Are you tired of the same old weeknight dinner routine? Look no further! Enchiladas are a staple of Mexican cuisine, and when combined with the convenience of a casserole, they become a game-changer for busy home cooks. In this article, we’ll be exploring 18 spicy enchilada casserole recipes that are sure to spice up your weeknights.
From classic cheese and chicken combinations to more adventurous options featuring ground turkey, shrimp, and even pumpkin, there’s an enchilada casserole on this list for everyone. Whether you’re a fan of bold flavors or prefer milder dishes, these recipes are sure to satisfy your cravings. So go ahead, get saucy, and let the flavor fiesta begin!
Cheesy Chicken Enchilada Casserole
This comforting casserole combines the flavors of chicken, cheese, and enchilada sauce with a crunchy tortilla topping. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 6-8 corn tortillas, cut into quarters
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine chicken, enchilada sauce, and half of the shredded cheese. Mix well.
3. Arrange tortilla quarters in the bottom of a 9×13-inch baking dish. Spoon the chicken mixture over the tortillas.
4. Top with remaining cheese and chopped cilantro.
5. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Beef and Black Bean Enchilada Casserole
A flavorful twist on traditional enchiladas, this casserole combines the richness of beef with the heartiness of black beans, wrapped in a velvety tortilla blanket.
Ingredients:
– 1 lb ground beef
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp chili powder
– 1 can (10 oz) enchilada sauce
– 6-8 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 skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, cumin, and chili powder; cook until onion is translucent.
4. Stir in black beans and enchilada sauce; bring to a simmer.
5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
6. Assemble the casserole by spreading a thin layer of beef mixture onto a tortilla, then rolling up tightly. Place seam-side down in a 9×13 inch baking dish.
7. Repeat with remaining tortillas and beef mixture.
8. Top with shredded cheese and bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Vegetarian Green Chile Enchilada Casserole
This vibrant casserole combines the flavors of green chile peppers, creamy cheese, and tender tortillas for a delicious vegetarian main dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 (12 oz) can of whole kernel corn, drained
– 1 (10 oz) can of enchilada sauce
– 2 cups of shredded Monterey Jack cheese
– 8-10 corn tortillas
– 1 cup of roasted green chile peppers, diced
– 1/4 cup of chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine the drained corn, enchilada sauce, and 1 cup of the shredded cheese.
3. Arrange 2-3 tortillas on the bottom of a 9×13 inch baking dish.
4. Spoon half of the corn mixture over the tortillas, followed by half of the diced green chile peppers.
5. Repeat steps 3-4, ending with a layer of cheese on top.
6. Bake for 30-35 minutes or until the casserole is hot and bubbly.
Cooking Time: 30-35 minutes
Slow Cooker Enchilada Casserole
This slow cooker casserole is a twist on traditional enchiladas, featuring tender chicken, creamy sauce, and crispy tortilla chips. Perfect for busy days or weeknight dinners, this recipe is easy to prepare and serves 6-8 people.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– 1 cup crispy tortilla chips, crushed
– Salt and pepper to taste
Instructions:
1. Place chicken in the slow cooker.
2. In a separate bowl, mix enchilada sauce, cheese, onion, and cilantro. Pour mixture over chicken.
3. Arrange tortillas on top of the mixture, overlapping slightly.
4. Sprinkle crushed tortilla chips over tortillas.
5. Cook on low for 6-8 hours or high for 3-4 hours.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Easy Ground Turkey Enchilada Casserole
A comforting twist on traditional enchiladas, this casserole is a flavorful and easy meal perfect for any occasion.
Ingredients:
– 1 lb ground turkey
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 6-8 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 turkey, onion, bell pepper, and garlic in a large skillet over medium-high heat until browned, breaking up with spoon as needed.
3. In a separate bowl, mix enchilada sauce with cooked turkey mixture.
4. Arrange tortillas in the bottom of a 9×13-inch baking dish.
5. Spoon half of the turkey-enchilada mixture on top of tortillas, followed by half of the shredded cheese.
6. Repeat layers: tortillas, turkey-enchilada mixture, and remaining cheese.
7. Top with chopped cilantro, if using.
8. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Stacked Corn Tortilla Enchilada Casserole
A twist on traditional enchiladas, this casserole is a hearty and flavorful Mexican-inspired dish perfect for family dinners or casual gatherings. Layers of corn tortillas, rich enchilada sauce, and melted cheese come together in a satisfying and comforting meal.
Ingredients:
– 8-10 corn tortillas
– 1 can (14.5 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 lb ground beef or beans, cooked and seasoned
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the enchilada sauce over medium heat.
3. Arrange 2-3 tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the cooked ground beef or beans over the tortillas, followed by half of the shredded cheese.
