Name: Enchilada Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour; 3 tablespoons chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 3 tablespoons tomato paste; 2 cups chicken or vegetable stock; ¼ teaspoon sea salt; 1 pound 90/10 ground beef; ½ teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 1 small yellow onion, diced; 1 medium red bell pepper, diced; 3 garlic cloves, minced; 1 (7-ounce) can diced green chiles; 1 (15-ounce) can black beans, drained and rinsed; 2 cups corn, canned or frozen; 12 (6-inch) corn tortillas; 1½ cups pepper jack cheese, shredded; 1½ cups medium cheddar cheese, shredded; Pico de gallo; Pickled onions; Sour cream

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Introduction

This enchilada casserole combines all the classic flavors of traditional enchiladas into a simple, layered bake. It’s hearty, flavorful, and perfect for a family dinner or casual gathering.

A white plate sits on a white marbled surface, filled with a layer of reddish-orange Mexican rice spread evenly. On the rice is a piece of baked enchilada covered with melted cheese that is lightly browned on top, with visible black beans, corn kernels, and bits of meat inside. The enchilada is topped with a colorful scoop of fresh pico de gallo salsa made of small chopped tomatoes, onions, and green herbs. Bright pink pickled onion slices are scattered on top and around the plate, adding contrast. A copper-colored fork rests on the right side of the plate, touching the rice. In the background, there are other bowls and a pan with similar food visible, all on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 tablespoons tomato paste
2 cups chicken or vegetable stock
¼ teaspoon sea salt
1 pound 90/10 ground beef
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 small yellow onion, diced
1 medium red bell pepper, diced
3 garlic cloves, minced
1 (7-ounce) can diced green chiles
1 (15-ounce) can black beans, drained and rinsed
2 cups corn, canned or frozen
12 (6-inch) corn tortillas
1½ cups pepper jack cheese, shredded
1½ cups medium cheddar cheese, shredded
Pico de gallo, for serving (optional)
Pickled onions, for serving (optional)
Sour cream, for serving (optional)

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center position.
Step 2: Make the enchilada sauce. In a medium saucepan, heat the oil and flour over medium heat, whisking constantly until smooth and bubbling, about 6 minutes. Whisk in chili powder, garlic powder, onion powder, cumin, oregano, and tomato paste. Gradually add chicken stock and sea salt, whisking to combine. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes.
Step 3: Meanwhile, heat a large skillet over medium heat. Add ground beef, kosher salt, and black pepper. Cook, breaking up the meat, until browned, about 8–10 minutes. Add onion and red bell pepper and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add diced green chiles, black beans, corn, and half of the enchilada sauce. Cook, stirring, until warmed through, about 5 minutes. Remove from heat.
Step 4: Dip half of the tortillas in the remaining enchilada sauce, then arrange in a single layer on the bottom of a 9×13-inch baking dish. Spread half of the beef mixture over the tortillas, then sprinkle with half of the pepper jack and cheddar cheeses. Dip the remaining tortillas in sauce and layer on top of the cheese. Spread the remaining filling over the tortillas and top with the remaining cheeses. Cover with foil and bake for 20 minutes.
Step 5: Remove the foil and bake uncovered for another 15 minutes, until the cheese is bubbly and golden. Let cool slightly before serving. Garnish with pico de gallo, pickled onions, and sour cream if desired.

Tips & Variations

For a vegetarian version, substitute ground beef with extra black beans and diced vegetables like zucchini or mushrooms.
Use flour tortillas if you prefer a softer texture, but lightly toast them first to prevent sogginess.
Add a pinch of smoked paprika or cayenne to the sauce for extra depth and heat.
Make the casserole a day ahead for the flavors to meld; just add extra baking time if baking straight from the fridge.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15–20 minutes, to keep the cheese melty and the casserole moist.

How to Serve

The image shows a rectangular casserole dish filled with a baked layered casserole, cut into nine squares. The layers include a top layer of melted, golden-brown mixed cheese with some spots more toasted, sprinkled with chopped green herbs. Beneath the cheese, you can see chunks of ground meat, black beans, yellow corn kernels, and small diced red and green peppers, creating a colorful, textured mix. The casserole is placed on a white marbled surface alongside bowls with fresh salsa, sour cream, and pickled red onions. A striped white and black towel is placed next to the dish, adding to the cozy presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of ground beef?

Yes! Swap the ground beef for shredded rotisserie chicken and adjust seasoning as needed. This makes an easy, flavorful variation.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free flour for the sauce and ensure the corn tortillas are certified gluten-free to keep this dish safe for gluten-sensitive diets.