Chef Maria Rodriguez - Mexican Cuisine Specialist
👨‍🍳 Mexican Cuisine Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 15+ Years Experience 🍽️ Tex-Mex Specialist

❤️ My Recipe Story

"This enchilada casserole recipe combines the beloved flavors of traditional enchiladas in an easy-to-make casserole format. Perfect for feeding a crowd, it captures all the comfort of Mexican home cooking in one satisfying dish."

Maria specializes in authentic Mexican and Tex-Mex cuisine, bringing traditional family recipes to modern kitchens. She's passionate about making Mexican comfort food accessible to home cooks everywhere.

View All Mitchell's Recipes →
Golden-brown beef enchilada casserole with melted cheese, garnished with fresh cilantro and sour cream in a white baking dish

Building the Perfect Layers

The secret to a great enchilada casserole lies in proper layering and sauce distribution. Each layer should be evenly spread to ensure consistent flavor in every bite. The tortillas act as both structure and flavor absorber, soaking up the rich enchilada sauce while maintaining their texture.

Proper seasoning of the beef mixture is crucial since it's the heart of the dish. The combination of chili powder, cumin, and smoked paprika creates depth, while the addition of vegetables adds texture and freshness that balances the richness of the cheese and sauce.

💡 Professional Tip

Let the casserole rest for 5-10 minutes after baking to allow the layers to set properly. This makes serving much easier and prevents the casserole from falling apart when cut.

Frequently Asked Questions

Yes, assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time if cooking from cold.

Corn tortillas are traditional and hold up better to the sauce without getting soggy. If using flour tortillas, choose thicker ones and slightly underbake to prevent mushiness.

Yes, freeze assembled but unbaked casserole for up to 3 months. Thaw overnight in refrigerator before baking. Cooked casserole can be frozen for up to 2 months.

Don't oversauce the layers, and make sure your beef mixture isn't too wet. Pat vegetables dry and drain canned ingredients thoroughly before adding.

A combination of Mexican cheese blend and sharp cheddar provides the best flavor and melting qualities. Monterey Jack, Colby, and Oaxaca cheese also work wonderfully.

Absolutely! Zucchini, jalapeños, or mushrooms work well. Just sauté them first to remove excess moisture and prevent the casserole from becoming watery.

The cheese should be golden and bubbly, and a knife inserted in center should come out hot. Internal temperature should reach 165°F (74°C).

Serve with Mexican rice, refried beans, guacamole, and a fresh salad. Pickled jalapeños and hot sauce make great condiments alongside.

Recipe Troubleshooting Guide

✅

Watery Casserole

Problem: Casserole turns out too watery or soggy

Solution: Drain all canned ingredients thoroughly, don't oversauce layers, and let beef mixture cool slightly before assembling to prevent excess moisture.

✅

Burnt Top

Problem: Cheese browns too quickly while center is undercooked

Solution: Cover with foil for most of baking time, removing only for last 10-15 minutes. Reduce oven temperature to 350°F if needed.

✅

Bland Flavor

Problem: Casserole lacks depth of flavor

Prevention: Increase spices in beef mixture, use high-quality enchilada sauce, and season each layer lightly. Let flavors meld by resting before serving.

✅

Dry Casserole

Problem: Finished casserole seems too dry

Recovery: Use enough sauce between layers, don't overbake, and consider adding a layer of sour cream in the middle for extra moisture.

✅

Falling Apart

Problem: Casserole won't hold together when served

Prevention: Let rest longer after baking, ensure tortillas overlap properly, and use enough cheese as 'glue' between layers.

✅

Flavor Balance Issues

Too Sweet: Add more chili powder or a pinch of cayenne pepper

Too Salty: Serve with fresh avocado slices or extra sour cream

Bland: Increase cumin and garlic, add lime juice, or serve with salsa verde

Ingredients for beef enchilada casserole including ground beef, corn tortillas, enchilada sauce, cheese, and vegetables arranged on a wooden surface

Choosing Quality Ingredients

The foundation of great enchilada casserole starts with quality ground beef and authentic enchilada sauce. Look for 80/20 ground beef for the right balance of flavor and moisture. If possible, choose enchilada sauce made with real chiles rather than artificial flavors for deeper, more complex taste.

