When it comes to comfort food, few dishes can rival the warm, gooey goodness of a spicy enchilada casserole. These rich and flavorful meals are perfect for chilly nights, family gatherings, or whenever you need a little pick-me-up. In this article, we’ll be exploring 18 delicious and varied enchilada casserole recipes that pack a punch when it comes to spice. From classic beef and chicken options to vegetarian and vegan twists, there’s something for everyone on this list.
Cheesy Chicken Enchilada Casserole
A comforting and flavorful casserole that combines the creaminess of cheese with the spices of enchiladas, all wrapped up in a convenient one-dish meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10.5 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Drain excess fat.
3. In a separate pan, combine enchilada sauce and chicken; stir until coated.
4. In a 9×13 inch baking dish, arrange half of the tortillas in the bottom. Top with half of the chicken mixture, then half of the cheese (both cheddar and Monterey Jack).
5. Repeat layers: tortillas, chicken mixture, and cheese.
6. Cover casserole with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Beef and Black Bean Enchilada Casserole
This hearty casserole combines the flavors of beef, black beans, and enchiladas in a simple and satisfying dish. Perfect for a weeknight dinner or a weekend meal.
Ingredients:
– 1 lb ground beef
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet enchilada sauce mix
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic; cook until onion is translucent.
4. Stir in black beans, enchilada sauce mix, and cumin (if using); cook for 1-2 minutes.
5. In a separate pot, warm tortillas over medium heat for about 30 seconds on each side.
6. Assemble the casserole by spreading half of the beef mixture in a 9×13 inch baking dish, followed by half of the tortillas and half of the cheese. Repeat layers.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegetarian Enchilada Casserole with Sweet Potatoes
This hearty casserole combines the flavors of sweet potatoes, black beans, and enchilada sauce with a crispy tortilla crust. A perfect vegetarian main dish for a weeknight dinner or weekend gathering.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1 can enchilada sauce (vegetarian)
– 6-8 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion, bell pepper, and cumin until tender.
3. Add the black beans and cook for an additional 2 minutes.
4. In a separate pot, boil the sweet potatoes until tender. Drain and set aside.
5. In a 9×13 inch baking dish, spread half of the enchilada sauce on the bottom.
6. Arrange 2-3 tortillas on top, followed by half of the sweet potato mixture, and half of the bean mixture.
7. Repeat the layers, ending with a layer of cheese on top.
8. Bake for 30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Green Chile Chicken Enchilada Casserole
A flavorful and spicy twist on traditional enchiladas, this casserole combines the richness of chicken with the boldness of green chile peppers. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (4 oz) chopped green chiles
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken, onion, and garlic until the chicken is cooked through.
3. Stir in green chiles and enchilada sauce.
4. Arrange tortillas in a 9×13 inch baking dish.
5. Spoon chicken mixture over tortillas, followed by cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Sprinkle with cilantro and serve hot.
Cooking Time: 25-30 minutes
Slow Cooker Enchilada Casserole
Slow Cooker Enchilada Casserole Recipe
This hearty and flavorful casserole is a perfect solution for a busy day when you want a delicious meal with minimal effort. Simply layer ingredients in your slow cooker and let it do the work!
Ingredients:
– 1 lb ground beef
– 1 can (10 oz) enchilada sauce
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 6-8 corn tortillas
– Salt and pepper to taste
Instructions:
1. Brown ground beef in a skillet, breaking into small pieces.
2. In the slow cooker, layer ingredients in the following order: enchilada sauce, browned ground beef, diced tomatoes with green chilies, chopped onion, and bell pepper.
3. Top with tortillas, shredded cheese (cheddar and Monterey Jack), and repeat layers until all ingredients are used.
4. Cook on low for 6-8 hours or high for 3-4 hours.
Mexican Street Corn Enchilada Casserole
This recipe combines the flavors of traditional Mexican street corn with the comfort of a warm casserole, perfect for a quick and easy dinner or gathering.
Ingredients:
– 1 cup frozen corn kernels
– 1/2 cup cream cheese, softened
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– Chopped cilantro, for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together corn kernels, cream cheese, mayonnaise, lime juice, cumin, paprika, salt, and pepper.
