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Let me tell you, enchilada casseroles are a total game-changer for busy weeknight dinners.
These Mexican-inspired dishes take everything you love about traditional enchiladas and make them even easier to prepare. Instead of rolling each tortilla individually, you’ll layer all those tasty ingredients – from seasoned meat and beans to melted cheese and zesty sauce.
I’ve gathered 13 different ways to make this family favorite, each one offering its own special twist on the classic. Some use chicken, others beef or beans, but they all have that cozy, comforting feel that makes everyone happy at dinnertime.
Whether you’re feeding a hungry crowd or just want leftovers for lunch tomorrow, these casseroles are always a good idea.
Beef Enchilada Casserole
Ingredients:
- 1 tablespoon olive oil
- 1 small diced yellow onion
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken broth
- 2 minced garlic cloves
- 1 pound ground beef (can be swapped with ground chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small diced yellow onion
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
- 12 corn tortillas (6-inch size)
- 3 cups shredded colby jack cheese
Total Time: 35-50 minutes
Get out your casserole dish and make this cozy, crowd-pleasing enchilada bake. Layer corn tortillas with seasoned ground beef, black beans, and plenty of melted cheese for a dinner that comes together easily. The homemade sauce brings just the right amount of spice, while green chiles add a mild kick. Swap in ground chicken if you prefer, or double the beans for a vegetarian version that’s just as filling.
Best Chickpea Enchiladas Recipe
Ingredients:
- 1¾ cups red enchilada sauce
- 8 tortillas, 8-inch size (flour or corn)
- 150g grated cheese (about 5.5oz, cheddar or pepper jack)
- 1 tablespoon olive oil
- 1 large yellow onion
- 400g cooked chickpeas (around 14oz)
- 1 large bell pepper, any color
- ¾ cup red enchilada sauce (180ml)
- 4 tablespoons sour cream
- 75g cheese (about 2.6oz, cheddar, pepper jack, cotija, or feta)
- ¼ teaspoon salt
- 1½ tablespoons olive oil
- 2 tablespoons plain flour
- 2 cups veggie broth (480ml)
- 2 tablespoons chili powder
- 400g canned crushed tomatoes (approximately 14oz)
- 3 garlic cloves
- 1 tablespoon vinegar*
- ½ teaspoon salt
- 1½ tablespoons sugar
- (optional) ½ – 1 teaspoon hot sauce**
Total Time: 50-75 minutes
Looking for a meatless meal that doesn’t skimp on flavor? These chickpea enchiladas are the answer to your weeknight dinner prayers.
Made with protein-rich chickpeas, fresh bell peppers, and plenty of melty cheese, all wrapped in your choice of corn or flour tortillas and smothered in a homemade red enchilada sauce, these are sure to become a family favorite. The best part? You can have them ready in about 45 minutes, making them perfect for those busy evenings when you want something tasty but don’t have hours to spend in the kitchen.
Delicious Baked Chicken Enchilada Casserole
Ingredients:
- 12 corn tortillas
- 2 cups green enchilada sauce
- 1 cup sour cream
- 4 oz diced green chiles
- 1 can cream of mushroom soup
- 1 rotisserie chicken, shredded
- Shredded mexican blend cheese
- Salt to taste
- Black pepper to taste
- Cilantro for garnish
Total Time: 35-40 minutes
This casserole takes the work out of rolling individual enchiladas while keeping all the flavors you love. The combination of green enchilada sauce and cream of mushroom soup creates a rich, creamy base, while the rotisserie chicken saves precious prep time. The corn tortillas soften as they bake, soaking up the sauce and melding with the cheese. A can of green chiles adds just the right amount of kick without overwhelming the dish.
Delicious Pork Loin Enchiladas
Ingredients:
- 2 pounds pork tenderloin (1 large or 2 smaller pieces)
- 5 garlic cloves (minced or crushed)
- 3 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
- 1 teaspoon coarse salt (to taste)
- 1/4 teaspoon black pepper, freshly ground
- 6 tablespoons olive oil (split)
- 1 pound tomatillos (husked, cleaned, and rinsed)
- 2 garlic cloves (whole, peeled)
- 2 serrano or jalapeño peppers (to taste)
- 3/4 cup raw, hulled pumpkin seeds
- 1/2 teaspoon coarse salt (to taste)
- 1/2 cup white onion, roughly chopped
- 3 romaine lettuce leaves (cleaned, dried, torn into pieces)
- 1 1/2 cups cilantro leaves (and upper stems)
- 1 cup parsley leaves (and upper stems)
- 2 tablespoons canola or safflower oil
- 1 1/2 cups juices from the cooked pork (or replace with chicken broth or water)
- 12 corn tortillas
- Radish pico for topping
Total Time: 80-140 minutes
If you’re looking to shake up your enchilada game, this pork loin version is the recipe to try. The tender pork combines beautifully with a homemade green sauce made from tomatillos, pumpkin seeds, and fresh herbs – it’s a nice change from the usual red sauce enchiladas.