Fresh vegetables make a significant difference in both flavor and texture. Crisp bell peppers and onions add sweetness and crunch that complement the rich, savory elements. Quality corn tortillas should be pliable but sturdy enough to hold their shape during baking.

Essential Ingredient Notes

  • Enchilada Sauce: Look for sauce with chile peppers as the first ingredient. Avoid overly sweet varieties. You can also make your own with dried chiles for ultimate flavor control.
  • Corn Tortillas: Choose tortillas that are fresh and pliable. Slightly warming them before assembling makes them more flexible and less likely to crack.
  • Cheese Selection: A mix of cheeses provides better flavor and melting. Combine Mexican blend for authenticity with sharp cheddar for tang and good melting properties.
Beef enchilada casserole being assembled in layers in a baking dish, showing the layering technique with tortillas, meat, and cheese

Assembly and Baking Techniques

Proper assembly is key to a successful enchilada casserole. Start with a thin layer of sauce in the bottom of the dish to prevent sticking and add flavor from the first bite. Overlap tortillas slightly to create a solid base that won't have gaps where filling can leak through.

Temperature control during baking ensures even cooking without burning the top. The initial covered baking allows the flavors to meld and the tortillas to soften, while the final uncovered time creates the golden, bubbly cheese top that makes this dish so appealing.

The Perfect Assembly

Spread each layer evenly from edge to edge, leaving no gaps. Press gently on each layer to help ingredients adhere and create a cohesive casserole that cuts cleanly.

Beef Enchilada Casserole

Prep 25 min
Cook 35 min
Serves 8 servings
Level Easy

📋 Ingredients

For the Beef Filling

  • 2 cans enchilada sauce
    Choose quality sauce with real chiles
  • 12-15 corn tortillas
    Fresh, pliable tortillas work best
  • 450g Mexican cheese blend
    Provides authentic flavor
  • 225g shredded cheddar
    Adds sharpness and great melting
  • 240ml sour cream
    For serving and richness
  • 60ml fresh cilantro, chopped
    Fresh herb brightens the dish
  • 2 green onions, sliced
    For color and mild onion flavor

For Assembly & Toppings

  • 900g ground beef (80/20)
    Perfect fat ratio for flavor and moisture
  • 1 large onion, diced
    Adds sweetness and texture
  • 3 cloves garlic, minced
    Essential for depth of flavor
  • 1 bell pepper, diced
    Adds crunch and color
  • 1 can diced tomatoes, drained
    Drain well to prevent excess moisture
  • 1 can black beans, drained
    Adds protein and fiber
  • 1 can corn kernels, drained
    Sweet contrast to savory elements

Instructions

  1. Prepare Beef Filling

    Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking up with spoon, about 8-10 minutes. Add onion, bell pepper, and garlic; cook until softened, 5 minutes.

  2. Season and Combine

    Add chili powder, cumin, paprika, salt, and pepper to beef mixture. Stir in diced tomatoes, black beans, and corn. Cook for 3-4 minutes until heated through. Remove from heat.

  3. Assemble Casserole

    Preheat oven to 375°F (190°C). Spread 1/3 of enchilada sauce in bottom of greased 9x13 inch baking dish. Layer half the tortillas, half the beef mixture, and 1/3 of cheese. Repeat layers, ending with remaining sauce and cheese.

  4. Bake Casserole

    Cover with foil and bake for 25 minutes. Remove foil and bake additional 10-12 minutes until cheese is melted and bubbly. Let stand 5 minutes before serving.

  5. Garnish and Serve

    Top with dollops of sour cream, fresh cilantro, and sliced green onions. Cut into squares and serve hot with additional toppings if desired.

Recipe Notes & Tips

Storage

Cooked casserole keeps in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 350°F oven until heated through.

Serving Suggestions

Serve with Mexican rice, refried beans, and fresh guacamole. Top with additional sour cream, salsa, pickled jalapeños, and hot sauce for a complete Mexican feast.

Variations

Try adding sliced jalapeños between layers for heat, or substitute ground turkey or chicken for a lighter version. You can also add a layer of refried beans for extra protein and authentic flavor.