Cheesy Chilanda Casserole
Indulge in the ultimate comfort food with this Cheesy Chilanda Casserole, a mouthwatering fusion of Mexican-inspired flavors layered into every bite. Packed with seasoned ground beef, creamy refried beans, diced green chiles, and smothered in bold red enchilada sauce, this casserole is elevated with gooey layers of cheddar and Monterey Jack cheeses. Built on a sturdy foundation of soft flour tortillas, it's baked to bubbly perfection in just under an hour, making it the perfect weeknight dinner or crowd-pleasing dish. Garnish with fresh cilantro and a dollop of sour cream for a vibrant finishing touch. This easy, family-friendly recipe is your go-to for satisfying cravings while delivering hearty, cheesy deliciousness in every slice. Perfect for meal prep or leftovers!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 teaspoons minced garlic
- 1 can (15 ounces) refried beans
- 1 can (4 ounces) diced green chiles
- 1 can (10 ounces) red enchilada sauce
- 6 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat over medium heat and cook the ground beef until browned, breaking it apart with a spatula, about 8 minutes. Drain any excess grease.
Add the diced onion to the skillet and sauté until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Reduce the heat to low and mix in the refried beans, diced green chiles, and half of the enchilada sauce (5 ounces). Stir until well combined and heated through.
Spray a 9x13-inch baking dish with nonstick cooking spray.
Spread a thin layer of the remaining enchilada sauce in the bottom of the baking dish.
Place two tortillas to cover the bottom of the dish. Tear tortillas to fit, if necessary.
Spread one-third of the beef and bean mixture over the tortillas, then sprinkle with one-third of the cheddar cheese and one-third of the Monterey Jack cheese.
Repeat the layering process two more times (tortillas, beef and bean mixture, cheeses), ending with a top layer of cheese.
Cover the baking dish with aluminum foil and bake in the oven for 20 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before slicing into servings.
Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 528 mg | 41% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
