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.com

Enchilada 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.

Print Recipe
5 from 1 vote

Enchilada Casserole Recipe

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!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 8
Calories: 0
Author: Robyn Stone | Add a Pinch


  • 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


  • Preheat oven to 350º F.
  • 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.
  • 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.
  • Spoon about 1/2 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.
  • 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 1/2 cup. Layer on beef, onion and garlic mixture, making sure to spread mixture evenly over tortillas and enchilada sauce.
  • Top with large dollops of sour cream and spread slightly. Sprinkle on a little of both cheeses.
  • Repeat layering with 3 more tortillas, enchilada sauce, beef mixture, sour cream, and end with cheeses.
  • Bake in oven until cheeses have melted, about 20 minutes.
  • 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

89 comments on “Enchilada Casserole Recipe”

  1. True Mexican enchildas use Red Corn Tortillas!

  2. My family loves enchiladas and this looks good!

  3. Are you using corn tortilla or flour tortilla?

  4. Thank you! I made this for dinner last night and the family loved it. It is absolutely delicious!

  5. Robyn, Loved making this recipe! Thanks

  6. Love your recipes

  7. We Texans take our Tex-Mex very seriously and I have to say this was beyond good! I tweaked it just a bit by adding a can of chopped green chilis & a few chopped jalapeños for some heat. Southern comfort food at it’s best! Thanks for sharing!

  8. Just made this tonight. Followed the recipe exactly and the sour cream curddled. I had a feeling it might so I wasn’t going to add it but decided to just follow the instructions. From what I understand it’s still safe to eat. I would have like a little more sauce also. May try again without sour cream and extra sauce. No one in my house will eat it this one..:(

  9. Looks yummy. Question: corn or flour tortillas?

  10. Can you use shredded cheddar cheese and Monterey Jack rather than grated? If so does the cooking time ect, need to be adjusted ?

  11. I prepared this as a make ahead, and baked it the next day. It had a nice flavor. But the tortillas were completely disintegrated. It was still fine for just us, but I was glad I had not made it for guests.

  12. This may be considered a dumb question. Which is best to use…flour or corn tortillas?

  13. Where is the recipe for the enchilada sauce?

  14. This was so good! And easy too! Thanks for the recipe.

  15. This was delicious! I made the enchilada sauce with half the chili powder, flour tortillas without the first frying step and precooked shredded chicken. I didn’t measure the sauce, sour cream, cheese or chicken; I just eye-balled it. Topped with chopped green onions, quartered grape tomatoes, sliced black olives and chopped avocado in lime juice.

    This is now my favorite meal to cook and eat. Thank you for this! It is very easy, customizable and flavorful.

  16. Wow! I can’t believe how close this recipe is to my own. I use a bunch of chopped green onions/scallions instead of white or yellow onions but I’ve used those too when I’ve been out of green. And I also throw in 2 or 3 chopped fresh Roma tomatoes because one year we had a bumper crop and I put them in  just about everything and now we like it that way. Adds just a touch of freshness. The only other thing I do is use more enchilada sauce and more tortillas. I usually buy a large pack of the smaller corn tortillas and I use about 12 of those because I just do 2 layers, a bottom and a top with the meat filling in between. That makes enough for 6 to 8 people. 
    I can tell you without hesitation that this is a great recipe. I’ve been making it for years and I always get tons of compliments. 


  17. I made this casserole this afternoon and it turned out very nicely! I might add a chopped little green chilies though next time. Also, I made the enchilada sauce and it was amazingly easy (however I put way too much sugar in the sauce by accident! But my picky husband loved it anyway!).

  18. The homemade enchilada sauce is not highlighted in recipe like it was in your answer to Teresa. Right now you have to seek it in “search”.

    • Hi Leighe,
      Thank you for mentioning that to me. There was a system update and I’ve corrected it now so that the link to the enchilada sauce should be active. I appreciate you taking a minute to let me know and hope you enjoy the casserole! Thanks!

  19. When you say, make recipe THROUGH baking then freeze, do you mean to bake it and the freeze, or stop at the baking step, freeze, thaw overnight in fridge the day prior to serving, then bake it a smidge longer than the 20 minutes noted in recipe?

  20. Thanks for the post, look forward to making this for church.

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