If you’re looking for an easy, family friendly, Layered Enchilada Casserole, this is for you!
I first started making this Layered Enchilada Casserole at least 25 years ago. While not “authentic”, it’s fast because it eliminates the soaking and rolling of the tortillas. While traditional enchiladas use flour tortillas, I swap them out for corn so that the dish is gluten free. I find that the corn tortillas absorb the sauce better. While I don’t use a lot of canned goods, I’ve found that the canned green enchilada sauce is very tasty and saves an hour or so!
I’ve made it with the traditional red enchilada sauce and the green, but the family prefers the green sauce. Since I started making this my family was young, it’s not a spicy dish. Even though the recipe calls for a can of green chilies, I use the mild. Even though my kids are grown, and my husband older, this is the version they request more often. As my husband says, “If it isn’t broken don’t fix it!” (This post was originally published on January 7th, 2012 and has been updated to contain nutritional information. As an Amazon Affiliate, I may earn a small commission on qualifying purchases)
Can I use other meat in Enchilada Casserole?
I’m giving you my recipe, but that should just be a jumping point. Use ground beef instead of ground turkey if you prefer. I’ve even made it with chorizo! We like a sharp cheddar, but jalapeño jack, Monterey jack, or a more traditional cotija cheese is delicious too. Season the meat to your liking, making it spicier or milder, depending on your family’s taste. As with all recipes, taste! Add more spices if you desire.
Saute ground turkey (or beef) with onions and spices. Set aside
Layer corn tortillas with ground meat, cheese and green enchilada sauce.
Can enchilada casserole be frozen?
Yes! This casserole is one that I will often make if I’m going out of town and want to have frozen meals on hand for my husband or daughter. Wrap individual portions in foil for easy defrosting.
Can you make this Enchilada casserole ahead?
Yes! Prepare it the night before, cover tightly in plastic wrap. Remove from the fridge while oven is heating. You may need to add an 10 minutes to the cooking time since it will be cold.
What else goes with this Enchilada Casserole?
This recipe for Salsa Fresca is authentic. I got it from the cafeteria ladies at work! Cilantro Rice is a great side dish too!
Some of the items used in this post are available at my Amazon Affiliate Store.
Enchilada Casserole
Ingredients
- 1 1/2 pounds ground turkey or ground beef
- 1 1/2 Tablespoons Olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 4 oz can can diced green chilies
- 28 oz can enchilada sauce green or red
- 1 1/2 cups frozen corn
- 18 corn tortillas
- 16 ounces Sharp cheddar cheese shredded
- Start with 1/2 to 1 teaspoon each and season to your taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1 Tablespoon chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over a medium heat. Add onions and cook until translucent, about 5 minutes.
- Add ground turkey or ground beef, and garlic, and continue cooking over medium heat until meat is browned and nearly cooked through. Add spices, chili powder, salt and pepper and continue cooking until meat is done. Check seasoning, adding more if desired.
- Add corn and chilies, stir. Set mixture aside.
- In a 13" X 9" baking dish, pour a little of the enchilada sauce in the dish to moisten the bottom. Begin by layering in this order: 6 tortillas, on the bottom of the dish, overlapping to fit. Add 1/2 meat mixture, 1/3 cheese and about 1/3 of the green enchilada sauce. Repeat. Finish by topping with six more tortillas, remaining sauce and 1/3 of the grated cheese.
- Cover with aluminium foil and bake at 350 degrees F. for about 45 minutes or until hot and bubbly.
- Serve with sour cream and chopped cilantro.
Rebecca D says
I am very honored that you mentioned me in your blog! I am off to the grocery store to buy the ingredients to make today. I think I will take you up on the idea of making it today for tomorrow, since I am making beer can chicken for tonight I’ll let you know what the family thinks!
Cynthia says
Hope you and the family like it! Remember you can add whatever spices you want, so up you can keep it on the mild side for the kids.
Rebecca D says
I cooked the enchilladas tonight. They were great. Reagan thought they were ok. Jack didn’t like them but I at least got John and Reagan to eat them and say they liked them! I even made half with flour tortillas and half with corn since I know Reagan doesn’t like corn tortillas. Baby steps….
Cynthia says
Keep on my friend! I’ve got crockpot lasagna coming up next….Spencer and girls loved it!
Ang says
I am having trouble finding enchilada sauce here in eastern Canada. Any suggestions?
Cynthia says
Ang, Have you tried Hispanic or Latin markets? Here in California, we have it in our regular grocery stores.
Paula says
Can you order from Amazon.com? Frontera Sauces are great – they have both green and red enchilada sauces among a huge selection. Not sure if there is a restriction shipping food into Canada. You can also make your own….just google recipe for enchilada sauce.
Cynthia says
thanks for the tip!!!
Paula Lauerman says
Frontera sauces can be purchased on Amazon.com if you can use that
Maggie Bennett says
Wow!!!..Thank you!!..This is so easy for me to make as i have arthritis and need easy meals to put together for the hubbs and i..this little gem is perfect,, and he nor i are big fans of tacos..i can easily throw this in the oven..toss a yummy salad, and we are good to go..and i’m sure it freezes well also..i think my picky hubby will like this..i will let you know..=D
Pam Ella says
Can this be made w/chicken as well?
Cynthia says
Pam, of course! I’ve used leftover roasted chicken, ground turkey and even pork!
Karen Dvorak says
This sounds so yummy! I’m going to try making it. Thank you Cynthia!
Christina Conte says
Just perfect for a weeknight meal any time, but especially for Cinco de Mayo! YUM!
Cynthia says
thank you! It’s been a family favorite for years!
Carol P Smith says
I made this tonight, but sized it with the help from your recipe to 4 servings. I get an ‘F’ for following instructions as I mixed in the enchilada sauce with the meat and onions instead of doing as directed! However, my husband gave it an ‘A’ for flavor and is looking forward to having the leftovers another night! Great recipe! Will be sharing it with my daughter tomorrow. Thank you!
Lyn says
This was delish. Made it with organic ground beef and followed the recipe but added some pinto beans also and cut the tortillas in half and layed the straight edge on the straight edge of the pan, so they covered the pan (using total of 4 each instead of 6 each time). Didn’t waste any sauce that way and made it easy to cut. Will make again!!
Cynthia says
Thank you so much! Love that you trimmed the tortillas to fit!
Joy says
Loved this. Just the right amount of spices. Flavor is just fantastic. Am making for the second time tonight.
Thanks so much for the recipe.
Cynthia says
Thank you joy! So glad you liked it!
Chef Mimi says
I’m not much of a casserole gal, but my husband would love this. And it’s easy!
Cynthia says
this is definitely man and kid friendly!