Crispy Enchilada Casserole
A flavorful, crispy enchilada casserole layered with cheese, chili, and chips, perfect for a hearty Mexican-inspired meal that appeals to cheese lovers and comfort food fans.
Ingredients
Instructions
- Combine 1 1/2 cups grated cheese, enchilada sauce, chili with beans, tomato paste, water, minced onion, and all but 1 cup of corn chips in a bowl.
- Pour the mixture into a lightly greased oblong baking dish.
- Bake uncovered at 375°F for 30 minutes.
- Spread sour cream over the top and sprinkle with 1/2 cup grated cheese.
- Arrange remaining corn chips in a circle around the edge of the dish.
- Bake for an additional 5 minutes.
Tips & Substitutions
For added flavor, consider using a mix of cheeses like pepper jack or Monterey jack along with the sharp cheese. If you want a spicier kick, add diced jalapeños to the mixture. You can substitute the corn chips with crushed tortilla chips for a different texture. For a healthier version, use baked corn chips or low-fat cheese.
Serving Suggestions
Serve the casserole hot, garnished with fresh cilantro or sliced green onions. It pairs beautifully with a side salad or Mexican rice for a complete meal. You can also serve it alongside guacamole or a dollop of sour cream for extra creaminess. For more delicious options, browse more Mexican recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but the chips may lose their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Enchilada Casserole contains roughly 757 calories, with 20g protein, 80g carbohydrates, and 42g fat. It is an excellent source of protein (40% of the Daily Value), calcium (35% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1266mg per serving (55% 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 in advance?
Yes, you can prepare the casserole up to the baking step, cover it with foil, and refrigerate it for up to 24 hours. When ready to bake, simply remove it from the fridge and add an extra 10-15 minutes to the baking time to ensure it heats through.
Can I freeze the enchilada casserole?
Absolutely! You can freeze the uncooked casserole for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw it in the refrigerator overnight and bake as directed, adding additional time if needed.
What kind of beans can I use in this recipe?
You can use black beans, pinto beans, or even kidney beans as alternatives to chili with beans. Just make sure to adjust the seasoning as needed since canned chili can be quite flavorful. Experiment with different bean varieties to find your favorite combination.
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).