Cheesy Enchilada Casserole

Mexican Food.

So much to be said about two of my favorite words.

I could live off of Mexican Food for every meal for the rest of my life and die one happy girl. Enchiladas may be one of my favorite ways to enjoy it. Sometimes though, the process can be long. Stuffing and rolling each enchilada is not hard at all, but why not make it easier?! I am all about easy recipes and this one is not only easy but is DELICIOUS!

My husband ate half the pan by himself! He wanted me to be sure and tell all of you that he LOVED this dinner and it was deemed to make the “hubby favorites” list.

Cheesy Enchilada Casserole

An extremely easy way to enjoy Enchiladas! A recipe your entire family will love!
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 enchiladas
Calories 533kcal


  • 1 1/2 pounds lean ground beef
  • 1 large onion chopped
  • 2 1/2 cups salsa
  • 15 ounces black beans canned, drained
  • 1 1/4 cups frozen corn
  • 2 Tablespoons taco seasoning
  • 1/4 teaspoon cumin
  • 1/2 cup sour cream
  • 8 8-inch flour tortillas
  • 14 ounces red enchilada sauce
  • 2 cups shredded cheese
  • any additional toppings


  • Preheat oven to 400 degrees F and grease a 9x13 baking dish.
  • In a large skillet over medium heat, cook meat and onion until meat is browned and cooked completely through.
  • Stir in salsa, black beans, corn, taco seasoning, cumin, and sour cream to the meat. until evenly mixed through.
  • Spread 1/3 of meat mixture onto the bottom of the greased 9x13 baking dish.
  • Sprinkle 2/3-3/4 cup shredded cheese over the top of meat mixture.
  • Layer with 2 tortillas. If desired, break and trim a third tortilla to fill in any gaps.
  • Pour 1/3 of the enchilada sauce over the tops of the tortilla layer.
  • Continue layering as listed above until top layer is reached. End with toping the casserole with tortillas, last 1/3 of enchilada sauce and shredded cheese. Be generous on the cheese :)
  • Cover with foil and bake at 400 degrees F for 25 minutes or until bubbly and cheese is melted.
  • Serve with any toppings you would like.


Calories: 533kcal | Carbohydrates: 57g | Protein: 37g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 1628mg | Potassium: 900mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1064IU | Vitamin C: 6mg | Calcium: 281mg | Iron: 6mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!


(recipe adapted from Get Off Your Butt and Bake!)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dinner, mexican

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  1. Melinda

    Hi Nikki, The picture looks like there is corn in the recipe - did you omit this, or use a salsa with corn in it?

    1. Chef in Training

      There is. Sorry, completely spaced to add that to the recipe. It is added now :) Thanks for catching that! Have a great day!

  2. sally @ sally's baking addiction

    Love one-pan wonders like this casserole! And the fact that it contains MEXICAN flavors has me craving mexican for dindin tonight. And like your hubby, I'm sure my BF could eat 1/2 the pan by himself too lol!

  3. Hayley @ The Domestic Rebel

    I want this for dinner! So gooey and cheesy--two of my favorite words when describing both Mexican food and casseroles. I'm all about easy when it comes to dinner!

  4. Marla

    Fell in love with the picture! Making two pans of this tonight for dinner-thank you so much for the recipe!!

  5. Lynne

    This looks amazing!! it's recipes like this one that make me a little sad my husband is vegetarian :( (altho I might try a verson for him using the non-meat 'crumble' we use for his tacos) ... hmmm.

  6. Kim

    Sounds great! I'm always looking for new ways to fix Mexican food. Thanks for the great idea!

  7. Erin

    This is going on the menu for next week. Each week there is at least one of your dishes on my menu. Thanks! Glad to hear your hubby has the appetite for 1/2 a pan!

  8. Erica Shule

    Looks amazing!! I was wondering if you drained the corn and beans before you added them?

  9. Jocelyn @BruCrew Life

    We eat some sort of Mexican food almost weekly around here. I am loving this casserole idea...anything to make dinner prep even easier:-) It looks amazing!!!

  10. Beth

    I made this last night and it was very good. I usually keep taco meat in the freezer and thawed that to use (did not use cumin). I have made several mexican style lasagnas over this years and this is my favorite.

  11. Chris

    Looks awesome! Cant wait to try it. Did you drain the black beans???

  12. Angela


  13. Laura Richards

    I am looking forward to trying this recipe. It looks similar to another one i''ve made for years, but without the corn.\

  14. Monica

    I substitute the flour tortillas for corn tortillas only because I am restricting my carb intake....but other than that this recipe s awesome...LOVE IT!!! BTW~~this is my husbands favorite Mexican dish as well.....even my picky teen girls love it....Thanks for the recipe!!!

  15. Janet Bradley


  16. Barbara Garneau Kelley

    My friend Nancy brought this to work for her lunch, said all her boys loved it and I am sold. I making it next week for my boys.

    1. Sandi Roberts