Mexican Enchiladas Casserole
A hearty layered casserole featuring seasoned ground beef, cheese, and flavorful enchilada sauce, perfect for satisfying family dinners or casual gatherings with bold Mexican flavors.
Ingredients
Instructions
- Brown the ground beef and chopped onions in a skillet.
- Add the tomato soup, mushroom soup, and enchilada sauce to the meat mixture, stirring to combine.
- In a baking dish, alternate layers of tortillas and the meat sauce mixture.
- Top the casserole with grated cheese.
- Cover the dish and bake at 350°F for 30 minutes.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken as a lighter alternative to beef. You can also substitute the cheese with a dairy-free option if needed. If you want a spicier kick, add diced jalapeños or a dash of hot sauce to the meat mixture. Ensure the tortillas are slightly warmed before layering to prevent them from cracking.
Serving Suggestions
This Mexican Enchiladas Casserole pairs beautifully with a side of Mexican Rice or a fresh green salad. You can also serve it with sour cream and guacamole for extra creaminess. For a complete meal, consider serving it alongside Fiesta Bean Soup for a delightful combination of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place portions in the microwave for about 2-3 minutes, or warm in the oven at 350°F for 15-20 minutes until heated through. Cover with foil to prevent drying out during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Enchiladas Casserole contains roughly 497 calories, with 21g protein, 117g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (325% of the Daily Value), protein (43% of the Daily Value), and iron (30% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 760mg per serving (33% 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. After assembling, cover it tightly with plastic wrap or foil and store it in the refrigerator. When ready to bake, remove the covering and bake as directed, adding a few extra minutes to the cooking time.
What type of tortillas should I use?
Both corn and flour tortillas work well in this recipe. Corn tortillas are traditional for enchiladas, offering a slightly firmer texture, while flour tortillas provide a softer, chewier bite. Choose based on your preference or dietary needs.
Can I freeze the casserole?
Absolutely! You can freeze the assembled casserole before baking. Just wrap it tightly in plastic wrap and then foil, and it will last for up to 3 months in the freezer. When ready to cook, thaw in the refrigerator overnight and bake as directed.
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).