Recipe

Savory Enchilada Casserole

A healthy, wholesome enchilada bake with bold red sauce, lean protein, beans, and melty cheese, all layered into one weeknight-friendly casserole.

By Matt Campbell

•

4.8

A baked enchilada casserole in a ceramic dish with bubbling cheese, sliced green onions, and cilantro on top

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If enchiladas are your comfort food love language but rolling tortillas feels like a Tuesday night prank, this savory enchilada casserole is for you. It’s got all the good stuff: saucy layers, tender tortillas, a cozy, protein-packed filling, and those crispy-cheesy edges that mysteriously disappear first.

This version keeps things wholesome and balanced without tasting like it’s “trying.” We lean on lean ground turkey (or chicken), fiber-rich beans, and plenty of veggies, then bring the flavor with a quick enchilada sauce boost. It’s approachable, forgiving, and absolutely built for leftovers.

Why It Works

Big flavor, low drama: Layer, bake, eat. No rolling, no fuss.
Balanced comfort: Lean protein, beans, and veggies make it filling and satisfying.
Meal prep hero: Holds up beautifully for lunches and reheat nights.
Customizable: Make it spicier, swap proteins, or go vegetarian without breaking the recipe.
Reliable texture: Saucy and tender inside, with those crispy edges that make you pause mid-bite.

Pairs Well With

Storage Tips

How to Store Leftovers

This casserole is basically better tomorrow. The flavors settle in, the tortillas get perfectly tender, and lunch becomes something you actually look forward to.

Refrigerator

Cool completely, then store in an airtight container (or cover the baking dish tightly).
Keeps well for 3 to 4 days.

Freezer

Freeze as individual portions or as a whole (tightly wrapped).
Best within 2 to 3 months for flavor and texture.

Reheating

Microwave: Splash a teaspoon of water or sauce over the top so it stays saucy. Heat until hot throughout.
Oven: Cover with foil and warm at 350°F until heated through, about 15 to 25 minutes depending on portion size.

Food safety note: Reheat leftovers until the center reaches 165°F.

Small trick: If it looks a little dry after chilling, add a spoonful of enchilada sauce before reheating. Instant rescue.

Common Questions

Is this enchilada casserole actually healthy?

Healthy can mean different things, but this one is a great higher-protein, fiber-forward option compared to many cheesy casseroles. You get lean protein, beans for fiber, veggies, and a reasonable amount of cheese for that classic enchilada vibe. Want it lighter? Use reduced-fat cheese or scale it back a bit, but keep some for the melt factor.

Can I make it vegetarian?

Absolutely. Skip the turkey and add 1 extra cup of beans (black or pinto), or stir in 1 to 2 cups sautéed mushrooms or zucchini. A little smoked paprika helps replace the savory depth you usually get from meat.

What tortillas should I use?

Corn tortillas give you the most classic enchilada flavor. If you prefer flour tortillas, use them, but they soften more and can get a bit “lasagna-like.” Either way, tear to fit your dish and overlap slightly so each tortilla layer is mostly covered.

How do I keep the casserole from getting soggy?

Two big things help: (1) do not over-sauce every layer, and (2) simmer the filling until it’s not watery, especially if your salsa and beans are juicy. Also, let it rest 10 minutes after baking so it sets. If your salsa is thin, use a chunky one or drain off a little extra liquid before adding it.

Can I assemble it ahead of time?

Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready, adding about 5 to 10 minutes to the covered bake time since it’s starting cold.

What if I only have green enchilada sauce?

Use it. You’ll get a brighter, tangier casserole. I love green sauce with chicken and a little extra lime at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar 3-quart casserole dish)
Large skillet
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Foil (for covered baking)

I started making enchilada casserole when I realized I love enchiladas the way I love road trips: in theory, and not when they require a bunch of extra steps after work. Rolling tortillas is fun once. It is less fun when you are hungry and your kitchen looks like a crime scene made of sauce.

This is my “same flavors, fewer decisions” version. It’s the dish I make when I want something wholesome but still want that bold, savory, cheesy payoff. Also, I will admit it: I live for the corner pieces where the tortillas crisp up and the cheese goes a little too far. That’s not a mistake. That’s the whole point.

Savory Enchilada Casserole

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 65 minutes

Servings 8

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 lb lean ground turkey (or ground chicken)
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) can diced green chiles
1 cup frozen corn (no need to thaw)
2 cups chunky mild or medium salsa (if very watery, drain off a few tablespoons of liquid)
2 (10 oz) cans red enchilada sauce (about 2 1/2 cups total)
16 to 18 corn tortillas (you want enough for 4 tortilla layers in a 9x13)
2 cups shredded Mexican blend cheese (or cheddar plus Monterey Jack), divided
1/3 cup plain Greek yogurt (optional, for serving)
1 lime, cut into wedges (optional, for serving)
2 tbsp chopped cilantro and 2 sliced green onions (optional, for topping)

Optional heat: 1 chipotle in adobo (minced) or a few dashes of hot sauce stirred into the enchilada sauce.

Instructions

Preheat and prep. Heat oven to 375°F. Lightly oil a 9x13-inch baking dish.
Sauté the veggies. In a large skillet over medium heat, add olive oil, onion, and bell pepper. Cook 4 to 5 minutes until softened. Stir in garlic and cook 30 seconds.
Brown the turkey and season. Add ground turkey. Cook, breaking it up, until no longer pink, 6 to 8 minutes. Stir in chili powder, cumin, oregano, salt, and pepper.
Build the filling. Add black beans, green chiles, corn, and salsa. Simmer 5 to 8 minutes so it thickens and is not watery. Taste and adjust salt.
Layer 1 (tortillas). Spread 1/2 cup enchilada sauce in the bottom of the baking dish. Add a layer of tortillas (tear to fit, overlap slightly). Spread about 1/3 of the filling over the tortillas. Drizzle with about 1/2 cup enchilada sauce and sprinkle with about 1/2 cup cheese.
Layer 2 (tortillas). Add another tortilla layer, then another 1/3 of the filling, about 1/2 cup enchilada sauce, and about 1/2 cup cheese.
Layer 3 (tortillas). Add another tortilla layer, then the remaining filling, about 1/2 cup enchilada sauce, and about 1/2 cup cheese.
Top (tortillas, sauce, cheese). Finish with a final tortilla layer (this makes 4 tortilla layers total). Pour the remaining enchilada sauce evenly over the top (you should have about 1/2 cup left), then sprinkle with the remaining cheese (about 1/2 cup).
Bake covered. Cover with foil and bake for 20 minutes.
Finish uncovered. Remove foil and bake 8 to 12 minutes more, until bubbling and lightly browned on top.
Rest, then serve. Let stand 10 minutes before slicing. Top with cilantro, green onions, a squeeze of lime, and a dollop of Greek yogurt if you want the creamy finish.

An enchilada casserole being sliced in a baking dish with a spatula lifting out a square piece

Nutrition information is estimated.

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