5. Repeat the layers, starting with the tortillas, then the enchilada sauce, and finally the remaining cheese.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Mexican Street Corn Enchilada Casserole
Mexican Street Corn Enchilada Casserole Recipe
A twist on traditional enchiladas, this casserole combines the flavors of Mexico with the comfort of a warm and cheesy bake. Perfect for a family dinner or potluck.
Ingredients:
– 1 cup cooked corn kernels
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded cheddar cheese
– 1 can enchilada sauce (red or green)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the corn, black beans, bell pepper, onion, and garlic until the vegetables are tender.
3. In a separate bowl, combine the cumin, chili powder, and paprika.
4. Arrange 4 tortillas in a single layer in a 9×13-inch baking dish.
5. Spoon half of the vegetable mixture over the tortillas, followed by half of the cheese blend.
6. Repeat the layers, ending with the remaining cheese on top.
7. Pour enchilada sauce over the casserole and bake for 25-30 minutes or until hot and bubbly.
Quinoa and Sweet Potato Enchilada Casserole
This hearty casserole combines the nutty flavor of quinoa with the sweetness of roasted sweet potatoes, all wrapped up in a vibrant enchilada sauce. Perfect for a cozy night in or as a unique side dish for your next gathering.
Ingredients:
– 1 cup cooked quinoa
– 2 large sweet potatoes, peeled and cubed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can (10 oz) enchilada sauce
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro, sour cream, or Greek yogurt for topping
Instructions:
1. Preheat oven to 375°F.
2. Roast sweet potatoes, onion, and red bell pepper in a single layer on a baking sheet with olive oil, salt, and pepper until tender (about 30 minutes).
3. In a large mixing bowl, combine cooked quinoa, roasted vegetables, and enchilada sauce. Mix well.
4. Transfer the mixture to a 9×13-inch baking dish and top with shredded cheddar cheese.
5. Bake for 20-25 minutes or until the casserole is hot and bubbly.
Cooking Time: Approximately 45-50 minutes
Creamy White Chicken Enchilada Casserole
A creamy twist on the classic enchilada casserole, this dish combines the comfort of chicken and cheese with a hint of spice.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 (10.5 oz) can of cream of chicken soup
– 1/2 cup heavy cream
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– 1/4 teaspoon cayenne pepper (optional)
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine chicken, cream of chicken soup, heavy cream, paprika, cumin, and cayenne pepper (if using). Mix well.
3. Arrange 2-3 tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the chicken mixture over the tortillas, followed by half of the shredded cheese.
5. Repeat steps 3-4.
6. Top with remaining cheese and sprinkle with cilantro (if using).
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Spicy Shrimp Enchilada Casserole
A flavorful twist on traditional enchiladas, this casserole combines succulent shrimp with spicy peppers and creamy cheese for a mouthwatering dish that’s sure to please.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 can (10 oz) diced tomatoes with green chilies
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
Instructions:
1. Preheat oven to 375°F.
2. Cook shrimp according to package instructions; set aside.
3. In a large skillet, heat olive oil and sauté red bell pepper and jalapeño until tender.
4. Add diced tomatoes with green chilies, cumin, salt, and pepper; stir to combine.
5. Arrange 4 tortillas in the bottom of a 9×13-inch baking dish.
6. Spoon shrimp mixture over tortillas, followed by half of the cheese and sour cream.
7. Repeat layers; top with remaining cheese and bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 30 minutes
Breakfast Enchilada Casserole with Eggs
Start your day off right with this delicious breakfast casserole that combines the flavors of enchiladas, scrambled eggs, and melted cheese.
Ingredients:
– 1 1/2 cups cooked sausage (such as chorizo or Mexican-style), crumbled
– 1 1/2 cups canned enchilada sauce
– 6-8 corn tortillas
– 4 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, scramble the eggs until cooked through. Set aside.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. In a 9×13-inch baking dish, spread half of the enchilada sauce on the bottom.
5. Arrange 2-3 tortillas on top of the sauce, overlapping slightly.
6. Sprinkle with half of the cooked sausage and half of the scrambled eggs.
7. Repeat the layers: enchilada sauce, tortillas, sausage, and eggs.
8. Top with shredded cheese and sprinkle with cilantro (if using).
9. Cover with aluminum foil and bake for 30 minutes.
10. Remove foil and bake an additional 5-10 minutes, or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Layered Beef and Cheese Enchilada Casserole
A hearty, comforting casserole that combines the flavors of tender beef, melted cheese, and crispy tortillas. Perfect for a family dinner or potluck.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 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. Cook ground beef in a large skillet over medium-high heat, breaking up with a spoon as it cooks, until browned. Drain excess fat.
