Are you tired of the same old weeknight meals? Look no further! Spicy enchiladas are a staple in many cuisines, and when combined with the convenience of a casserole, they become a match made in heaven. In this article, we’ll be exploring 18 mouth-watering spicy enchilada casserole recipes that are sure to spice up your weeknights.
From classic cheesy chicken to innovative quinoa and spinach variations, these recipes offer something for everyone. Whether you’re a meat-lover or a vegetarian, there’s an enchilada casserole recipe on this list that’s sure to satisfy your cravings.
So go ahead, get cozy in the kitchen, and let the bold flavors of these spicy enchiladas transport you to a flavorful fiesta every weeknight!
Cheesy Chicken Enchilada Casserole
This comforting casserole combines tender chicken, creamy cheese, and flavorful enchilada sauce for a deliciously easy meal. Perfect for a weeknight dinner or weekend gathering!
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 medium onion, chopped
– 1 clove garlic, minced
– 8-10 corn tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook chicken in a skillet until browned, about 5 minutes. Add onion and garlic; cook until softened.
3. In a separate pot, combine enchilada sauce and 1/4 cup water; heat until warm.
4. Arrange tortillas in a single layer in a 9×13-inch baking dish. Spoon chicken mixture over tortillas, followed by shredded cheese.
5. Pour warmed enchilada sauce over casserole. Top with remaining cheese.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Beef and Black Bean Enchilada Casserole
A hearty and flavorful casserole that combines the richness of beef with the bold flavors of black beans, wrapped up in a delicious enchilada-inspired package.
Ingredients:
– 1 lb ground beef
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 cup enchilada sauce
– 8-10 corn tortillas
– Shredded cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add onion, garlic, chili powder, and cumin to the skillet; cook until onion is translucent.
4. Stir in black beans, enchilada sauce, and salt and pepper to taste.
5. Arrange tortillas in a 9×13 inch baking dish; spoon beef mixture over tortillas.
6. Top with additional enchilada sauce and shredded cheese (if using).
7. Bake for 25-30 minutes or until hot and bubbly.
Vegetarian Green Chile Enchilada Casserole
This hearty casserole combines the flavors of roasted green chilies, creamy cheese, and tender tortillas for a satisfying vegetarian meal. Perfect for a weeknight dinner or potluck gathering.
Ingredients:
– 1 cup roasted green chilies, diced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded Cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine enchilada sauce, diced green chilies, and chopped cilantro. Stir to combine.
3. Arrange tortillas in the bottom of a 9×13-inch baking dish. Spoon about 1/4 cup of the sauce mixture on each tortilla, leaving a small border around edges.
4. Roll up tortillas tightly and place seam-side down in the dish.
5. Pour remaining sauce over rolled tortillas, followed by shredded cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Slow Cooker Enchilada Casserole
A hearty and flavorful twist on traditional enchiladas, this casserole is perfect for a busy day when you need a comforting meal with minimal effort. Simply layer your favorite ingredients in the slow cooker and let it work its magic!
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Brown the ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
3. Place half of the enchilada sauce in the bottom of the slow cooker. Arrange 4-5 tortillas on top, overlapping slightly.
4. Spoon the meat mixture over the tortillas, followed by half of the shredded cheese.
5. Repeat the layers, ending with the remaining enchilada sauce and cheese.
6. Cook on low for 3-4 hours or high for 1-2 hours.
Cooking Time: 3-4 hours (low) or 1-2 hours (high)
Easy Ground Turkey Enchilada Casserole
Easy Ground Turkey Enchilada Casserole: A flavorful and satisfying casserole that’s perfect for a weeknight dinner or weekend meal prep.
Ingredients:
– 1 lb ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook ground turkey, onion, and garlic in a large skillet over medium-high heat until browned, breaking up with a spoon as it cooks.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble casserole by spreading half the enchilada sauce on the bottom of a 9×13-inch baking dish, followed by half the turkey mixture, and then four tortillas. Repeat layers.
5. Top with remaining enchilada sauce and shredded cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Cornbread-Topped Enchilada Casserole
This hearty casserole combines the flavors of Mexico with the comfort of cornbread, making it a perfect blend of old and new. This recipe is easy to make and sure to become a family favorite.
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 egg
– 1/4 cup all-purpose flour
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup cornbread mix
Instructions:
1. Preheat oven to 350°F.
2. Brown ground beef with onion and garlic. Drain excess fat.
3. In a separate bowl, combine enchilada sauce, flour, and cumin. Stir until smooth.
4. Arrange tortillas in the bottom of a 9×13-inch baking dish. Spoon beef mixture over tortillas, followed by enchilada sauce mixture.
