Enchilada Dinner
A hearty, cheesy enchilada casserole featuring seasoned ground beef, green chilies, and a flavorful sauce, topped with melted cheddar—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Brown the ground beef and drain any excess fat.
- Add enchilada sauce, cream of mushroom soup, cream of chicken soup, and chopped green chilies to the beef. Simmer for about 5 minutes.
- Line the bottom of a casserole dish with flour tortillas.
- Spread half of the meat mixture over the tortillas.
- Sprinkle half of the grated Cheddar cheese over the meat layer.
- Repeat with another layer of tortillas, the remaining meat mixture, and cheese, ending with cheese on top.
- Bake at 425°F (220°C) until the cheese melts and is bubbly, about 10 minutes.
Tips & Substitutions
For added flavor, consider substituting the ground beef with ground turkey or chicken for a lighter option, similar to Mexican Turkey Casserole. If you want a bit of heat, add some diced jalapeños to the meat mixture. To save time, use pre-shredded cheese and tortillas to streamline the preparation process.
Serving Suggestions
Serve the enchilada dinner with a fresh side salad or Mexican rice for a complete meal. Guacamole and sour cream make excellent toppings, adding creaminess to the dish. This recipe pairs beautifully with Fried Chicken Tacos for a fun Mexican-inspired feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Alternatively, you can microwave individual portions for quicker reheating, but be cautious not to overcook the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Dinner contains roughly 661 calories, with 29g protein, 52g carbohydrates, and 37g fat. It is an excellent source of protein (58% of the Daily Value), iron (27% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1728mg per serving (75% 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 recipe ahead of time?
Yes, you can prepare the enchilada layers, cover them tightly, and refrigerate for up to 24 hours before baking. This allows the flavors to meld together. Just add a few extra minutes to the baking time if baking from cold.
Can I freeze enchiladas?
Absolutely! You can freeze the unbaked enchiladas in a freezer-safe dish. Just cover with foil and plastic wrap. When ready to bake, thaw in the refrigerator overnight and bake as usual. They can also be frozen after baking; just ensure they are cooled before wrapping.
What can I substitute for the cream soups?
If you prefer a healthier alternative, you can make a homemade white sauce with butter, flour, and chicken or vegetable broth. Alternatively, using a can of sour cream mixed with a bit of broth can provide a creamy texture without the canned soups.
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).