Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mom's Enchilada Casserole Recipe
    Lost? Site Map

    Mom's Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #527429's Note:

    An house wife's twist on a Mexican dish. My Mom used to make this for us all the time. It's quick and simple, a lot easier than rolling each individual enchilada. This recipe uses ground beef, beans, and green sauce, but the idea of this dish can be applied to any meat/cheese/sauce combination.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 4-6


    9x9 cas ...

    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Warm refried beans. Combine with ground beef.
    3. 3
      Cover bottom of casserole dish with one layer of corn tortillas.
    4. 4
      Spread green sauce over tortilla layer until completely covered.
    5. 5
      Spread a third of the beef/bean mixture on top of sauce/tortilla layer.
    6. 6
      Top layered combo with shredded jack cheese.
    7. 7
      Repeat layering combo (steps 3-6) two more times.
    8. 8
      Cover casserole with one layer of corn tortillas.
    9. 9
      Top with remaining green sauce and cheese.
    10. 10
      Cook until casserole is warmed and cheese is melted.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on October 01, 2009


      This was very good stuff. I managed not to eat it all at once, and spread the 4 servings across 4 consecutive dinners. I made it pretty much as written. I used homemade tortillas (12 of them, made from a bag of "masa harina de maiz"), 85% lean ground beef, and "98% fat free" beans. I couldn't find a 15-oz. can of sauce, so I used a 19-oz. one - I love enchilada sauce anyway. And for the cheese, I shredded a whole 1-lb. block of Monterey Jack; I love cheese too, but a half-pound might've been sufficient. I baked the whole thing for 15 minutes - a little more would've been desired, I think. I came out of the oven nicely layered. Unfortunately, I forgot to season the ground beef when I browned it; the dish was quite tasty, but additional spiciness in the ground beef would've definitely been nice to have. There are lots of recipes in this vein, but I recommend this one in particular. One last note: one of my old junk-food indulgences used to be going to Taco Bell and getting an "Enchirito" with optional green sauce instead of red. This dish immediately reminded me of that - very similar tastes, just assembled differently. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2008


      This was superb! Keep in mind, it is what it is- a very simplified form of an enchilada- so the stars are not for the way it looks. It's the taste, man! I was a little concerned about the sauce making the tortillas soggy, so here's what I did (it worked). I mixed the enchilada sauce in with the ground beef and beef mixture. This made a nice, thick spreadable mixture for the dish. Quite frankly, I could eat this filling on its own rolled up inside a flour tortilla. Anyway, using 1 3/4 lbs. ground beef (which I seasoned with Taco Seasoning Mix #200033), this made enough to almost fill a 9x13 baking dish. This was well received by my family. My son (The Picky One), proclaimed that it "sucked", as he was stuffing his mouth full on the way back to the dish for seconds. There is no doubt that I will make this again. I really enjoyed it. Thanks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2008


      I've been looking for an enchilada casserole recipe... I definitely found a keeper!! I did add a chopped onion in with the ground beef while browning along with garlic powder, one chopped (seeded) jalepeno, salt & pepper. Also I mixed cheddar & monterey jack cheeses. I cooked it in a 13x9x2 casserole dish at 350 for approximately 25 minutes and my tortillas weren't soggy. Thanks for the easy, great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Mom's Enchilada Casserole

    Serving Size: 1 (337 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 867.0
    Calories from Fat 430
    Total Fat 47.8 g
    Saturated Fat 21.8 g
    Cholesterol 175.0 mg
    Sodium 1055.5 mg
    Total Carbohydrate 51.9 g
    Dietary Fiber 10.8 g
    Sugars 1.6 g
    Protein 56.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites