Enchilada Stack Casserole

READY IN: 55mins
Recipe by Ceezie

I came up with this when I was pressed for time but had promised Enchiladas for dinner - I may never make traditional enchiladas again. This is faster and easier and in my opinion just tastes better.

Top Review by Dreamer in Ontario

We had this casserole for dinner tonight and really enjoyed it! I was forced to make a few changes to the recipe due to availability (or should I say lack of availability) of ingredients. The grocery didn't have dry enchilada mix to I used canned. I therefore reduced the quantity of tomato by one cup so that the proportion of wet ingredients would remain the same. I also don't know what longhorn cheese is. I've never seen it here. I substituted a TexMex blend cheese. I apologize for making all these changes. I really did try to keep the essence for the recipe. Made for Newest Zaar Tag.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Brown the hamburger, drain off fat. Add the onion, minced garlic, salsa and tomatoes. I can my own tomatoes but you can really use any tomato you want as long as you can kind of mash it up. Sprinkle and mix in the enchilada sauce mix. Let this simmer for 20 minutes for until this thickens up a bit. Season to taste.
  3. Spray with non stick cooking spray an 11 x 7 (if you want thick layers) or a 9X13 (if you want thinner layers - more tortillas). Cut the tortillas up to cover the bottom of the baking dish. Layer the meat mixture, layer of cheese and then a layer of tortillas, meat, layer tortillas and then top with cheese to cover up the tortillas.
  4. Cover with aluminum foil and bake for 30 minutes. Remove foil and cook for another 10 min or until cheese melts and browns up just a bit.
  5. Cut and serve with sour cream, diced tomatoes and lettuce.

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