Enchilada Casserole

Enchilada Casserole with amazing flavors in each and every bite might be the easiest recipe that you ever tried. Be sure this Enchilada Casserole recipe is a keeper in no time, because it has amazing layers and is baked to cheesy perfection. Who doesn’t love that for dinner, lunch or even breakfast?

Reasons to love this Enchilada Casserole

It has all the amazing flavors from enchiladas, yet you don’t have to do all the work.

Instead we are going to layer everything like a Easy Homemade Lasagna.

Cheesy, meaty, hearty and great for feeding a large crowd.

Easily make up a double or triple batch which freezes well.

See my step by step pictures and you know everyone can make this recipe in no time.

What you need for this Enchilada Casserole recipe

Tortillas: you can use flour or corn tortillas. In my gusto both taste amazing. Use whatever you find and tastes great for you.

Ground beef: I use plant based, but you can use what ever floats your boat. It adds an amazing meaty component to our casserole. Truly adds all the flavors from beef enchiladas with an unmistakably texture.

Black beans: this is another protein ingredient it adds more substance and texture. After testing in and out, I can say the result turned out so amazing, yet delicious.

Enchilada sauce: any sauce is fantastic either way or make my homemade Enchilada Sauce.

Cheese: Dairy free is what I use here and you can use any, plain like cheddar, mozzarella, pepper jack, cheese mix, blend, shredded or shred it yourself. It adds lots and lots of flavors.

How to make Enchilada Casserole

Preheat oven to 400F and set a casserole dish aside.

Prepare the beef mixture

To a pan add 1 Tbs oil and brown beef for around 2 minutes.

Add in black beans and cook for 2 minutes more. Season with a pinch of salt and pepper.

Layer up casserole

On the bottom of your casserole, start with spreading 1/3 cup of enchilada sauce as base.

Next come tortillas, cut them in shape if needed. This layer is followed the beef and beans mixture, topped with cheese.

Repeat until everything is used. The final layer on top should be cheese.

Bake and serve

Add to the oven and bake for 20 minutes until bubbly, cheesy.

After baking wait 5 minutes and allow the Enchilada Casserole to cool down.

This will make sure that the flavors will be setting even better. Serve on plates or bowl and enjoy.

Tips and tricks

Leftovers are great for 4 days and for freezing allow to cool down completely. Use a freezer friendly casserole or container and it will be best for around 3 months.

For the filling: As I mentioned before, don’t skip that pinch of salt and pepper. It adds great flavor to beef and beans mixture.

Enchilada fillings

I keep it really simply and it is truly delicious it is, but you can mix in the the following if you want to:

• Corn
• Onions
• Bell pepper
• Jalapenos
• Chilis
• Chipotle peppers
• Refried Beans

Share remakes of the Enchilada Casserole with a  tag on Instagram or Facebook.

Enjoy, Florian.