Enchilada Casserole

Tomorrow is Cinco de Mayo – the 5th of May!  The holiday celebrates the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862.

If you’d like to join in the celebration, how about a little Mexican flavor for dinner. Enchiladas are my favorite Mexican food but sometimes you want the flavor of an enchilada but not the work of filling and rolling them – that’s when an enchilada casserole comes in handy!

I am not much of a casserole girl but this enchilada casserole is always a hit at our house.  In fact, when I made it last week my husband commented that it is one of his favorites!

The recipe came from my friend Beckie who is a wonderful cook and lady!!

Enchilada Casserole

The recipe makes one very full 9 x 13 so I split it into two 8 x 8 size pans and took one of the pans to a family whose mom is in the hospital.  The 8 x 8 pan was plenty for our reduced sized family!

Just split the tortillas between the two pans – one dozen in each pan which makes 6 tortillas per layer as there are two layers in each pan.

The casserole is full of lots of cheesy goodness.

Enchilada Casserole

So join in the celebrating and enjoy this yummy Enchilada Casserole for Cinco de Mayo.  It would be perfect combined with some Mexican rice too!

Here are some other Mexican favorites I have shared:

Honey Lime Chicken Enchiladas

PW’s Simple Perfect Enchladas

Fabulous Fajitas

Cafe Rio Pork

Lime Cilantro Rice

Salsa Verde Carnitas

Costa Vida Chicken

Bajio Chicken Chile Salad

enchilada casserole - Page 479

Becky Fuhriman

Enchilada Casserole

Ingredients

  • 2 lbs ground beef
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp. chili powder
  • 2 medium cans of enchilada sauce
  • 1 large can stewed tomatoes (I used the petit diced tomatoes)
  • 2 small cans sliced olives
  • 2 dozen corn tortillas
  • 1 lbs. grated cheddar cheese

Instructions

  • Fry meat, onion and garlic
  • Drain off fat
  • Season with salt and pepper
  • Add everything but the olives, cheese and tortillas
  • Cook for 20 minutes and add olives
  • Put in a 9 x 3 baking dish in layers
  • First layer half the tortillas, cover with sauce, layer of cheese
  • Repeat ending with cheese on top
  • Bake at 350 for 30-35 minutes

Check out what is happening on my other blogs:

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Homebased Portland

Bob’s Red Mill

bob's red mill

Comments

  1. 1
    Mary Kathryn says:

    It didn’t even dawn on me to have a Mexican dish tomorrow! My husband REALLY liked this when I made it a while back too. If he compliments something then that is a good sign. He likes food- just to the fact that he will eat whatever but if he compliments it then it is definitely a winner!! Thanks for the suggestion.

  2. 2
    Valerie H. says:

    I laughed when I read Mary Kathryn’s comment. That seems to be the norm at our house too with my husband. Since he usually just responds with the answe , “It’s good.” I don’t know how good so I have him rate it on a scale from 1 to 10. Then I get a much better idea if the recipe is a keeper or not.

    Leigh Anne, this recipe sounds good and seems fast to make. I just ran off my
    copy. Thanks! Happy Cinco de Mayo tomorrow!

  3. 3
    Katherine says:

    This looks great! So much easier than regular enchiladas. Thanks :)

  4. 4
    Emmy says:

    This sounds so yummy! Fajitas just happen to be on my menu tomorrow.

  5. 5

    Great idea to feature a Mexican recipe! Wish I would have thought of that earlier.

  6. 6
    Marla Stratford says:

    I was so excited to print out the Cafe Rio Pork recipe…but it came up Parsley Chicken…as did the Parsely Chicken recipe. Help!!

  7. 7
    Cristine says:

    Leigh Anne,
    This looks great! In the PW enchiladas she frys the tortillas, that is something that we do with enchilada casseroles down here in New Mexico, so I would suggest to do it with this recipe as well! I can’t wait to give it a try! Have a great Cinco de Mayo!

  8. 8
    Kristy says:

    Enchilada casserole is one of our dinner favorites here!

  9. 9
    Valerie says:

    We had this for dinner last night, and it was yummy!

  10. 10
    Janell says:

    I made your enchilada casserole for Cinco de Mayo. My family absolutely loved it! I added in some extra corn and black beans to the recipe. It made such a big recipe that I was able to take some to my small group Bible study…they gobbled it up! Keep the great recipes coming….

  11. 11
    PdotTreats says:

    Made this tonight for Cinco de Mayo! I was feeding 6 teenage boys so I added black beans to bulk it up. They all loved it! Thanks for the delicious recipes.

  12. 12
    Karen Pecoraro Russell says:

    Hi
    I am new to your website..and am really thrilled to have stumbled onto it.
    I was wondering if there is a way to print out the recipes..instead of my having to write them out by hand? And also..in reference to the yummy looking Enchilada Casserole recipe…I am going to half the recipe…could you please tell me what size can of enchilada sauce you would recommend? I would very much appreciate a response at your earliest convenience. Thank you :)

    • 12.1
      Leigh Anne says:

      My newer recipes have a Printable Recipe button under the name of the recipe. Unfortunately I haven’t had time to go back and add it to all the older recipes. You can cut and paste the recipe though into a word document which would be much quicker than typing it out yourself. For the enchilada’s I used a 10 oz. can of enchilada sauce and usually use two of them.

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