3. Arrange tortillas in a single layer in a 9×13-inch baking dish.
4. Spoon the corn mixture over the tortillas, followed by enchilada sauce and shredded cheese.
5. Bake for 25-30 minutes or until hot and bubbly.
6. Garnish with chopped cilantro and serve warm.
Cooking Time: 25-30 minutes
Shrimp and Avocado Enchilada Casserole
A flavorful twist on traditional enchiladas, this casserole combines succulent shrimp, creamy avocado, and spicy tortillas for a mouthwatering meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 8-10 corn tortillas
– 1 can enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté shrimp with a pinch of salt and pepper until pink.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble casserole by spreading enchilada sauce in the bottom of a 9×13-inch baking dish, followed by a layer of tortillas, then shrimp, avocado, and cheese.
5. Repeat layers two more times, finishing with a layer of cheese on top.
6. Brush edges with oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Breakfast Enchilada Casserole with Eggs
A twist on traditional breakfast dishes, this casserole combines the flavors of scrambled eggs, sausage, and tortillas wrapped in a warm, cheesy blanket.
Ingredients:
– 6 large eggs
– 1 pound cooked sausage (such as chorizo or breakfast links), crumbled
– 1 can enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Optional toppings: diced tomatoes, sour cream, cilantro
Instructions:
1. Preheat oven to 350°F.
2. Scramble the eggs in a bowl and set aside.
3. In a separate pan, cook the sausage until browned, breaking it up into small pieces as it cooks.
4. In a greased 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.
5. Arrange 2-3 tortillas on top of the sauce, overlapping them slightly.
6. Spoon half of the scrambled eggs and sausage mixture over the tortillas, followed by half of the shredded cheese.
7. Repeat the layers: tortillas, eggs and sausage mixture, and cheese.
8. Top with remaining enchilada sauce and sprinkle with cilantro (if using).
9. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Pork Carnitas Enchilada Casserole
Pork Carnitas Enchilada Casserole: A hearty, comforting dish that combines the flavors of Mexico with the convenience of a casserole. This recipe is perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb pork shoulder, cooked and shredded
– 1 can enchilada sauce (14 oz)
– 8-10 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño, diced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the enchilada sauce over medium-high heat.
3. Add the shredded pork and stir until coated with the sauce.
4. Arrange 2-3 tortillas in the bottom of a 9×13 inch baking dish.
5. Spoon the pork mixture over the tortillas, followed by half of the cheese.
6. Repeat layers, ending with the remaining cheese on top.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Quinoa and Black Bean Enchilada Casserole
This hearty casserole combines the nutty flavor of quinoa with the bold taste of black beans, wrapped up in a rich enchilada sauce and melted cheese. Perfect for a weeknight dinner or a crowd-pleasing potluck.
Ingredients:
– 1 cup cooked quinoa
– 1 (15 oz) can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (10 oz) can enchilada sauce
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, onion, and garlic.
3. In a separate saucepan, heat enchilada sauce over medium heat.
4. Grease a 9×13-inch baking dish with olive oil.
5. Add the quinoa mixture to the baking dish, followed by the warmed enchilada sauce.
6. Top with shredded cheddar cheese and bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 20-25 minutes
Creamy White Chicken Enchilada Casserole
A comforting twist on traditional enchiladas, this casserole combines the flavors of chicken, cream, and cheese for a rich and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 cup heavy cream
– 1 can (10.5 oz) of white enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
3. In a separate bowl, whisk together heavy cream and white enchilada sauce.
4. In a 9×13-inch baking dish, arrange 2-3 tortillas on the bottom.
5. Add cooked chicken, followed by half of the cream mixture, and half of the shredded cheese.
6. Repeat layers, ending with cheese on top.
7. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Spicy Chorizo Enchilada Casserole
This recipe combines the spicy kick of chorizo with the comfort of enchiladas, all wrapped up in a gooey casserole. Perfect for a weeknight dinner or a party crowd-pleaser!
Ingredients:
– 1 lb chorizo sausage, casings removed
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1/4 cup diced onion
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chorizo in a large skillet over medium-high heat, breaking up with a spoon as it cooks.
3. In a separate pot, warm enchilada sauce over low heat.
4. Assemble casserole by layering tortillas, cooked chorizo, and shredded cheese.
5. Top with cilantro, onion, and garlic.
6. Pour warmed enchilada sauce over the top.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cook Time: 25-30 minutes
Layered Enchilada Casserole with Corn Tortillas
Layered Enchilada Casserole with Corn Tortillas: A flavorful and satisfying casserole that combines the classic Mexican dish with a convenient, layered twist.
