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?
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.
Layer corn tortillas with ground meat, cheese and green enchilada sauce.
Can this 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!
Some of the items used in this post are available at my Amazon Affiliate Store.
Enchilada casserole is a quick and easy dish that skips the rolling of the tortillas. Layers ground meat, cheese and mild green enchilada sauce make this a family favorite.
- 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
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 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.