Enchilada Casserole Recipe

Enchiladas make one of my family’s favorite meals. And this Enchilada Casserole just takes it over the top, let me tell you.

Enchilada Casserole Recipe from addapinch.com

Thankfully, it only takes a little bit of time to put together. Here are a few things I’ve discovered over the years of making this enchilada casserole that make it easy as can be.

1. Use whatever you like. I’m not a stickler that it has to be chicken or beef. Actually, for the recipe photographed, I used pulled pork. We had left over pork roast that I’d made earlier and it went perfectly with all of the other flavors in this enchilada casserole. You can also omit the meat if you prefer and use beans or just use cheese. It is totally up to you and your preferences. I love those kinds of recipes.

2. Make ahead, if you wanna. This enchilada casserole is perfect as a make-ahead meal. When I know I’m going to have a crazy, busy day coming up during the week, I take a few extra minutes to throw this recipe together in a casserole dish, cover it tightly and pop it into the refrigerator. While it only takes a little bit of time to make anyway, having it ready to heat and serve out of the oven makes it faster than riding through a drive thru or ordering takeout. It also makes it perfect to take to neighbors, new parents who you are just dying to have a reason to take a peek at their sweet little bundle of joy, or even for friends as a little pick me up to give them a break, too. Can’t beat that. I also love the flavors more the next day after preparing it anyway. They’ve had time to get all cozy with one another. Heh.

3. Love those leftovers. Okay, this may be a repeat of number one above, but bear with me. This enchilada casserole makes the perfect leftover meal – both ways. What? Well, what I’m trying to say is, the enchilada casserole is the perfect way to use up leftover meats, beans, or other items you’ve made earlier in the week. Likewise, it’s also perfect to warm up again and again as a leftover itself. We never get tired of it and I always hate to see that last serving go. It just gets better and better.

Enchilada Casserole Recipe from addapinch.comEnchilada Casserole Recipe from addapinch.com


I also use my own homemade enchilada sauce recipe in my enchilada casserole. But, if you’d rather, you can certainly use the canned variety. Do whatever works for you and your family. There’s no shame in that game.

Here’s my enchilada casserole recipe. I sure hope your family loves it as much as mine does. Let me know your favorite combinations when you try it.

4.6 from 7 reviews

Enchilada Casserole Recipe
Prep time
Cook time
Total time
Enchilada Casserole makes a perfect weeknight or weekend meal to serve family and friends. Enchilada Casserole is comfort food that feeds those spicy cravings. Get this family favorite enchilada casserole recipe and make it your own!
Serves: 8
  • olive oil
  • 6 medium tortillas
  • 2-3 pounds ground beef.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups enchilada sauce
  • 1-2 cups sour cream
  • 1 cup grated cheddar cheese
  • 1 cup grated Monterrey Jack cheese
  1. Preheat oven to 350º F.
  2. Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a kitchen pan lined with paper towels.
  3. Add diced onions and garlic to skillet. Cook until just tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned. Remove from heat and drain away any drippings. Add onions and garlic back to beef and stir to combine.
  4. Spoon about ½ cup of enchilada sauce into the bottom of a 9×13 casserole dish that has been sprayed with nonstick cooking spray. Spread enchilada sauce to coat the bottom of the casserole dish.
  5. Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about ½ cup. Layer on beef, onion and garlic mixture, making sure to spread mixture evenly over tortillas and enchilada sauce.
  6. Top with large dollops of sour cream and spread slightly. Sprinkle on a little of both cheeses.
  7. Repeat layering with 3 more tortillas, enchilada sauce, beef mixture, sour cream, and end with cheeses.
  8. Bake in oven until cheeses have melted, about 20 minutes.
  9. Serve warm.
You may substitute any other meat or bean for ground beef in the recipe. Additionally, you may add beans, lettuce, or diced tomatoes to the recipe, if desired.
To freeze: Prepare recipe through baking, wrap tightly with aluminum foil and place into the freezer. To heat once frozen, simply remove from the freezer and place in the refrigerator overnight to thaw. Bake as instructed in the recipe; however, note that baking time may take a bit longer to make sure all ingredients are heated throughout.


Robyn xo


Enchilada Casserole Recipe from addapinch.com

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.


  1. 1

    I’m drooling! I love easy weeknight dinners like this!

  2. 2

    I love the simplicity of this! I just made enchilada pasta but this casserole is next on my list to make!

  3. 3

    I’m curious…do you like it with Corn or Flour Tortillas?

