Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 lb ground beef (90% lean) or 3 cups cooked shredded chicken
- 2 tsp chili powder, 1 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp dried oregano, 1/4 tsp black pepper
- 3 cups red enchilada sauce (24 oz), divided
- 12 corn tortillas (6-inch)
- 4 cups shredded cheese (12 oz), Monterey Jack + cheddar blend
- 1/2 cup chopped cilantro + 1 lime (wedges) for finishing
Do This
- 1. Heat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- 2. Sauté onion and peppers in olive oil until softened; add garlic.
- 3. Add beef and seasonings; cook through. (Or warm shredded chicken with seasonings.)
- 4. Stir 1/2 cup enchilada sauce into the filling; keep the rest for layering.
- 5. Layer: sauce, tortillas, filling, cheese. Repeat; finish with sauce + lots of cheese.
- 6. Bake covered 20 min, then uncovered 15 min until bubbling; rest 10 min to slice.
- 7. Top with cilantro and a squeeze of lime; slice and serve.
Why You’ll Love This Recipe
- All the flavor of classic red enchiladas, but faster and easier to assemble.
- Sliceable, crowd-friendly, and perfect for potlucks or family dinner.
- Flexible: make it with shredded chicken or seasoned ground beef (both are included).
- Layers of corn tortillas, red sauce, sautéed veggies, and melty cheese in every bite.
Grocery List
- Produce: 1 large yellow onion, 1 red bell pepper, 1 green bell pepper, 3 garlic cloves, 1 bunch cilantro, 1 lime
- Dairy: 12 oz shredded cheese (about 4 cups), Monterey Jack and cheddar blend (or either one)
- Meat: 1 lb ground beef (90% lean) or 3 cups cooked shredded chicken (about 1 1/2 lb cooked bone-in, or 1 lb boneless)
- Pantry: olive oil, red enchilada sauce (24 oz / 3 cups), corn tortillas (12 small), chili powder, ground cumin, dried oregano, kosher salt, black pepper
Full Ingredients
For the Sautéed Veggies
- 2 tbsp olive oil
- 1 large yellow onion, diced (about 2 cups)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
For the Filling (Choose One Protein)
- Option A: Beef
- 1 lb ground beef (90% lean)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 cup red enchilada sauce (taken from the total), to moisten
- Option B: Chicken
- 3 cups cooked shredded chicken
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 cup red enchilada sauce (taken from the total), to moisten
For Layering
- 3 cups red enchilada sauce (24 oz), divided
- 1/2 cup goes into the filling
- 2 1/2 cups used for layering and topping
- 12 corn tortillas (6-inch)
- 4 cups shredded cheese (12 oz), Monterey Jack + cheddar blend
To Finish
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a thin coating of olive oil (or nonstick spray).
Set your enchilada sauce and shredded cheese near your workspace so assembly is quick and tidy.
Step 2: Sauté the onion and peppers
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion, red bell pepper, and green bell pepper.
Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened and the onion looks translucent.
Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 3: Cook and season the protein
If using ground beef: Add 1 lb ground beef to the skillet with the sautéed veggies. Cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains. If there is a lot of excess fat, carefully drain it off.
If using shredded chicken: Keep the sautéed veggies in the skillet and add 3 cups shredded cooked chicken. Reduce heat to medium and stir until the chicken is warmed through, about 2 to 3 minutes.
For either option, sprinkle in the chili powder, cumin, kosher salt, oregano, and black pepper. Stir well so everything is evenly seasoned.
Step 4: Moisten the filling and set up for layering
Stir 1/2 cup enchilada sauce into the skillet to coat the filling. This helps keep the casserole moist and flavorful (not dry or crumbly).
Remove the skillet from heat. Measure out the remaining 2 1/2 cups enchilada sauce for layering and topping.
Step 5: Build the first layer
Spoon 1/2 cup of the remaining enchilada sauce into the bottom of the baking dish and spread it into a thin, even layer.
Add 4 corn tortillas, overlapping as needed to cover most of the bottom. (If tortillas tear, that is fine; just patch the gaps.)
Spread about half of the filling evenly over the tortillas. Sprinkle on 1 1/3 cups shredded cheese.
Step 6: Finish layering and top with sauce and cheese
Repeat with a second layer: 4 tortillas, the remaining filling, and 1 1/3 cups cheese.
Add a final top layer of 4 tortillas. Pour the remaining enchilada sauce evenly over the top, making sure to cover the tortilla edges so they soften in the oven.
Finish with the remaining cheese (about 1 1/3 cups), spreading it edge-to-edge for a bubbly, golden top.
Step 7: Bake until bubbly, then rest so it slices cleanly
Cover the dish tightly with foil and bake for 20 minutes.
Carefully remove the foil and bake for 15 minutes more, until the sauce is bubbling around the edges and the cheese is fully melted. If you want a bit more browning, bake an additional 3 to 5 minutes, watching closely.
Remove from the oven and let the casserole rest for 10 minutes before slicing. This resting time helps the layers set up so you get neat squares instead of a runny scoop.
Finish with chopped cilantro and serve with lime wedges for squeezing over each slice.
Pro Tips
- For cleaner slices: Rest the casserole for the full 10 minutes (or up to 15). The layers firm up as the cheese cools slightly.
- Prevent dry edges: Make sure the top tortillas are well-coated with sauce, especially around the perimeter.
- Cheese choice matters: Monterey Jack melts smoothly; cheddar adds sharpness. Using a blend gives you both.
- Make tortillas more pliable: If your corn tortillas crack easily, warm them in a dry skillet for 15 to 20 seconds per side before layering.
- Adjust heat: If your enchilada sauce is mild, add 1/4 tsp cayenne or a diced chipotle in adobo to the filling.
Variations
- Bean and veggie (meatless): Replace the meat with 2 (15 oz) cans black beans, drained and rinsed. Add 1 cup frozen corn. Season as written.
- Extra saucy: Increase sauce to 3 1/2 cups total and add an extra 1/2 cup over the top tortillas before the final cheese.
- Green version: Swap red enchilada sauce for 3 cups salsa verde and use Pepper Jack + Monterey Jack for the cheese.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: Warm individual slices in the microwave for 1 to 2 minutes, or reheat the whole dish covered in a 350°F (175°C) oven for 20 to 25 minutes until hot.
Make-ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge at 375°F (190°C), adding 5 to 10 minutes to the covered baking time.
Freeze: Wrap well (plastic wrap plus foil) and freeze for up to 3 months. Thaw overnight in the refrigerator before baking/reheating for best texture.
Nutrition (per serving)
Approximate (using shredded chicken, 8 servings): 520 calories, 34 g protein, 32 g carbohydrates, 28 g fat, 4 g fiber, 980 mg sodium. Values will vary based on enchilada sauce brand, cheese type, and whether you use beef or chicken.
