Becca'S Enchilada Casserole
A hearty Mexican-inspired casserole featuring seasoned ground beef, melted cheeses, and flavorful enchilada sauce, perfect for family dinners and gatherings with bold, comforting flavors.
Ingredients
Instructions
- Brown the ground beef in a skillet.
- Add cream of chicken soup, enchilada sauce, spices, and thicken with cornstarch.
- Tear the corn tortillas into 1 1/2-inch pieces and set aside.
- Spread some meat and sauce mixture around the bottom of a casserole dish.
- Add a layer of torn tortilla pieces over the meat mixture.
- Sprinkle chopped onions, shredded Jack and Cheddar cheeses, and sliced olives over the tortillas.
- Repeat the layering process until all ingredients are used, ending with a layer of sauce on top.
- Bake at 350°F (175°C) for 40 minutes until bubbly and heated through.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions and bell peppers to the beef while browning. You can substitute the ground beef with ground turkey or chicken for a lighter dish. If you prefer a spicier kick, add diced jalapeños or a splash of hot sauce to the sauce mixture. This recipe is versatile; try using different types of cheese or incorporating black beans for added texture.
Serving Suggestions
This enchilada casserole pairs beautifully with a side of Mexican rice or a fresh salad. For an added touch, serve with sour cream and fresh cilantro on top. You can also enjoy it alongside Sopa Xochitl (Zucchini Soup) for a comforting meal. Don't forget to have some tortilla chips on hand for extra crunch!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave for 2-3 minutes or cover and reheat the entire casserole in the oven at 350°F (175°C) until warmed through. Adding a splash of water before reheating can help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Becca'S Enchilada Casserole contains roughly 329 calories, with 9g protein, 57g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and iron (29% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 676mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it up to the baking step, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove the cover and allow it to sit at room temperature for about 30 minutes before placing it in the oven.
Can I freeze enchilada casserole?
Absolutely! You can freeze the assembled but unbaked casserole for up to 2-3 months. Just wrap it tightly in plastic wrap and then aluminum foil. When ready to cook, thaw it in the refrigerator overnight and then bake as directed. It may need a few extra minutes in the oven.
What can I substitute for cream of chicken soup?
If you want a lighter option or need a substitution, you can use a homemade cream sauce or a can of cream of mushroom soup. Alternatively, a mixture of sour cream and chicken broth can also work well, providing a similar creamy texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).