5. Top with shredded cheese and milk-egg mixture (whisked together).
6. Prepare cornbread mix according to package instructions. Spread over top of casserole.
7. Bake for 35-40 minutes or until cornbread is golden brown.
Cooking Time: 35-40 minutes
Sweet Potato and Black Bean Enchilada Casserole
Sweet Potato and Black Bean Enchilada Casserole: A delicious and nutritious twist on traditional enchiladas, this casserole combines the natural sweetness of sweet potatoes with the savory flavor of black beans.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Salt and pepper to taste
– Optional: sour cream, salsa, and avocado for toppings
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and red bell pepper until tender. Add the cooked sweet potatoes and black beans; stir to combine.
3. Arrange 2-3 tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the sweet potato mixture over the tortillas, followed by half of the enchilada sauce.
5. Repeat the layers, ending with the remaining enchilada sauce and shredded cheese.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Creamy White Chicken Enchilada Casserole
A rich and creamy twist on traditional enchiladas, this casserole is a crowd-pleaser. With shredded chicken, tangy cream cheese, and crunchy tortilla chips, it’s an easy and satisfying meal for any occasion.
Ingredients:
– 1 lb cooked chicken, shredded
– 8 oz cream cheese, softened
– 1/2 cup sour cream
– 1/4 cup chopped green chilies
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup crushed tortilla chips
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine chicken, cream cheese, sour cream, green chilies, cumin, paprika, salt, and pepper. Mix well.
3. Arrange tortillas in the bottom of a 9×13-inch baking dish.
4. Pour the chicken mixture over the tortillas.
5. Sprinkle shredded cheese and crushed tortilla chips on top.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Spicy Chorizo Enchilada Casserole
This spicy casserole combines the bold flavors of chorizo sausage with the comfort of an enchilada, all wrapped up in a creamy, cheesy package.
Ingredients:
– 1 lb chorizo sausage, sliced
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook chorizo sausage in a large skillet over medium-high heat, breaking up with spoon as it cooks, until browned.
3. Add onion and garlic; cook until onion is translucent.
4. In a separate pot, warm enchilada sauce over low heat.
5. Assemble casserole by spreading half the sauce on bottom of 9×13 inch baking dish, arranging 4-5 tortillas on top, then sprinkling with half the cheese and chorizo mixture. Repeat layers.
6. Top with remaining cheese and sprinkle cilantro.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Quinoa and Spinach Enchilada Casserole
A delicious twist on traditional enchiladas, this casserole combines the nutty flavor of quinoa with the earthy taste of spinach. Perfect for a weeknight dinner or weekend lunch.
Ingredients:
– 1 cup cooked quinoa
– 2 cups fresh spinach leaves
– 1 can (10 oz) enchilada sauce
– 8 corn tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine cooked quinoa, spinach leaves, enchilada sauce, and shredded cheese. Mix well.
3. Arrange tortillas in the bottom of a 9×13 inch baking dish. Spoon the quinoa mixture over the tortillas.
4. Top with additional shredded cheese and chopped cilantro. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Layered Mexican Enchilada Casserole
This hearty casserole combines the flavors of Mexico with ease and convenience. A layered masterpiece featuring tender tortillas, rich enchilada sauce, and a blend of cheeses.
Ingredients:
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 lb ground beef or beans for vegetarian option
– 1 onion, chopped
– 1 bell pepper, chopped
– 1 tsp cumin
– Salt and pepper to taste
– Optional: sour cream, diced tomatoes, cilantro for topping
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook ground beef or beans in a skillet until browned; add onion, bell pepper, and cumin.
3. In a separate pot, warm enchilada sauce over medium heat.
4. Assemble the casserole by spreading a layer of sauce on the bottom of a 9×13-inch baking dish, followed by a layer of tortillas, then beef mixture, and finally cheese.
5. Repeat layers two more times, finishing with a layer of cheese on top.
6. Bake for 30-35 minutes or until cheese is melted and bubbly.
7. Serve hot, garnished with desired toppings.
Cooking Time: 30-35 minutes
Breakfast Enchilada Casserole with Eggs
Start your day off right with this hearty breakfast casserole that combines the flavors of Mexico with a morning twist. This easy-to-make dish is perfect for brunch or a special weekend treat.
Ingredients:
– 1 cup scrambled eggs
– 1 cup cooked sausage (such as chorizo or breakfast links), crumbled
– 1 can (10 oz) enchilada sauce
– 6-8 tortillas, torn into pieces
– 1 cup shredded cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– Salt and pepper to taste
– Optional: chopped bell peppers, onions, or mushrooms for added flavor
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the sausage over medium-high heat until browned, breaking up with a spoon as it cooks.