  4. 5

    This sounds delicious! Love that it’s a make-ahead meal!

  5. 6

    Yum! I’m going to make this tonight for my family. Just wondering if it’s flour tortillas or corn? I’m new to your site and so glad I came across it. Thanks for the great recipes and ideas.

    • 7

      Hi Sharon,
      Welcome!!! So great to meet ya. I use whichever type of tortillas I have on hand at the moment. They do give a slightly different flavor, but I love them both. Hope your family love this as much as mine does!

      Robyn xo

  6. 8

    I love how many possibilities there are for making this! I bet it’d be hard to get sick of it with so many variations :)

  7. 9

    Just thinking this morning about making enchiladas for dinner. Maybe I’ll give this a try instead. Sounds easy and delicious!

  8. 10

    Oh my gosh…this looks and sounds amazing! All of that cheese…mmm!

  9. 11

    Make ahead and so delicious?!? Count me in! This looks awesome!

  10. 12

    Love that you can make this casserole ahead of time! I need more good recipes like this!

  11. 13

    Oh girl, this looks AWESOME! And I love how adaptable it is. DOING!

  12. 14

    Thank you, Robyn. Have a super-duper week.

  13. 15

    This is exactly what I need on this chilly, rainy day! Pinning!

  14. 16

    Oh man, enchiladas are a weekly staple in our house but truth be told, they’re getting kind of tired. This would be a great (and yummy) way to mix things up!

  15. 17

    Mmmm….I’m drooling!

  16. 18

    Oh I love enchilada casseroles! I’m guessing it has something to do with the fact that they are so so soooo cheesy. :)

  17. 19
    Kelly Hofeling says:

    I was wondering if you had to fry the tortillas before cooking it or could I just leave the tortillas soft and pliable? i am totally going to make these this week!

  18. 20

    Sounds like just what I have been looking for. Had to laugh at the variety’s you provided. Every time I read a five star recipe everyone says “this was great but I made these changes.” Turns out they were rating their own recipes and not the one they were supposed to rate. You found a great way around this problem. with all of your variety’s! LOL Thanks for the recipe and your time!

  19. 21

    The pictures on this post have me drooling on my keyboard! I can’t wait to try these enchiladas.

  20. 22

    Love this!!

  21. 23

    I made this for dinner last night, and my family loves it! Thanks so much!

  22. 24

    Very easy to make. Delicious!

  23. 25
    Jeff Smithpeters says:

    Just made this. A little advice. Make sure you drain the absolute heck out of the ground beef if that is what you’re using. Also consider using lower fat cheeses. My casserole came out extremely oily.

  24. 26

    I made this tonight with chicken instead of beef and Greek yogurt instead of sour cream. It was AMAZING. A perfect family meal! Thanks so much for sharing!

    • 27

      I’m going to make this tonight using chicken instead as well! I’m glad it turned out, I hope mine does too!

  25. 28

    Why fry the tortillas first?

  26. 29

    This is the second time making the enchilada casserole. It is so delicious!

  27. 30

    Big fan of this one! Quick and easy, and it’s really good!

  28. 32

    Thank you for such an easy and customizable recipe!! Perfect! Cooking this today. :)

  29. 33

    This recipe looks great. I was looking for something to do with some leftover shredded pork. I am participating in a recipe freezer swap and I was wondering if I have to bake this first, then freeze, or is it put it all together, freeze it, then bake? I am new to freezing meals and I was wondering how the sour cream would hold up if you freeze it before baking it?

  30. 34
    SenoritaBonita says:

    As it is the end of the month I don’t have many “duckie$” This is my game plan:
    Simmered green enchilada sauce/prebaked chicken;shredded chicken adding sauteed onion/garlic w/cumin oregano garlic/onion powder and cayenne. Mixed this w/cream cheese and spread over layers of corn tortillas. I didn’t have muchy cheese.

    Thank you very much for this recipe….

  31. 35

    Is the ground beef 2/3 lbs ?? Looks like 2-3 but that can’t be right. Thanks. Looks yummy

  32. 36

    Made this last night using my leftovers from my pork roast I made off your site. Was delicious. The only thing I would do differently next time is to add a can of fire roasted chilis. Will even be better with the onion as, for some reason, my hubby bought pearl onions so we just added onion powder. Even my picky 8 year old ate this!

  33. 37

    Thanks for recipe! Used corn tortillas, shredded pork, black beans, corn, green Chilis & cheese. My inlaws are coming in, so can’t wait to pop it in the oven. I added everything, but the kitchen sink (:


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