3. Add diced onion and cook until translucent.
4. Arrange 2-3 tortillas in the bottom of a 9×13-inch baking dish.
5. Spoon half of the beef mixture over tortillas, followed by half of the enchilada sauce.
6. Sprinkle with half of each type of cheese.
7. Repeat layers, ending with a layer of cheese on top.
8. Bake for 35-40 minutes or until casserole is hot and bubbly.
Pumpkin and Black Bean Enchilada Casserole
This hearty casserole combines the warmth of pumpkin with the richness of black beans, all wrapped up in a flavorful enchilada-inspired package. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup cooked, mashed pumpkin
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1/2 tsp chili powder
– 1/4 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese (divided)
– 1 can enchilada sauce
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook onion, garlic, and bell pepper until tender. Add cumin, chili powder, paprika, salt, and pepper; cook for 1 minute.
3. Stir in black beans and pumpkin; set aside.
4. In a separate pot, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble casserole: Spread half of the enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange 2 tortillas on top; spoon black bean mixture over tortillas. Sprinkle with half of the cheddar cheese.
6. Repeat layers, finishing with a layer of tortillas and cheese.
7. Bake for 35-40 minutes or until bubbly and lightly browned.
Low-Carb Cauliflower Enchilada Casserole
Low-Carb Cauliflower Enchilada Casserole: A Delicious Twist on a Classic Dish!
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup enchilada sauce (homemade or store-bought)
– 8 ounces cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cauliflower florets to the skillet and cook until tender, about 5-6 minutes.
4. In a separate bowl, mix enchilada sauce with cream cheese until smooth.
5. In a 9×13-inch baking dish, arrange cooked cauliflower in an even layer. Top with the enchilada sauce mixture, followed by shredded cheddar cheese and chopped cilantro.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Smoky Chipotle Beef Enchilada Casserole
This bold and flavorful casserole combines the richness of beef with the smokiness of chipotle peppers, all wrapped up in a crispy tortilla blanket.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup shredded cheddar cheese
– 6-8 corn tortillas
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper, to taste
– 1 can (10 oz) chipotle peppers in adobo sauce
Instructions:
1. Preheat oven to 375°F.
2. Cook beef, onion, and garlic until browned; drain excess fat.
3. Stir in diced tomatoes, chicken broth, cumin, smoked paprika, cayenne pepper, and salt. Bring to a simmer.
4. Arrange tortillas on the bottom of a 9×13-inch baking dish.
5. Spoon beef mixture over tortillas, followed by shredded cheese.
6. Bake for 30-35 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Zucchini and Corn Enchilada Casserole
This flavorful casserole combines the freshness of zucchini, sweetness of corn, and creaminess of cheese for a delicious twist on traditional enchiladas. Perfect for a family dinner or potluck.
Ingredients:
– 1 medium zucchini, sliced
– 1 cup frozen corn kernels, thawed
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add zucchini and cook until tender, about 3-4 minutes. Add corn kernels and cook for an additional minute.
3. Arrange tortillas in a single layer on a baking sheet.
4. Spoon half of the zucchini-corn mixture onto each tortilla, followed by half of the enchilada sauce and half of the shredded cheese.
5. Roll up tortillas tightly and place seam-side down in a 9×13-inch baking dish.
6. Repeat the layers: remaining zucchini-corn mixture, enchilada sauce, and shredded cheese.
7. Sprinkle with cilantro and cover with aluminum foil.
8. Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Red Sauce and Cheese Enchilada Casserole
A classic comfort food recipe that combines the flavors of Mexico with the ease of a casserole. This hearty dish is perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 pound cooked enchilada meat (beef, chicken, or vegetarian option)
– 1 can red enchilada sauce
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the enchilada sauce over medium heat.
3. Dip each tortilla in the warm sauce, coating both sides.
4. Arrange 4-5 tortillas in a 9×13 inch baking dish.
5. Sprinkle half of the cheese mixture (cheddar and Monterey Jack) on top of the tortillas.
6. Repeat the layers, ending with the remaining cheese on top.
7. Bake for 25-30 minutes or until hot and bubbly.
8. Garnish with chopped cilantro and serve.
Cooking Time: 25-30 minutes
Pulled Pork Enchilada Casserole with Pineapple
This Pulled Pork Enchilada Casserole with Pineapple combines the rich flavors of slow-cooked pork, creamy cheese, and sweet pineapple for a unique and delicious twist on traditional casseroles.
Ingredients:
– 1 lb pulled pork
– 1 cup enchilada sauce
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup pineapple chunks
– 6-8 corn tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine pulled pork, enchilada sauce, and shredded cheese. Mix well.
3. Arrange 4 tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the pork mixture over the tortillas, followed by half of the pineapple chunks and diced tomatoes with green chilies.
5. Repeat layers: tortillas, pork mixture, pineapple, and tomatoes.
6. Top with remaining cheese and cilantro.
7. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your weeknights with these 18 mouthwatering enchilada casserole recipes! From classic cheesy chicken to slow cooker beef and black beans, there’s something for everyone. Try vegetarian options like green chile or sweet potato quinoa, or mix it up with stacked corn tortillas or breakfast en-chiladas. Whether you’re in the mood for spicy shrimp or smoky chipotle beef, these casserole recipes are sure to become weeknight staples.
