Love enchiladas but don’t have the time to prepare? Pull this Easy Enchilada Casserole together in minutes with the same great taste!
Easy Enchilada Casserole Recipe
Hi friends! Today we’re sharing an EASY but delicious Enchilada Casserole recipe! Seeing how we live in Arizona, we’re big fans of Mexican food. In fact, I could really eat it every single day. Is that cray? Nah…it’s just that good! Now I love me a good taco, and nachos are always a go-to in our house.
Mexican cuisine even makes it’s way into our soups, like this Santa Fe Soup and Southwestern Chicken Tortilla Soup, which are perfect for Fall and Winter nights. But this baby, this enchilada casserole recipe is my gem. Not only does my family love it, it’s also my go-to party recipe; a few ingredients can feed a lot of folks without a lot of work! Sound too good to be true? It’s not! Give it a try, and though it may not look pretty, it’s pretty tasty!
Recipe Ingredients
The ingredients are simple!
- Ground beef
- Cream of chicken soup
- Cream of mushroom soup
- Green chilies
- Chopped black olives
- Onion
- Red enchilada sauce
- Corn tortillas
- Shredded cheese
How to Make Enchilada Casserole
This dish takes only minutes to prepare, then it’s in the oven cooking up a delicious meal your family and friends will enjoy. First, brown your ground beef. While that is cooking, in a large bowl mix together soup, enchilada sauce, olives, onion, and chilies. Once the ground beef is browned, drain if necessary then add to the mixture in the large bowl, along with the shredded cheese. Now cut your corn tortillas into strips or sections and add in to the mix.
Transfer all of this to a casserole dish and bake for 45-60 minutes at 350. Once done, serve up your Easy Enchilada Casserole with with sour cream, guacamole and salsa!
And just like that you’re done and you have a delicious meal that is sure to please! Do you have a go-to recipe like this Easy Enchilada Casserole that is so easy but is a crowd-pleaser?
Tools Used to make this Recipe:
Ceramic Frying Pan: GreenPan makes the best nonstick frying pans. They’re a must for any kitchen!
Casserole Dish: This casserole dish is a dream! I love the convenient cover, especially when cooking for parties!
Stainless Steel Knives: I love this Cuisinart set! They’re easy to take care of and work great for meal prep.
Complete the Meal by Making:
For More Casserole Recipes, Be Sure to Check Out:
Easy Enchilada Casserole
Ingredients
- 1 lb ground beef
- 1 dozen corn tortillas
- 1 can chopped olives
- 1 10 oz can cream of chicken soup
- 1 10 oz can cream of mushroom soup
- 1/2 chopped onion
- 1 lb shredded cheddar cheese
- 1 can diced green chilies
- 1 10 oz can red enchilada sauce
- Optional garnish: sour cream guacamole and salsa
Instructions
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Cook the ground beef until well done.
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Mix together soup, enchilada sauce, olives, onion, and chilies.
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Add ground beef and cheese.
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Cut corn tortillas into strips or sections and add in to the mix.
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Transfer to a casserole dish and bake for 45-60 minutes at 350.
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Garnish with sour cream, guacamole and/or salsa (optional).
I know what I am making this weekend!
Looks delicious.
http://www.shannonheartsblog.com
That sounds deeeelicious!!
I love anything mexican food! Looking at these pictures are making me hungry!
Oh this looks so good, I love that I won’t have to roll the enchiladas or fry to tortillas, great recipe!
this looks so yummy!
Looks delicious! Cannot wait to try it! What size can of enchilada sauce did you use?
This looks so delicious.
Kim, this looks amazing! I need it in my life!
Your recipe looks delicious! You made me
hungry for enchiladas 🙂
Hi I have a couple of questions
1.) What size can of enchilada sauce did you use?
2.) I would love to double bake this, would this recipe freeze well?
3.) If so how would you recommend I warm it up ?
Hi Alexa! I used a 10oz can of sauce. I’ll update that in the recipe, thanks! I’m not sure how this recipe would freeze, but if you’re used to freezing and reheating casseroles, I can’t imagine that it would be too different. We typically finish it off in a couple of days just heated up in the microwave. PS – it’s also a great brunch meal if you throw an egg on top! I hope that helps!
Pinned this 🙂 Looks delish!
Wow this looks amazing! Just pinned and am looking forward to trying. Thanks for sharing. Stopping by from I Heart Nap Time 🙂
great thanks ill make 2 batches and freeze one, I’ll let you know if its successful! (we’re prepping for when we have our baby frozen home made meals are a life savor) looks super yummy
Oh my yum! Reminds me of one my mom made when we were growing up, back when she still cooked. 😉
Aww that’s so sweet Amy! It’s really easy to make, and tasty too!
This looks like a perfect family meal that my kids would LOVE!! Pinning and can’t wait to try it Kimberly.
Those are the best kinds of recipes … quick to throw together and delicious! My family would love that!
This looks wonderful! Pinning it for later. Thanks.
You can substitute cooked chicken breasts for the ground beef. I use leftovers from a rotissere (sp?) chicken
The first time I prepared this I was nervous because it kind of looked gross. Luckily, it tastes amazing! My three kiddo’s love this meal which is really saying something. This is now on our permanent menu.
Haha! I know what you mean. Casseroles are not always the best “looking” but so glad you think it tastes great! So happy your family loves it – mine does too!
