Easy Enchiladas Casserole

Easy Enchiladas Casserole


(1 vote) 5 1

I was born in NM and my mother learned that they make their enchiladas as a casserole, so I've been making them for about 35 yrs. The original sauce we used was from El Monterey, made in Clovis, NM but they have since gone out of business. These enchiladas are still great with your favorite green or red enchilada sauce. They also are topped with a surprising treat!

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Northern IN

Time needed

15 min preparation + 25-30 min cooking

Serving Size / Yield

4-6 servings


  • 1 lg. or two sm. cans of enchilada sauce or powdered enchilada sauce
  • 4-6 C. cheddar cheese
  • 1 lb. ground beef or chorizo
  • 1/2 C. finely diced onions
  • 1 dozen corn (or small flour) tortillas
  • 4-6 eggs (optional)
  • 9" square cake pan

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Preheat oven to 300 degrees. Prepare enchilada sauce per the directions on the can in a pan large enough to easily accommodate the tortillas you are using. (Powdered sauce can also be used.) Meanwhile, brown meat and drain. Gather all other ingredients near the sauce pan. Add meat to the sauce and stir in. With sauce still hot, one at a time place the tortillas in the sauce and quickly remove them with a slotted spoon. Lay 4 of them flat them in the bottom of the pan in one layer. Sprinkle 1/3 of the onions and 1/3 or the cheese over the layer and repeat until you have layered all 12 tortillas this way. Pour remaining sauce over the top. You can add extra cheese now if you would like. Bake in oven until the cheese is melted completely and heated through.  This will take about 15-20 minutes. Remove from oven, crack eggs, and gently top each quarter with the eggs.  Return to oven until whites of eggs are completely set. Serve immediately with sour cream and salsa if desired.

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