Enchiladas are delicious but take time to make. This enchilada casserole is simple and easy to make, and you can adapt it to nearly any style of enchilada flavor you prefer.
Enchilada Casserole Basic Ingredients
Assembling your enchilada casserole
Preheat the oven to 350F/176C. Open the can of enchilada sauce and pour enough to cover the bottom of the dish into the 9×9 pan. Using the tongs or your fingers lay one of the tortillas in the sauce. You can use a separate bowl or pan if that’s easier. Then cut one or two more tortillas in half and do the same with them making sure the bottom is covered. Sprinkle 1/3 of the cheese over the layer. Repeat the tortilla layer with sauce, then add 1/3 of the cheese, and make one more tortilla layer with sauce. Pour any remaining sauce on top and gently spread until even. Bake for 30 minutes or until the sauce is bubbling. Remove from oven, sprinkle the remaining 1/3 of the cheese on top and cook for an additional 10 minutes until the cheese melts.
Like most of my recipes, this one is quite adaptable. It doubles well, and you can use flour tortillas rather than corn tortillas if you wish, but the flour tortillas tend to get a bit soggy when they’re flat rather than rolled into an enchilada. If you want a more sturdy structure, use tostada shells. These don’t break cleanly so assembly is a bit trickier.
If you’re a meat eater, you can add shredded beef, pork or chicken within the layers for the taste of your choice. Need to clean our your pantry? You can add a drained can of corn, black beans or even refried bean to your casserole. Layer the corn or black beans with he cheese. Mix the refried beans with the enchilada sauce and spread on the tortillas instead of dipping them. Whatever your choose, enjoy!