Favorite Enchilada Casserole
Dive into the comforting flavors of this Favorite Enchilada Casserole, a hearty, crowd-pleasing dish that layers zesty enchilada sauce, tender ground beef or turkey, and melty cheese with perfectly soft corn tortillas. This oven-baked casserole brings the classic taste of enchiladas into a no-roll, easy-to-make format, featuring pantry staples like black beans, diced green chiles, and aromatic spices such as cumin and chili powder. With just 15 minutes of prep and 30 minutes of bake time, it’s a quick and flavorful dinner option that serves six. Top it with a dollop of sour cream and fresh cilantro for a vibrant finish, and enjoy this family favorite that’s as satisfying as it is simple to prepare!
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Recipe Information
Ingredients
- 1 pound ground beef or ground turkey
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (4-ounce) diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 pieces corn tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
In a large skillet over medium-high heat, cook the ground beef or turkey, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet. Cook for another 2-3 minutes until the onion softens and becomes translucent.
Stir in the enchilada sauce, black beans, green chiles, chili powder, cumin, salt, and black pepper. Reduce the heat to low and let the mixture simmer for 5 minutes.
Spread a thin layer of the meat mixture across the bottom of the prepared baking dish.
Arrange a single layer of corn tortilla quarters over the meat mixture, slightly overlapping if needed.
Sprinkle about 1/3 of the shredded cheddar and Monterey Jack cheeses over the tortilla layer.
Repeat the layering process (meat mixture, tortillas, cheese) two more times, finishing with a generous layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the casserole cool for 5-10 minutes before slicing and serving.
Optional: Serve with a dollop of sour cream and garnish with chopped cilantro for added flavor.
Nutrition Facts
Calories |
3774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.2 g | 284% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 6888 mg | 300% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 27.5 g | ||
| Protein | 200.4 g | 401% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3080 mg | 237% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3622 mg | 77% | |
*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.