While it might seem like a lot of ingredients, the process is straightforward and worth every minute. The pork comes out juicy and flavorful, and the sauce has just the right balance of heat from the serranos and freshness from the cilantro and parsley.
Serve these enchiladas with a sprinkle of fresh radish pico on top, and maybe some Mexican rice on the side. As one of our recipe testers noted, “The leftovers might even taste better the next day – if they last that long!”
Easy Chicken Enchilada Casserole
Ingredients:
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion, peeled and chopped
- 1.5 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 (4-ounce) can chopped green chiles
- Sea salt and freshly ground black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups shredded mexican cheese blend
- 1 batch red enchilada sauce
- Optional toppings: chopped fresh cilantro, diced red onions, chopped avocado, sour cream, and crumbled cotija cheese
Total Time: 35-60 minutes
If you love traditional enchiladas but don’t have time to roll them individually, this casserole version is your new best friend. You can prep it the night before and pop it in the oven when you get home from work – perfect for those busy weeknights when cooking feels like a chore. Pro tip: For extra flavor, toast your tortillas in a dry skillet before layering them in the casserole.
Easy Enchilada Style Burritos
Ingredients:
- 1 1/2 pounds lean ground beef
- 1/2 large sweet onion, chopped
- 2 tablespoons taco spice mix (preferably homemade)
- 3/4 cup water
- 1 can (15 oz) refried beans
- 10 to 12 flour tortillas (8-inch size)
- 2 cups shredded muenster cheese
- 3 cups enchilada sauce (homemade preferred)
- Mexican crumbling cheese for sprinkling (optional)
- Chopped sweet onion for garnish
Total Time: 40-50 minutes
Here’s a tasty twist on two Mexican favorites – burritos and enchiladas come together in one satisfying dish. Brown some ground beef with onions and spices, then wrap it up with refried beans and cheese in flour tortillas. Pour enchilada sauce over the top and add more cheese before baking. It’s a crowd-pleasing dinner that comes together quickly using pantry staples. Feel free to add your favorite toppings like chopped onions or crumbling cheese to make it your own.
Easy Quinoa Enchilada Casserole
Ingredients:
- 1 cup rinsed uncooked quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 small diced onion
- 3 minced garlic cloves
- 1 diced jalapeño (seeds and ribs removed)
- 1 diced red bell pepper (seeds removed)
- 1 diced orange or yellow bell pepper (seeds removed)
- 1 cup frozen corn kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and pepper to taste
- 30 oz canned black beans (rinsed and drained)
- 2 cups enchilada sauce
- 2 cups shredded mexican blend cheese
- Toppings: sliced green onions, avocado, sour cream, chopped cilantro
Total Time: 45-55 minutes
This Mexican-inspired casserole brings together all the good stuff we love about enchiladas, minus the rolling and fussing. Made with protein-rich quinoa, black beans, fresh peppers, and corn, then layered with enchilada sauce and melty cheese, it’s the kind of dinner that makes everyone happy. Plus, it’s a lifesaver on busy weeknights – just layer everything in one dish and let the oven do the work. Top it with fresh avocado and a dollop of sour cream, and you’ve got yourself a crowd-pleasing meal that’s both filling and fuss-free.
Easy Rotisserie Chicken Green Enchiladas
Ingredients:
- 3 cups pulled rotisserie chicken
- 4 oz can chopped green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 8 large corn tortillas
- 2 1/2 cups green enchilada sauce
- 8 tablespoons sour cream
- 3 cups shredded colby jack or monterey jack cheese
Total Time: 40-45 minutes
Looking for a dinner that’s both quick and satisfying? These green enchiladas check all the boxes.
Made with store-bought rotisserie chicken (because we’re all about smart shortcuts!), green chiles, and a blend of Mexican spices, then smothered in tangy green enchilada sauce and melty cheese, these enchiladas are bound to become your new go-to meal. A dollop of sour cream adds just the right amount of creaminess to bring it all together.
Easy Vegetarian Enchilada Casserole
Ingredients:
- 1/2 medium cauliflower head, chopped into 1/2-inch pieces
- 1 large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups)
- 2 red bell peppers, diced into 1-inch squares
- 1 medium yellow onion, cut into 1/2-inch wedges
- 3 tablespoons extra-virgin olive oil, split use
- 1 teaspoon ground cumin, split use
- Salt and freshly ground black pepper, to taste
- 2 1/4 cups (18 ounces) red salsa, homemade or store-bought
- 1/2 cup fresh cilantro, chopped, plus extra for topping
- 9 to 10 corn tortillas, cut in half
- 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- 2 large handfuls (about 2 ounces) baby spinach
- 2 cups shredded monterey jack cheese
Total Time: 90-135 minutes
This crowd-pleasing vegetarian casserole brings together roasted veggies, black beans, and melted cheese in a Mexican-inspired dish that’s perfect for busy weeknights.
