling: Stir the diced green chiles and the drained, rinsed black beans thoroughly into the cooked ground beef mixture. This creates a flavorful and hearty filling for your casserole.
5. Prepare Sauce for Assembly: If you prefer a smoother sauce texture, transfer the cooked enchilada sauce to a blender and blend until completely smooth (this step is optional but recommended). Pour about 1/2 cup of the sauce into the bottom of the prepared baking dish, spreading it evenly. Stir another 1/2 cup of the enchilada sauce directly into your beef mixture for added moisture.
6. Layer First: Dip 6 corn tortillas, one at a time, into the remaining enchilada sauce to lightly coat both sides. Arrange these coated tortillas in a single, slightly overlapping layer over the sauce in the bottom of your baking dish.
7. Add Filling & Cheese: Spread half of the beef and bean mixture evenly over the layer of tortillas. Top this flavorful filling with 1 cup of the shredded Colby Jack cheese, creating a delicious first layer for the enchilada casserole.
8. Second Layer: Dip the remaining 6 corn tortillas in the sauce, just as before. Arrange them over the cheese layer to form the second tortilla base. Top with the remaining beef mixture, then generously sprinkle with the remaining 2 cups of Colby Jack cheese for a golden, bubbly topping.
9. Bake: Place the assembled enchilada casserole in the preheated oven. Bake uncovered for 20 minutes, or until the cheese is beautifully melted, bubbly, and the edges are lightly golden brown, indicating it’s thoroughly heated through.

Pro Tips for the Best Enchilada Casserole

• Freshly Shredded Cheese: For the best melt and flavor, always shred your own cheese from a block. Culinary sources explain the benefits of shredding your own cheese by noting that pre-shredded options often contain anti-caking agents that can affect texture. It melts much smoother, avoids anti-caking agents, and enhances overall texture and flavor significantly.
• Drain Fat Thoroughly: After cooking the ground beef, ensure you drain off all excess fat. This crucial step prevents your delicious casserole from becoming greasy or watery in the dish.
• Warm Tortillas (Optional): Lightly warming corn tortillas in the microwave or a dry skillet for 10-15 seconds makes them more pliable. This helps prevent them from tearing when dipped in sauce and layered in the pan.
• Don’t Overcrowd: Stick to the suggested layering to ensure your enchilada casserole cooks evenly throughout. Proper spacing allows for excellent bubbling and consistent heating.
• Rest Before Serving: Let the hot casserole rest for 5-10 minutes after removing it from the oven. This allows the layers to set, making for cleaner, more defined slices that hold their shape.

Serving Suggestions, Storage, and Variations

Serving Suggestions

This hearty enchilada casserole is wonderful on its own, but these additions make it even better:

• Toppings: Offer bowls of sour cream, fresh chopped cilantro, diced avocado, sliced black olives, or pickled jalapeños for a custom finish on your enchilada casserole.
• Sides: Complement your meal with fluffy Mexican rice, a simple green salad with a light vinaigrette, or a side of warm refried beans.

Storage

• Refrigerate: Store any leftover casserole tightly covered in the refrigerator. It remains delicious for up to 3-4 days.

Make Ahead & Freezing

• Make Ahead: Assemble the entire enchilada casserole up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate until you are ready to bake.
• Freezing: For a fantastic future meal, assemble the casserole (but do not bake it). Wrap it securely first in plastic wrap, then in aluminum foil. Label and freeze for up to 3 months.
• Reheating: Bake a refrigerated casserole covered with foil for 25-30 minutes, then uncover and bake until bubbly. For a frozen casserole, bake covered for 35-45 minutes, then uncover and bake until hot and bubbly.
• Disposable Pans: When freezing, consider assembling your casserole in a disposable aluminum pan. This prevents your good bakeware from being tied up and reduces the risk of glass breakage from extreme temperature changes.

Variations

• Chicken Enchilada Casserole: Easily swap the ground beef for 2-3 cups of cooked, shredded chicken. Rotisserie chicken works perfectly!
• Vegetarian Option: Substitute the beef with sautéed mushrooms, bell peppers, zucchini, or additional beans and corn for a flavorful meatless version.
• Different Beans: Feel free to use pinto beans, kidney beans, or a combination of beans instead of just black beans.
• Added Vegetables: Boost the nutrient content by including finely diced sautéed bell peppers, corn, or even spinach in the beef and bean filling.

Nutrition Information

This delightful enchilada casserole provides a balanced and hearty meal for your family. (Serving: 1/8 of casserole)

• Calories: ~480 kcal
• Carbohydrates: ~38g
• Protein: ~30g
• Fat: ~24g
• Saturated Fat: ~12g
• Cholesterol: ~85mg
• Sodium: ~980mg
• Fiber: ~7g
• Sugar: ~6g

Please note: These nutritional values are approximate and may vary based on specific ingredients, brands, and preparation methods.

Frequently Asked Questions (FAQ)

• Can I use flour tortillas instead of corn? While you can, flour tortillas tend to get very soggy and gummy in an enchilada casserole. Corn tortillas absorb the sauce better and maintain a more authentic and desirable texture.
• Why is my enchilada casserole dry/soggy? A dry casserole usually means too little sauce or overbaking, which evaporates moisture. A soggy one might have undrained meat fat, or too much sauce without enough cheese barrier to absorb liquid.
• Can I use store-bought enchilada sauce? Absolutely! Using a good quality store-bought sauce is a fantastic shortcut for an even quicker preparation, especially on busy nights.
• How do I prevent tortillas from getting soggy? Lightly dipping each tortilla in the sauce rather than soaking it helps immensely. Also, ensure a good balance of sauce, filling, and cheese layers to prevent excessive moisture.
• What kind of cheese is best for enchilada casserole? Colby Jack is excellent for its mild flavor and smooth melt. A blend of cheddar and Monterey Jack also works wonderfully for a classic, gooey result.

Conclusion

This easy enchilada casserole truly delivers on its promise of a delicious, family-friendly meal with minimal effort. Its comforting layers of seasoned beef, tender tortillas, rich sauce, and melty cheese make it an instant hit for any occasion. We hope this simplified approach makes baking fun and accessible for everyone, proving that great meals don’t need to be complicated. Give this recipe a try this week and let us know how your enchilada casserole turns out!