3. In a separate bowl, whisk together eggs and a pinch of salt. Pour into the skillet with the sausage and scramble until eggs are cooked through.
4. In a 9×13-inch baking dish, arrange half of the tortilla pieces in the bottom of the dish. Top with half of the egg-sausage mixture, followed by half of the enchilada sauce and half of the cheese.
5. Repeat layers: tortillas, egg-sausage mixture, enchilada sauce, and cheese.
6. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Zucchini and Mushroom Enchilada Casserole
This hearty casserole combines the flavors of sautéed zucchini, mushrooms, and cheese with the comfort of traditional enchiladas. Perfect for a weeknight dinner or a special occasion, this recipe is sure to please.
Ingredients:
– 1 medium zucchini, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Sauté zucchini, mushrooms, onion, and garlic in a large skillet until tender.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble casserole by spreading a layer of enchilada sauce, then adding a layer of sautéed vegetables, followed by a layer of tortillas and cheese. Repeat layers two more times, finishing with cheese on top.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Red Sauce Beef Enchilada Casserole
This hearty casserole combines tender beef, creamy red sauce, and crispy tortillas for a satisfying and flavorful meal. Perfect for a weeknight dinner or a weekend gathering, this recipe is easy to prepare and serves 6-8 people.
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup red sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Brown ground beef in a large skillet, breaking it up into small pieces.
3. Add diced onion and garlic; cook until onion is translucent.
4. Stir in canned tomatoes and red sauce; bring to a simmer.
5. Arrange tortillas in the bottom of a 9×13-inch baking dish.
6. Spoon meat mixture over tortillas, followed by shredded cheese.
7. Repeat layers one more time, finishing with cheese on top.
8. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Gluten-Free Enchilada Casserole
A flavorful and satisfying dish that combines the classic Mexican flavors with a gluten-free twist, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound ground beef (or ground turkey, chicken, or beans for alternative options)
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas (gluten-free)
– 1 cup shredded cheddar cheese (dairy or dairy-free alternative)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet until browned, breaking it up into small pieces as it cooks.
3. Add onion and garlic; cook until the onion is translucent.
4. Stir in enchilada sauce and bring to a simmer.
5. Arrange tortillas in the bottom of a 9×13-inch baking dish.
6. Spoon meat mixture over tortillas, followed by shredded cheese.
7. Repeat layers one more time, finishing with cheese on top.
8. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Pulled Pork Enchilada Casserole
This casserole combines the tender flavors of pulled pork with the bold spices and cheesy goodness of an enchilada. Perfect for a weeknight dinner or a crowd-pleasing weekend meal.
Ingredients:
– 1 lb pulled pork
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the pulled pork and cook until heated through, about 5 minutes.
3. Arrange 4-5 tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the pulled pork mixture on top of the tortillas, followed by half of the enchilada sauce and half of the shredded cheese.
5. Repeat the layers, ending with a layer of cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Low-Carb Cauliflower Enchilada Casserole
A creative twist on traditional enchiladas, this recipe uses cauliflower instead of tortillas to reduce carbs and calories. Perfect for a low-carb diet or as a healthier alternative to traditional casserole.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 onion, diced
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Rinse the cauliflower and remove the leaves and stem. Cut it into florets and pulse in a food processor until it resembles rice.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until softened (5 minutes).
4. Add the cauliflower “rice” to the skillet and stir to combine with the onion. Cook for 2-3 minutes or until slightly tender.
5. In a separate bowl, mix enchilada sauce and shredded cheese.
6. Grease a 9×13-inch baking dish with cooking spray. Add the cauliflower mixture, followed by the enchilada sauce mixture. Sprinkle with cilantro.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Cheesy Beef and Rice Enchilada Casserole
A comforting casserole filled with seasoned beef, flavorful rice, and melted cheese, perfect for a weeknight dinner or family gathering.
Ingredients:
– 1 lb ground beef
– 1 cup cooked white rice
– 1 onion, diced
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 1 can (10.5 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, bell pepper, and garlic; cook until vegetables are tender.
4. Stir in cooked rice, enchilada sauce, cumin, salt, and pepper.
5. Transfer mixture to a 9×13-inch baking dish. Top with shredded cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Sprinkle with cilantro before serving.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your weeknights with these 18 mouth-watering enchilada casserole recipes! From classic cheesy chicken and beef options to vegetarian, slow cooker, and gluten-free versions, there’s something for everyone. Discover the perfect blend of flavors and textures in recipes like Cheesy Chicken Enchilada Casserole, Beef and Black Bean Enchilada Casserole, and Vegetarian Green Chile Enchilada Casserole. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these casserole recipes are sure to satisfy your cravings.
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