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 | ©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 | ©addapinch.comEnchilada Casserole Recipe | ©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 14 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 9x13 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 | ©addapinch.com


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  1. 7

    Sharon Wilson says

    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.

  2. 22

    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!

  3. 23

    Normajean says

    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!

  4. 28


    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!

    • 29

      Roxette says

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

  5. 35

    Amber says

    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?

  6. 36

    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….

  7. 38

    tonya k says

    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!

  8. 39

    LfromTn says

    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 (:

  9. 40


    Thanks for showing me the ropes on a dish I didn’t even know existed! Was frantically praying for something new and mexican to make my family.
    “Enchilad Casserole” popped in my head, so I googled it. Two photos later, I knew I had to make it!
    Really enjoy your site, thanks for sharing with us.

  10. 41

    Marie K. says

    I saw this recipe and instantly just had to make it (weekend=delicious+easy+quick), but then thought, “Aww. I don’t have any enchilada sauce.” Then, eureka! I saw you had an easy recipe for that, too. Thanks!

  11. 42

    Kim Honeycutt says

    Unbelievable I know…but…I’ve never had Enchilada! I read your recipe for the sauce and decided it is something I would like to try. You know I’m pinning it!

  12. 43

    Marie says

    I am excited to make this tonight!!! I have leftover pulled pork! Anyway to cook it in a slow cooker??


  13. 46

    Betty says

    I had no beef so I made pulled chicken in a pot with salsa, broth, lime juice, onion, and spices, but then I didnt have enough chicken though so I threw some black beans and corn in with the pulled chicken. Oh my. So so good. Thanks for this recipe! So good, and so easy to improvise on!

    • 47

      Brenna says

      Wow! That chicken sounds stupendous, and an excellent match for this recipe. I just ate the beef version (which was a plateful of yum), yet my mouth is watering again for that chicken of yours! Good job ~ and thanks to you too! I’ll be trying your chicken with this recipe next time. Dang!

  14. 48

    Yvonne says

    I made this with leftover pot roast and made the enchilada sauce with the beef gravy (just added spices and garlic to it) I used 10” tortillas in an 8” square pan. I set the pan on them and squared them up so the entire pan got some. I never thought of cooking the tortillas before making the dish. It makes all of the difference in the world. Thank you for this.

  15. 50

    Dawn says

    Just tried your recipe tonight, it was excellent! I used 1lb of beef (because that’s what I had already thawed), and 12 “medium” tortillas (my medium tortillas didn’t come anywhere near the pan edges, think they were more of a “small”) and it worked out wonderfully. Thanks for the recipe!

  16. 51

    Shakirah says

    I made this last night and my family loved it! Great meal to feed a family of seven. My children wanted seconds and there’s enough left over for tonight’s dinner. I paired it with sauteed onions,zucchini, and fresh corn mix. Great recipe. Thanks!

  17. 54

    Karen says

    Found this to be too dry and just mediocre. No point spending all that time crisping up the tortillas when they just end up soaking up all the moisture in the dish and end up soggy. :( Enchilada sauce was good and I think it would be much better if you added a can of crushed tomatoes to the cooked/drained ground beef. Will give this a second chance and bump up the chili powder too.

  18. 55

    Jinae says

    this looks really good and easy! When I make regular enchiladas I mix together cooked white rice into my hamburger mixture. I bet it would be good in the casserole too!

  19. 57

    Brenna says

    Robyn: I ran into your site because hubs and I picked up some crema and other Mexican cheeses at a Mexican cheese shop near us, and I wanted to find a recipe for specifically using the crema. Hello Add A Pinch and this recipe! It’s the first I’ve made from your site, but I have a couple more recipes awaiting for when these left-overs are gone. Thanks a million for a seriously tasty dinner (Hubs said it’s simply bada$$ — I agree), and I’m looking forward to more meals with you!

  20. 59

    Lori says

    I’m sure it eould be o.k.to use tortilla chips,instead of the tortillas,wouldn’t it? Because,I forgot to buy those! They’re made with corn,too! Anyway,maybe I might start a new recipe that way,right? Lol

  21. 61

    heather says

    Yum! These were delicious & the leftovers were excellent too… the only tweak I made was adding a can of corn, black beans, and green chilies… thank you for a winner!!!!


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