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Best Enchilada Casserole Recipes

Best Enchilada Casserole Recipes

Top Rated Enchilada Casserole Recipes

This is the ultimate comfort food dish to serve if you plan on having some picky guests over. This dish is an all-around crowd pleaser. It’s a great quick dinner to have on hand and gives the good old chili recipe a little bit of a twist! This recipes utilizes the “Sauté” and “Pressure Cook” functions of the Instant Pot, although you can make in any other multi-cooker.Best Chicken Enchilada Recipes


  • Post author: Melissa
  • Post published: February 22, 2021
  • Post category: Birthday/Holiday & Celebration Dish / Casseroles / Cinco De Mayo / Easy Family Recipes
  • Post comments: 0 Comments


This Old Fashioned Beef Enchilada Casserole Recipe with Red Sauce or, if you prefer, green sauce is simply delicious. A proven recipe from an old friend, this casserole is full of layers packed with flavor and dripping with sauce and cheese.

Directions on how to make easy layered green enchilada chicken casserole:

For this recipe you will want to have cooked chicken breast that has already been shredded. If you want it to be super easy you can even buy a rotisserie chicken and use that and shred up the chicken.

When you begin to start cooking, turn the oven on and preheat it to 350 degrees.

Then take your 8吇 inch baking dish and spray it with nonstick cooking spray.

Once that is done, pour 1/4th of the green enchilada sauce in the bottom of the baking dish.

Next, tear up 3 tortilla shells how you see fit to cover the whole bottom.

Now, top the tortilla shells with half of the chicken, 2/3rds cup of cheese, ½ cup of sour cream, and another 1/4th of the green enchilada sauce.

Tear up 3 more tortilla shells to cover the enchilada sauce and repeat the chicken, cheese, sour cream, and enchilada sauce layers again.

Then, tear up the remaining 3 tortilla shells and place it on top of the other layers, and then pour the last of the enchilada sauce, and finally the cheese on top.

After all of the layers have been completed, cover the dish with aluminum foil and bake it for 45 minutes, and serve it hot out of the oven with your favorite toppings.

3 pounds ground beef
1 green bell pepper, seeded and diced
1 onion, diced
garlic salt, to taste
ground cumin, to taste
8 ounces shredded cheddar cheese
8 ounces shredded mozzarella cheese
2 cans (15 ounce size) chili (without beans)
15 ounces water
36 corn tortillas
8 ounces Velveeta cheese, cut in cubes
1 can (10 ounce size) Ro-Tel tomatoes with green chiles

Preheat the oven to 350 degrees F.

Heat a large skillet over medium heat. Add the ground beef, green bell pepper, and onion and cook, stirring, until the beef is cooked and the vegetables are soft. Drain off excess fat then stir in the garlic salt and cumin to taste.

Heat another skillet over medium heat and add the canned chili along with the water. Stir to mix well and heat through. Place a tortilla in the skillet with the chili to soften. Quickly remove it with tongs and place it on a work surface (such as a plate, cutting board, or piece of waxed paper). Place a tablespoon of the beef mixture on the tortilla. Sprinkle with some of the shredded cheeses and then roll the tortilla up. Repeat with remaining tortillas, beef, and shredded cheese. Place, seam side down, in a baking dish.

Combine the Velveeta and tomatoes in a saucepan over medium heat and cook, stirring occasionally, until the cheese is melted. Stir in any remaining ground beef mixture. Pour the cheese sauce over the top of the enchiladas. Top with any remaining shredded cheese.

Place the baking dish in the oven and bake for 15-20 minutes at 350 degrees F or until heated through. Serve hot.

Recipe Summary

  • 1 pound cooked ham, chopped
  • ¾ cup sliced green onions
  • ¾ cup chopped green bell peppers
  • 3 cups shredded Cheddar cheese, divided
  • 10 (7 inch) flour tortillas
  • 5 eggs, beaten
  • 2 cups half-and-half cream
  • ½ cup milk
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon garlic powder
  • 1 dash hot pepper sauce

Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.

In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C).

Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.


The list of the ingredients is a mix of fresh produce and Mexican pantry staples I always have on hand. I've broken it down into the sauce and casserole categories as follows:

Enchilada Sauce Ingredients:

  • tomatillos
  • yellow onion
  • jalapeños
  • olive oil
  • salt
  • ground cumin
  • garlic powder
  • fresh cilantro leaves
  • lime
  • chicken or vegetable broth

Tomatillos. Tomatillos are more acidic and less sweet than their ripe red tomato cousin (they are actually the same family as a gooseberry!). You can find them in the produce section of most grocery stores, usually next to the jalapenos.

They have a thin, papery husk with a sticky surface underneath. Simply discard the husk and give them a good scrub under cool running water. Dry completely before coating with the olive oil.

One of the reasons I love this casserole SO much is the homemade enchilada sauce.

I love breaking out my Blendtec for soups and sauces. It powers through all the ingredients and leaves me with a smooth texture every time. This blender is the quietest blender I have ever used. You can literally have a conversation while it’s humming and you’d never know it was on!

