Enchilada Casserole

Enchilada Casserole

Enchilada Casserole, it’s got all the ingredients of an enchilada in a layered form. It’s saucy, cheesy, and just so warm and hearty. Making this enchilada casserole instead of individual plates makes it sooo much easier to serve a crowd. I love dishes that are easy to make and can be prepped for ahead of time. You can make the beans and sauce up to 3-4 days in advance. At my house no party or gathering is complete without a mexican dish, so this was perfect for us!

This would pair so nicely with my Mexican Street Corn Salad, Mexican Street Corn Gnocchi, Personal Mexican Pot Pies, Taco Bell Spicy Tostada. I’m going to be doing a step by step on how to assemble over on my IG story @zheelicious so you all get a visual! This would make for such a good main dish for your vegetarian people. It’s incredibly easy to make and serve. I hope you will enjoy this as much as we did! If you make this don’t forget to tag me, I would love to see your creation!!

Stay happy, stay hungry!

Enchilada Casserole
Enchilada Casserole

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesMakes: 5-6 servings


  • 14 corn tortillas 
  • 1 28oz. Can of red Old El Paso enchilada sauce
  • 2 onion, chopped
  • 2 bell pepper, chopped
  • 2 jalapeños chopped
  • 2 tbsp of taco seasoning
  • 2 tsp red chili powder
  • 2 tsp cumin seeds
  • 2-3 scallions chopped
  • 1½ cups of Mexican blend cheese
  • cilantro

Black Beans

  • 1 can black beans
  • ½ cup salsa of choice
  • 1 onion, cubed
  • ½ green bell pepper, cubed
  • ½ red bell pepper, cubed
  • 2 jalapeños, cubed
  • ½ tsp cumin seeds
  • 2 tbsp taco seasoning
  • 1 tsp red chili powder
  • Salt to taste


  1. Preheat the oven to 400 degrees. 
  2. In a bowl add 1 chopped onion, 1 bell pepper, and jalapeño, mix and set it aside until ready to use.
  3. In a saucepan heat some oil, then add 1 tsp of cumin seeds. Once the cumin seeds start to splatter add ½ cup of the onions & pepper mixtures. Cook until the onions have softened. Then add the canned enchilada sauce, 1 tbsp of taco seasoning, 1 tsp of red chili powder, and salt (optional). Mix well and let it cook for 5-8 minutes. Turn off the heat and set-aside until ready to use.
  4. For the black beans: In a separate pan heat some olive oil and add the cumin seeds. Once the cumin seeds start to splatter, add the vegetables, let them cook for about 2-3 minutes, then add the taco seasoning, red chili powder, salsa and the beans. Cook for additional 2-3 minutes, then turn off the heat.
  5. Assembly: Either put your corn tortillas in the oven and bake for a couple minutes or char them on an open flame on the stove.  In a 9 by 9 inch casserole pan, ladle some sauce. Top it with the tortillas, ladle more sauce. 
  6. Add beans on the tortilla, top with cheese, mixture of raw onion, jalapeno, peppers (optional). Then again layer it with corn tortilla, sauce, beans, cheese, and onion, jalapeno, peppers. 
  7. For the final layer add corn tortilla, sauce, cheese, and top it with the remaining chopped onions, jalapeno, peppers. 
  8. Cover the pan with foil and bake for 25-30 minutes. Until the sauce is bubbling and cheese melted. If you want to get the cheese more brown, broil on high for 3-5 minutes. 
  9. Top it will sour cream, green onions, sliced jalapeno (optional)
  10. Enjoy!!! 


  • I used Old el Paso Enchilada sauce.
  • I used Trader joe’s taco seasoning.
  • You can server this with mexican rice and make it s complete meal.
  • serve sauteed jalapenos with this if you want to to up the spice level.
  • you can use refried or pinto beans in this if you want.

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