Enchilada Casserole(Makes 8 Servings)
A hearty and flavorful enchilada casserole layered with seasoned hamburger, cheese, and tortillas, baked to perfection—perfect for family dinners or gatherings seeking a comforting Mexican-inspired dish.
Ingredients
Instructions
- Fry hamburger and onion until done.
- Make gravy by combining margarine, flour, water, tomato juice, and chili powder; cook until thickened.
- Heat tortillas in the gravy to soften.
- Place a layer of tortillas in the bottom of a baking dish.
- Sprinkle with cooked meat and grated cheese.
- Repeat layers of tortillas, meat, and cheese until all ingredients are used.
- Bake the assembled casserole for 1 1/2 hours at 250°F.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using a hot chili powder. You can substitute ground turkey or chicken for the hamburger for a leaner option. If you're short on time, pre-made gravy can be used in place of the homemade version, though it may lack some depth of flavor. This recipe is reminiscent of classic Mexican recipes and can be customized with your favorite ingredients.
Serving Suggestions
This enchilada casserole pairs beautifully with a side of Mexican rice or a fresh green salad for a complete meal. Consider serving it with sour cream, guacamole, and salsa on the side for added flavor. You can also complement the dish with a refreshing drink like horchata or a margarita. For a different twist, try it alongside Ruby'S Bean Dip.
Storage & Reheating
Leftover enchilada casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply cover the casserole with foil and warm it in a preheated oven at 350°F for about 20-30 minutes or until heated through. You can also microwave individual portions for convenience, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Casserole(Makes 8 Servings) contains roughly 671 calories, with 24g protein, 64g carbohydrates, and 37g fat. It is an excellent source of protein (48% of the Daily Value), iron (30% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1937mg per serving (84% 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 assemble the enchilada casserole a day in advance. Just cover it tightly with foil and refrigerate. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Can I freeze the enchilada casserole?
Absolutely! You can freeze the assembled casserole before baking. Just wrap it tightly in plastic wrap and aluminum foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. It can be frozen for up to 2-3 months.
What can I use instead of tortillas?
If you're looking for alternatives to tortillas, you can use corn or flour wraps, or even layers of thinly sliced zucchini for a low-carb version. This recipe is versatile and works well with various types of starches, allowing you to cater to dietary preferences while still enjoying the flavors.
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).