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Enchilada Casserole Recipe

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4.4 from 3 reviews

This hearty and flavorful Enchilada Casserole recipe combines layers of seasoned ground beef, vegetables, black beans, and corn with a homemade enchilada sauce and a blend of pepper jack and cheddar cheeses. Baked to perfection, this dish offers a comforting twist on classic enchiladas, perfect for feeding a crowd or family dinner.

Ingredients

Enchilada Sauce

  • 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 fine sea salt

Meat Filling

  • 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
  • ½ of the enchilada sauce (from above)

Casserole Assembly

  • 12 (6-inch) corn tortillas
  • 1½ cups shredded pepper jack cheese
  • 1½ cups shredded medium cheddar cheese
  • Remaining enchilada sauce (from above)

Optional Garnishes

  • Pico de gallo
  • Pickled onions
  • Sour cream

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and position a rack in the center of the oven to ensure even baking.
  2. Make Enchilada Sauce: In a medium saucepan, combine vegetable oil and flour. Cook over medium heat, whisking constantly for about 6 minutes until smooth and bubbling. Add chili powder, garlic powder, onion powder, cumin, oregano, and tomato paste; whisk until combined. Slowly whisk in chicken or vegetable stock and salt. Bring to a simmer, then reduce heat to low and cook for approximately 5 minutes, stirring occasionally, until slightly thickened.
  3. Cook Ground Beef: Heat a large skillet over medium heat. Add ground beef, kosher salt, and freshly cracked black pepper. Cook, breaking the meat apart with a wooden spoon until browned, about 8-10 minutes.
  4. Add Vegetables and Fillings: To the browned beef, add diced onion and red bell pepper. Cook until softened, approximately 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Finally, mix in diced green chiles, black beans, corn, and half of the prepared enchilada sauce. Cook until warmed through, about 5 minutes, then remove from heat.
  5. Assemble Casserole - First Layer: Dip half of the corn tortillas in the remaining enchilada sauce to coat them. Arrange these in a single layer at the bottom of a 9x13-inch baking dish. Evenly spread half of the beef and vegetable filling over the tortillas, then sprinkle with half of the shredded pepper jack and cheddar cheese.
  6. Assemble Casserole - Second Layer: Dip the remaining tortillas in the enchilada sauce and layer them over the cheese. Top with the remaining meat filling and finish with the remaining cheeses. Cover the dish with foil to retain moisture during baking.
  7. Bake: Bake in the preheated oven for 20 minutes covered. Remove foil and continue baking uncovered for an additional 15 minutes until the cheese is bubbly and golden brown on top.
  8. Serve: Let the casserole cool slightly before serving. Offer optional garnishes such as pico de gallo, pickled onions, and sour cream to complement the casserole.

Notes

  • For a vegetarian version, substitute ground beef with crumbled firm tofu or extra beans and vegetables.
  • Use chicken stock or vegetable stock depending on your dietary preference.
  • Make ahead by assembling the casserole in advance and refrigerating; bake just before serving.
  • Adjust chili powder and spices according to your heat preference.
  • Serve with a fresh side salad or Mexican rice for a complete meal.

Find it online: https://cookedbygrace.com/enchilada-casserole-recipe/