Made with cauliflower, sweet potatoes, and bell peppers (all roasted to bring out their natural sweetness), plus layers of corn tortillas, salsa, and monterey jack cheese, this recipe proves that meatless meals can be just as satisfying as their meat-filled cousins. The best part? You can prep the veggies ahead of time, making assembly a breeze when dinner rolls around.
Family-Friendly Spaghetti Squash Enchilada Casserole
Ingredients:
- 1 medium to large spaghetti squash
- 1 tablespoon canola oil
- 1 onion, diced
- 4 cloves of garlic
- 1 cup softened cream cheese
- 1 cup of salsa
- 2 eggs
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 red bell pepper, chopped
- 1 1/2 cups cooked black beans or 1 can drained and rinsed
- 2 cups diced, cooked chicken (such as rotisserie)
- 1 cup thawed frozen corn
- 2 cups grated cheddar cheese
Total Time: 70-105 minutes
This casserole solves the age-old question of how to get kids to eat more vegetables. Spaghetti squash creates tender, pasta-like strands that blend perfectly with familiar Mexican flavors. The cream cheese adds richness while keeping everything moist, and the combination of chicken, black beans, and corn makes it filling enough for hungry families. Kids won’t even notice they’re eating squash – they’ll just taste the cheesy, slightly spicy goodness that reminds them of their favorite enchiladas.
Healthy Turkey Enchilada Casserole
Ingredients:
- 1 1/2 pounds of minced turkey or beef
- 1 1/2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced green chilies (4 oz)
- 1 can of enchilada sauce, green or red (28 oz)
- 1 1/2 cups of corn kernels, frozen
- 18 corn tortillas
- 16 oz of shredded sharp cheddar cheese
- Start with 1/2 to 1 teaspoon of each for seasoning:
- 1/2 teaspoon cumin powder
- 1/2 teaspoon oregano powder
- 1 tablespoon chili powder
- Salt and pepper, to taste
Total Time: 60-80 minutes
This family-friendly casserole brings together the best of Mexican flavors without the fuss. Ground turkey keeps things on the lighter side, while layers of corn tortillas, cheese, and enchilada sauce create that comfort-food feeling we all love. The green chilies add just enough kick to be interesting, but not so much that kids won’t eat it. A sprinkle of cumin and oregano gives the dish its authentic taste, while frozen corn adds a sweet crunch that balances everything out.
Juicy Roasted Chicken Enchilada Casserole
Ingredients:
- 8 small tortillas, halved (corn or wheat)
- 2 cups shredded cooked chicken breast
- 2 cups shredded monterey jack cheese
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups red enchilada sauce
- Nonstick cooking spray
- Optional toppings: olives, sour cream, red onions, cilantro, green onions, avocado, tomato
Total Time: 50-60 minutes
Looking for an easy dinner that’ll make everyone happy? This layered chicken enchilada casserole comes together in a snap. Just layer your tortillas with tender shredded chicken, melty monterey jack cheese, and hearty pinto beans, then pour on the red enchilada sauce. The best part? You can add whatever toppings your family loves – from cool sour cream to fresh avocado. It’s like having your favorite Mexican restaurant right in your kitchen, minus the fuss of rolling individual enchiladas.
Mouthwatering Butternut Squash Enchilada Casserole
Ingredients:
- 1 tablespoon olive oil
- 1 medium-sized onion, chopped
- 2 bell peppers, any color you like
- 3 garlic cloves, minced
- 1/2 a butternut squash, diced and peeled
- 1 small can (4 oz) of diced jalapeños, drained
- 2 cans (15 oz each) of beans – 1 can black beans and 1 can pinto beans
- 1 regular-sized can (8 oz) of corn, drained
- 3 cups of gluten-free enchilada sauce
- 4 tablespoons of cream cheese
- 2 cups shredded cheese
- 18 corn tortillas, 6 inches each, cut into halves
- Chopped red onion
- Fresh cilantro
- Sliced chili peppers
- Guacamole
- Sour cream
Total Time: 50-65 minutes
This Mexican-inspired casserole brings together the natural sweetness of butternut squash with classic enchilada flavors. The squash cooks down to be perfectly tender, while layers of corn tortillas, beans, and melted cheese create that comfort-food feeling we all love. A mix of fresh and canned ingredients makes this dish both convenient and satisfying. The cream cheese adds an unexpected richness that ties all the textures together.