By Elise BauerView →
NO-CHOP WONDER
My Mama's Easy Enchilada Casserole Is the No-Chop Dinner I Make on Repeat
★★★★★
5.0 (240)|(2 Reviews)Layered corn tortillas, seasoned ground beef, red enchilada sauce, and melted Monterey Jack cheese.
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By Simply Recipes Kitchen (Test Kitchen)•Published April 22, 2026
⏱ 40 mins
Simply Recipes / Test Kitchen🔥 440 kcal
WHY MAKE THIS
- No rolling individual tortillas—layered in 10 minutes flat.
- Bakes into sliceable, cheesy layers.
NO-CHOP WONDER
My Mama's Easy Enchilada Casserole Is the No-Chop Dinner I Make on Repeat
All the cheesy, saucy flavors of classic rolled enchiladas assembled lasagna-style with layered corn tortillas, seasoned ground beef, mild red enchilada sauce, and shredded Monterey Jack cheese.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings6 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 12 corn tortillas
- 1 lb ground beef or shredded chicken, browned with taco seasoning
- 1 can (15 oz) red enchilada sauce
- 1 can (15 oz) black beans, rinsed
- 2 cups shredded Monterey Jack or cheddar cheese
- Sour cream and sliced scallions for topping
Directions
1
Layer tortillas and filling
Spread 1/4 cup sauce in a 9x13 dish. Layer 4 tortillas, 1/3 meat and beans, 1/3 sauce, and 1/3 cheese. Repeat for 3 layers.
2
Bake until bubbly
Bake uncovered at 375°F (190°C) for 25-30 minutes until edges bubble and top cheese is golden.
💡 CHEF'S PRO TIPS
- Tearing tortillas in half makes it easy to fit the edges of a rectangular baking dish.
Nutrition Facts
Per ServingCalories440 kcal
Protein28g
Carbs36g
Total Fat20g
Sodium: 680mg
Fiber: 5g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
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Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
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David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
