Enchilada Casserole!

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Enchilada Casserole 3

Enchilada Casserole!

By: Kecia’s Flavor Breakthrough!

My Honey saw a really yummy looking recipe on Pinterest the other night. It was an enchilada casserole. Well, you know me… I gotta do my own thing. There are so many recipes out there for enchilada casseroles. I sure hope that this one is a good as some of those look!

Serves: 8

Prep Time: 30 Cook Time: 30



  • 1 pound ground chicken, beef or turkey
  • ½ onion, diced
  • 1 jalapeno pepper, seeded and finely minced
  • 1 cup tomato sauce
  • 2 cloves garlic, minced
  • 2 tsp. Cumin
  • 2 tsp. Chili powder
  • 1 tsp. cilantro
  • 2 tsp. salt
  • 2 cups pinto beans, drained and rinse (or cooked dried beans)
  • 1 cup corn kernels
  • 16 small corn tortillas, cut in half
  • 2 cups enchilada sauce, green or red
  • 2 cups shredded cheddar or Mexican blend cheese

Preheat oven to 375°F

Brown Meat

In a large skillet, brown your ground meat, drain and return to skillet. Add the onion and jalapeno pepper, cook until onion is slightly translucent.

Sauce and spices

Add in the tomato sauce, garlic, cumin, chili powder, cilantro and salt. Cook a few minutes until tomato sauce is absorbed.

Beans and Corn

Add the beans and corn.


Stir to heat through.


In a large casserole dish that has been sprayed with cooking spray, lay a layer of tortillas. Top with the meat mixture, pour a little sauce over to cover, sprinkle with cheese. Repeat the process until you run out of ingredients, ending with a topping of sauce and cheese.


Bake for 30 minutes or until hot and bubbly.

Enchilada Casserole 4

Let stand a few minutes before serving.

Enchilada Casserole

Serve with some sour cream, maybe some guacamole and salsa.

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