Enchilada Casserole Ingredients:

  • chicken breasts, cooked + shredded
  • canned green chiles
  • cream cheese, softened
  • cooked quinoa
  • enchilada sauce
  • flour tortillas
  • shredded cheddar cheese

Quinoa. Quinoa is technically a seed, not a grain (hence the reason it is known as a pseudo grain) and comes in a variety of colors (white, red, black). I went with the prepacked tricolor (or rainbow) quinoa for both flavor and color.

Always rinse quinoa before cooking to rid of its bitter coating. Then, cook it the same way you would rice, but in a ratio of 1:1.5 quinoa-to-liquid, for 15 minutes. As soon as you see little curls poking out of the tiny seeds, it's ready!

I love making quinoa in my rice cooker. It’s the perfect small dutch oven for cooking a big batch of quinoa and it’s heavy lid seals in all the steam for super moist quinoa.

Chicken. Poached chicken breasts are your best friend in this recipe. I like to purchase a big batch of chicken breasts and poach them in water with some onion, garlic and parsley stems.

Strain out the liquid and reserve it as chicken stock to use in this recipe and have on hand for the rest of the week. Shred the chicken breasts immediately or make ahead of time to have cooked chicken ready and waiting for you in the fridge. The chicken will keep best in an airtight container for up to 5 days.

Toppings. Sour cream, avocado and cilantro is my perfect trifecta, but this is when you can go crazy! Pico de gallo, salsa, guacamole or even some crushed up tortilla chips for extra crunch would all be wonderful.

Best Vegan Enchiladas With Sauce


I love Mexican and Tex-Mex recipes. Vegan enchiladas like these are full of spices and easy to sneak in extra veggies. By chopping everything small, you can add greens, peppers, and any other vegetables that may need to be used up from your fridge.

This recipe has quite a few ingredients but don’t let that deter you from trying this easy and flavourful dish that family and friends will all love. You will have most of these spices in your home and if not you can totally improvise!


Enchilada Sauce:

  • Oil(I used coconut oil but you can substitute for olive oil or vegan butter)
  • Unbleached All-Purpose Flour
  • Paprika
  • Chilli Powder
  • Water
  • Cayenne Pepper (optional if you like spicy)
  • Tomato Paste
  • Vegetable Bouillon Cube
  • Salt & Pepper
    , seeds removed, chopped, minced
  • Vegetables of choice: I used Bell Pepper,Black Beans,andSpinach(I used a pack of Vegan Pepper Jack and a pack of Vegan Cheddar shredded cheese)or Corn TortillasorGreen Onions


For an easy meal at the beginning of the week that serves as amazing leftovers, this vegan enchiladas recipe is perfect for weekdays after work and school.

This recipe can also be prepared in advance and frozen before the baking step, leaving the sauce separate to add on before cooking for an easy freezer staple.

Beef Enchilada Casserole Ingredients

  • 2 lbs ground beef
  • 1/2 yellow onion (diced)
  • 2 tbs vegetable oil plus more for frying tortillas
  • 1 10 oz can of Rotel fire roasted diced tomatoes and green chilies
  • salt (to taste)
  • pepper (to taste)
  • 2 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 14 corn tortillas
  • 1 19 oz can enchilada sauce
  • 1 8 oz bag of shredded cheddar jack cheese

Best Tips for Keto Chicken Enchilada Casserole

  • I prefer using rotisserie chicken and shredding it. But you can cook chicken and then shred it, but it takes extra time and more work for yourself.
  • I like using a shredded Mexican Cheese. But plain cheddar or Monterey Jack will work just as well.
  • You can double the recipe if you are having a larger group for dinner.
  • Don&rsquot add 2 cans of enchilada sauce, unless you are doubling the recipe. It will be too much sauce otherwise.
  • If you want the top to be crispier, then turn the broiler on for a minute or two. Keep an eye on it, otherwise, it will burn very quickly.

Chicken Enchilada Casserole Ingredients:

As I mentioned above, the ingredient list for this recipe is super-flexible, so feel free to add in any of your favorite fillings for chicken enchiladas. I like to use:

  • Cooked chicken: Either from my recipe for baked chicken breasts, or I often just shred a rotisserie chicken.
  • Veggies: The recipe below uses a quick blend of onion, red bell pepper, diced green chiles and corn. But feel free to add any other favorite veggies to the sauté.
  • Beans: Two cans of your faves. I like to use one can of black beans, one can of pinto.
  • Enchilada sauce:Homemade or store-bought.
  • Corn tortillas: We’ll cut them in half, in order to help them layer a bit more evenly.
  • Shredded cheese: Any kind of Mexican blend, Monterrey Jack or Pepperjack will do.
  • Toppings: Chopped fresh cilantro, diced red onion, thinly-sliced green onion, diced avocado, sour cream, extra cheese…whatever sounds good to you.

Chef's Info