It's almost Cinco de Mayo - time for something festive, delicious, and easy like this foolproof Easy Enchilada Casserole. No need to roll tortillas one at a time; just layer up all the good stuff.
18wholecorn tortillas, 6-inch size, sliced in half
4cupsMexican blend shredded cheese
Garnishes: chopped green onions or chives, diced avocado, salsa, or sour cream.
Instructions
For the Sauce
In large, heavy skillet, sauté 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 13x9 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.
Feel free to assemble enchilada casserole the night before. Cover, refrigerate, and bake wen you're ready. You may need to add a bit of bake time if casserole is cold from the start.
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