Ingredients:
– 12-15 corn tortillas
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook the ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Arrange 4-5 tortillas in the bottom of a 9×13-inch baking dish.
5. Spread half of the enchilada sauce over the tortillas, followed by half of the cooked ground beef mixture.
6. Repeat the layers, starting with the tortillas, then the remaining enchilada sauce, and finally the remaining ground beef mixture.
7. Top with shredded cheddar cheese and chopped cilantro.
8. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Mushroom Enchilada Casserole
This vegetarian casserole is a flavorful twist on traditional enchiladas, featuring tender zucchini and mushrooms wrapped in tortillas and smothered in a rich tomato sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup fresh mushrooms, sliced
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté zucchini and mushrooms in olive oil until tender. Season with salt and pepper.
3. Arrange tortillas on the bottom of a 9×13-inch baking dish.
4. Spoon the zucchini-mushroom mixture over the tortillas, followed by diced tomatoes with green chilies.
5. Top with shredded cheese (if using) and bake for 25-30 minutes, or until hot and bubbly.
Cooking Time: 25-30 minutes
Turkey and Spinach Enchilada Casserole
A flavorful and satisfying casserole that combines the comfort of turkey and spinach with the boldness of enchiladas. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound cooked turkey breast, shredded
– 1 package frozen chopped spinach, thawed and drained
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine turkey, spinach, and enchilada sauce. Mix well.
3. Arrange tortillas in the bottom of a 9×13-inch baking dish. Spoon half of the turkey mixture over the tortillas.
4. Sprinkle with half of the cheddar and Monterey Jack cheese. Repeat layers.
5. Top with remaining cheese and cilantro.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until hot and bubbly.
Cooking Time: 40-45 minutes
Red Sauce Beef Enchilada Casserole
This hearty casserole combines tender beef, rich red sauce, and creamy cheese wrapped in a crispy tortilla. A perfect comfort food for any occasion!
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (10 oz) of enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet until browned, breaking it up into small pieces as it cooks.
3. Add diced onion and minced garlic to the skillet and cook until onion is translucent.
4. Stir in enchilada sauce and bring to a simmer.
5. In a separate bowl, combine shredded cheddar and Monterey Jack cheese.
6. Arrange 2-3 tortillas on the bottom of a 9×13 inch baking dish.
7. Spoon beef mixture over tortillas, followed by half of the cheese mixture.
8. Repeat layers, finishing with remaining cheese on top.
9. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Low-Carb Cauliflower Enchilada Casserole
A creative twist on traditional enchiladas, this casserole is a game-changer for low-carb enthusiasts. With cauliflower standing in for tortillas and a rich, cheesy sauce, you’ll be hooked from the first bite.
Ingredients:
– 1 head of cauliflower
– 2 cups shredded cheddar cheese (divided)
– 1/4 cup cream cheese, softened
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 can (10 oz) enchilada sauce
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. Pulse cauliflower in a food processor until it resembles rice.
3. In a large skillet, cook onion and garlic until softened. Add cumin, salt, and pepper; cook for 1 minute.
4. Combine cooked cauliflower, onion mixture, and enchilada sauce. Stir in 1/2 cup shredded cheese.
5. Transfer the mixture to a 9×13 inch baking dish. Top with remaining cheese.
6. Bake for 25-30 minutes or until golden brown.
7. Sprinkle with cilantro, if desired.
Cooking Time: 25-30 minutes
Three-Cheese Enchilada Casserole
A comforting and flavorful twist on traditional enchiladas, this casserole is a perfect blend of creamy cheese, savory spices, and tender tortillas.
Ingredients:
– 1 (16 oz) package of corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded Colby cheese
– 1 can (10.5 oz) enchilada sauce
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high. Add tortillas and cook until slightly softened, about 30 seconds per side.
3. Roll up tortillas and place seam-side down in a 9×13-inch baking dish.
4. Pour enchilada sauce over tortillas, then sprinkle with cheddar, Monterey Jack, and Colby cheese.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your mealtime with these 18 mouthwatering enchilada casserole recipes! From classic cheesy chicken and beef options to more adventurous vegetarian, seafood, and breakfast-inspired twists, there’s something for everyone. Whether you’re in the mood for a slow cooker recipe or a quick weeknight dinner, these casserole ideas will satisfy your cravings. With flavors ranging from mild to fiery, you’ll never get bored with this collection of delicious enchilada casseroles.
