Layered Enchilada Casserole

Indulge in the irresistible layers of flavor with our Layered Enchilada Casserole recipe. This hearty dish combines savory ground beef or chicken, enchilada sauce, and melted cheese between layers of corn tortillas for a Tex-Mex delight. Perfect for a cozy dinner or a crowd-pleasing potluck, this easy-to-make casserole will satisfy your craving for Mexican comfort food.



1 can (14 ounces) enchilada sauce

1 can (14 ounces) diced tomatoes, drained

1 can (4 ounces) diced green chilies

1 pound ground beef or shredded chicken

1 onion, diced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

8-10 corn tortillas

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

Optional toppings: diced tomatoes, sliced olives, chopped cilantro, sour cream



Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

In a skillet over medium heat, cook the ground beef or shredded chicken with diced onion and minced garlic until browned and cooked through. Drain any excess grease.

Stir in the enchilada sauce, diced tomatoes, green chilies, ground cumin, chili powder, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld together.

Place a layer of corn tortillas on the bottom of the prepared baking dish, tearing them if necessary to cover the bottom completely.

Spoon a layer of the meat mixture over the tortillas, followed by a sprinkle of shredded cheese. Repeat layers until all ingredients are used, ending with a layer of cheese on top.

Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.


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