Easy Enchilada Casserole

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If you’re like most moms, then you’re probably looking for a quick dinnertime solution like our Easy Enchilada Casserole recipe.

For dessert, you could pair our Easy Mini Fried Pies {Empanadas} to make a complete meal.

Seriously, our Easy Enchilada Casserole recipe is super easy to make with very little prep time. It can even be made ahead, refrigerated, and then baked in the oven the next day when it’s finally mealtime.

Easy Enchilada Casserole

Ingredients

• 18 corn tortillas
• 1 medium onion, chopped
• 1 bunch cilantro, chopped
• 2 pounds cheese, shredded
• 1 14-oz can black beans, rinsed and drained
• 1 20-oz can favorite chili

The first thing you’ll need to do is assemble all your ingredients together and set the oven for 350 F. Spray a 9×13 casserole dish with cooking spray and set near your ingredients.

Next, line the bottom of your casserole dish with 6 corn tortillas–followed by a third of the chopped onion, a third of the cheese, and a third of the cilantro.

Now top with 6 more corn tortillas. We like to make our easy enchilada casserole even more delicious by lightly frying each corn tortilla in cooking oil first. This step is totally unnecessary, but you know what makes bacon so irresistible? The fat. Hello! By all means be healthy though and leave out this extra step of frying.

Top with another 1/3 of the onion, followed by HALF the can of chili, the whole can of black beans, another 1/3 of cilantro, and lastly another 1/3 of cheese.

Add more corn tortillas, the last of the onions and then the other half of the can of chili. Finally, top with the last of the cheese, cover with foil, and bake until warmed through and the cheese is bubbly.

 

Easy Enchilada Casserole

Ingredients

• 18 corn tortillas
• 1 medium onion, chopped
• 1 bunch cilantro, chopped
• 2 pounds cheese, shredded
• 1 14-oz can black beans, rinsed and drained
• 1 20-oz can favorite chili

Directions

Preheat oven to 350 F. Spray a 9×13 casserole dish with cooking spray and line with 6 corn tortillas. Top with 1/3 of onion, 1/3 of the cheese, and 1/3 of the cilantro. Next, top with 6 more tortillas, followed by half the can of chili, the whole can of black beans, another 1/3 of cilantro, and another 1/3 of cheese. After that, top with the last of the corn tortillas, the last of the onions, and then the other half of the can of chili. Finally, top with the remaining cheese, cover with foil, and bake until warmed through and the cheese is bubbly.

Is your mouth watering yet?

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