Mine is in the oven right now, it looks and smells amazing. I just noticed you serve it as a party dish and not a dinner dish. Oh well…good thing I worked out today 😛
Oh Stephanie – I serve it as both! My husband specifically asks for it sometimes, and it’s an easy weeknight dinner meal. But I do also make it for parties because it’s easy to make large portions of it and it’s always a crowd-pleaser! I hope you enjoy!
Made this for dinner tonight. It was fast, easy and most of all delicious!!!
That’s SO GREAT to hear Alyssa! Thanks for letting me know! 🙂
We made this tonite but with the heat I didn’t want to use the oven. It turned out great as a skillet right on the stovetop! I plan on making this again!! Thanks!
Oh that’s great to know Amanda! So glad you liked it!
Kimberly: Do you use the red or the green enchilada sauce? Maybe red for ground beef and green for chicken?
Great question! I need to update my recipe. I use red for this – but YES green would be great with chicken!
Super excited to try out this recipe this week. Weather is getting colder, so I am sure it will be perfect! Check out my blog if you get a chance to see how we liked it!
Yay Lindsey! I can’t wait to hear what you think. It’s not pretty, but we think it’s pretty tasty! Good luck!
Hi Kimberly! I was wondering if you could clarify something. If I use ground beef, do I only use the cream of mushroom? And if I use chicken do I only use the cream of chicken? Also, will the red enchilada sauce also work with beef?? Thanks! Looking to make this soon 🙂
Hi Tori – as the instructions list, use one can of each! You can’t taste the chicken with the beef, but the soup gives the casserole its great taste! Hope that helps!
Could another can of cream of chicken be subbed for the cream of mushroom? My stomach doesn’t like mushrooms :-/ but I LOVE enchiladas!
Absolutely! I don’t think it would make a huge difference at all. 🙂 Enjoy!
I made this for dinner tonight. Loved it. So easy and tasty. I used ground turkey breast instead of beef. It was great! Thanks for sharing.
So great to hear, Mary! It’s a family favorite, happy to share!
Recipe looks easy and I love things that use a minimum amount of pots and dishes. I love enchiladas but am too lazy to do the fry-and-roll up stage. I like the addition of the olive and will probably try to sneak in some veggies like corn and black beans.
Thanks great, Dana! I hope you love it as much as we do! The beans and corn additions sound yum!
Can you usse flour tortellas in sted of corn?
I’m sure you could, Vanesa! Let me know if you try it and how it turns out!
Can I make this ahead of time? Will left overs still be good??
Hi Daneille! Leftovers are totally tasty! I would say up to 4 days… 🙂 Enjoy!
This was amazing!!!! HUGE hit with the whole family. I will be making this a LOT! Thank you!
Thank you Nancy! I’m SO GLAD you enjoyed it as much as we do!
Hello there. How many inches in diameter should the tortillas be? I’m actually baking this dish right now, and I thought I had way too much tortilla going on… So, I only used about half.
Hi Adam – great question! I used 6-inch corn tortillas; I think you could get away with fewer than a dozen if you prefer!
Made this tonight for dinner, absolutely delicious!!! Will definitely make again. 🙂
Hi, just wondering why the links on the right of the front page of your blog don’t come up with recipes….just ads? I was a bit disappointed. I know you probably want to make money off this blog…..but I wouldn’t put links up for recipes to lure people into looking at ads they don’t want to see. The front page is great with the recipes….you just need to follow through with the rest of it. 🙂
Hi Barbara! Thanks for stopping by and your comment; you certainly can get to recipes from the ad links that is the intent, not just to lure you away. All money earned from this blog goes into supporting the cost and maintenance of the blog, otherwise I could not afford to maintain it! I certainly try to keep a good level of ads to self-developed content and hopefully you agree. Have a great day!
I tried this recipe tonight. And it was definitely a hit! Thanks for sharing the recipe.
That’s exciting, Regina! Always great to hear!
This is a great recipe I have been making it for years in a preheated crockpot and frying the tortillas then layering it all and cooks for about an hour to an hour and a half depending on how hot your crockpot gets. My family loves it and I dont have to heat up the kitchen using the oven.
Great tip, Linda! Thanks for sharing!
Making this for dinner tonight! Do you cover it or no?
How exciting, Allie! I do not cover it. You’ll have to let me know how you like it!
Thanks Kim!! I just put this is on the menu for the week. 🙂 I hope you and your adorable crew are well and enjoying at least a little Fall weather!! Love you girl, Em
Awwww yah! Let me know how you like it! xoxo
Hey, I was wondering if I could substitute a can of corn for the olives?
Hi Tyanne – I’m sure you could! If olives aren’t your thing you can definitely leave them out. And corn would add a fun southwestern flair! Let me know if you try it and what you think!
just put this in the oven… Only problem I seemed to have so far is there was no clarity on size of tortilla! I purchased the 10 inch and I only used half and it seems like too much! But I’m excited to try it!
Oh Parker, that’s a great point! I’ll add it to the recipe – I used the 6″ corn tortillas so you probably used just about the right amount of them!
OMG….this was by far the best casserole I’ve ever had…thanx for the recipe
On the easy enchilada casserole could I use fritos corn chips? I don’t have corn tortillas.
You know, Cassi – I bet you could! Give it a try and let me know what you think! 😉
Did you cover while baking?
Hi Abbie, I did not! Just pop it in uncovered and you’re good to go!
45 or 60 min which do u prefer??
Hi Daniel, if you have the time I prefer 60 minutes!