Enchilada Casserole Recipe

It’s Tex-Mex in a casserole dish. If you’re looking for a comforting casserole dish with a Mexican twist, we’ve got just the recipe for you.

Enchilada Casserole Recipe

How To Make Enchilada Casserole

A casserole dish layered with Mexican flavors from the red enchilada sauce to the corn tortillas. We're not forgetting the hamburger meat and finishing touches of heaping shredded cheddar cheese.

Prep: 10 mins
Cook: 35 mins
Total: 45 mins


  • 14 oz red enchilada sauce
  • 1 cup condensed cream of chicken soup
  • 1 cup condensed cream of mushroom soup
  • 8 flour tortillas, small, or corn tortillas
  • 8 oz cheddar cheese, shredded
  • 1 lb sausage mince, or blended hamburger mince, removed from its casing if using sausages, and pre-cooked

To serve:

  • tortilla chips, can also be any side salad of your choice, or cheese sauce
  • cilantro, chopped


  1. Preheat your oven to 400 degrees F.

  2. Mix the red enchilada sauce, condensed cream of chicken soup, and condensed cream of mushroom soup together in a bowl until just combined.

  3. Pour a little bit of this sauce into a 13-inch baking casserole just to cover the bottom.

Layer the casserole:

  1. Place 4 tortillas for the first layer, then ⅓ of the cheese, ⅓ of the sauce, and ⅓ of the mince. Repeat until you have formed 2 layers.

  2. Transfer to the oven and bake for about 35 minutes, or until the middle is bubbly.

  3. Garnish with ½ teaspoon of cilantro. You can serve this with 1 ounce of tortilla chips or salad, and cheese sauce. Enjoy!


  • Sugar: 10g
  • :
  • Calcium: 484mg
  • Calories: 544kcal
  • Carbohydrates: 48g
  • Cholesterol: 68mg
  • Fat: 28g
  • Fiber: 3g
  • Iron: 4mg
  • Monounsaturated Fat: 9g
  • Polyunsaturated Fat: 2g
  • Potassium: 258mg
  • Protein: 25g
  • Saturated Fat: 15g
  • Sodium: 2513mg
  • Vitamin A: 1345IU
  • Vitamin C: 2mg
Nutrition Disclaimer
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