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Easy Enchilada Casserole

It’s almost Cinco de Mayo.  Time for something festive, delicious, and easy.  Like a Mexican Pasta Bake.  Or, serve up this foolproof Enchilada Casserole.  No need to roll tortillas one at a time; just layer up the good stuff.

A plate of Enchilada with Sliced Olives and Onions

This Enchilada Casserole has been in my potluck repertoire for years and one of our family’s favorite easy casserole recipes.  It’s a sure-fire hit at parties.  When I made it for the fam recently, my finicky 6-year-old eater swiftly polished his plate off and reached for seconds.  To my happy astonishment, all my kiddos proclaimed themselves enchilada fans.  Who knew?


This Enchilada Casserole is hearty, hefty, and heavenly.  Dee-lish.  And unbelievably easy.   It’s piled high with melty cheese, savory meat sauce, and chunky salsa.  Soft corn torillas are layered within.  How can this not be good?


Ooh, let’s not forget the best part.  The sauce can be made the day before, and you can quickly assemble it when ready to bake.  I simply adore all food that can be done ahead of time.  In fact, this sauce tastes better as it sits overnight.  Bonus!


Enjoy, and happy Cinco de Mayo!

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A plate of Enchilada with Sliced Olives and Onions

Easy Enchilada Casserole

5 from 1 vote
This Enchilada Casserole is hearty, hefty, and heavenly.  Dee-lish.  And unbelievably easy.   It’s piled high with melty cheese, savory meat sauce, and chunky salsa layered with soft corn tortillas.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 servings (9×13 pan)
Author: Amy Dong


  • Light olive oil
  • 1 lb ground beef, or ground turkey
  • 1 chopped brown onion
  • 6 cloves garlic, chopped
  • 2 cups chunky salsa, thicker the better
  • 16 oz refried beans
  • 1 ½ cups good enchilada sauce
  • 1 cup sliced olives
  • 18 corn tortillas, 6-inch size, sliced in half
  • 4 cups Mexican blend shredded cheese
  • Garnishes: chopped green onions or chives, diced avocado, salsa, or sour cream.


  • Make the Sauce:  In large heavy skillet, saute onion and garlic with olive oil for one minute.  Add ground meat and cook until browned.  Drain if needed.  Stir in salsa, refried beans, enchilada sauce, and olives.  Bring to a boil, and immediately reduce to simmer.  Cook and stir for 5 minutes.  Remove from heat.
  • To assemble:  Layer half of the corn tortillas on bottom of a greased 13×9 baking dish.  Cover with half of the meat sauce.  Sprinkle on half of the cheese.  Repeat layers.  Cover tightly with foil, and bake 20 minutes at 375F.  Remove cover and bake another 5 minutes until cheese is nicely melted.  Garnish as desired and serve hot.


  • Serve with crispy tortilla chips and guacamole on the side. Pico de gallo is fantastic as well. 

Nutrition (per serving)

Calories: 493kcal | Carbohydrates: 45g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 1905mg | Potassium: 547mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1055IU | Vitamin C: 4mg | Calcium: 751mg | Iron: 3mg
Course: Main Course
Cuisine: Mexican American, Tex-Mex
Method: Bake

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Recipe Rating


    • Janis

    Have you ever frozen this casserole for cooking later?

      • chewoutloud

      I haven’t, Janis, but I think that would work! 🙂

    • Myrna Burke

    Can’t wait..going to a late family Christmas gathering on Jan.3…..for the potluck I will bring one each,chicken and beef enchilada casserole! Thank you! Now I need a dessert..Happy New Year 2015!

      • chewoutloud

      You guys will love it. Enjoy, and thanks for coming over 🙂

    • Liz

    Nice recipe. Thanks so much

      • chewoutloud

      You’re welcome, Liz! 🙂

    • shae pendleton

    I love making casseroles (and Mexican food!). This looks so delicious!

    • ohiocook

    Reblogged this on My Meals are on Wheels.

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