Why You’ll Love this Layered Enchilada Casserole
If you’re looking for a crowd-pleasing meal that delivers big flavor with minimal effort, this Layered Enchilada Casserole might just become your new favorite recipe.
I love how it combines all those Mexican flavors we crave—spicy chilies, sweet corn, savory beans—in one convenient dish.
What makes it truly special? The layers create perfect bites every time, with melty cheese pulling it all together.
No more wrestling with rolled enchiladas that fall apart. Plus, it’s endlessly customizable. Got leftover chicken? Throw it in. Vegetarian guests? The beans provide plenty of protein.
And those nights when cooking feels impossible? This casserole saves dinner without breaking a sweat.
What Ingredients are in Layered Enchilada Casserole?
This Layered Enchilada Casserole brings together all the flavors of traditional enchiladas without the fuss of rolling individual tortillas.
The beauty of this recipe is how the ingredients meld together during baking, creating a comforting, Mexican-inspired dish that’s perfect for family dinners or potlucks. I’m particularly fond of how the corn adds little bursts of sweetness between the savory layers.
And who doesn’t love pulling out a slice with those perfect cheese strings stretching from pan to plate?
- 15 ounces refried beans
- 1/4 cup sliced scallions
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 6 corn tortillas, halved
- 15 ounces corn (canned or frozen)
- 14 ounces green chilies
- 15 ounces canned tomatoes
- 1-2 cups shredded cheddar cheese
When shopping for these ingredients, keep in mind that you can adjust the spice level to your preference.
Want more heat? Look for spicy green chilies or add a dash of hot sauce to the bean mixture. Mild palates in your household? The regular green chilies provide plenty of flavor without overwhelming spiciness.
You could also consider using pepper jack cheese instead of cheddar for a different flavor profile, or do a blend of cheeses for the ultimate gooey topping.
And while the recipe doesn’t specify it, draining your corn and tomatoes will help prevent the casserole from becoming too watery.
How to Make this Layered Enchilada Casserole
Making this enchilada casserole is all about creating delicious layers that bake into a mouthwatering Mexican-inspired feast. Start by preheating your oven to 350°F, then grab a baking dish that’ll comfortably fit your tortilla halves.
Line the bottom of the dish with 4 corn tortilla halves, arranging them to cover as much surface area as possible. In a mixing bowl, combine 15 ounces of refried beans with 1/4 cup sliced scallions, 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon minced garlic. This seasoned bean mixture is what gives our casserole its rich, savory foundation.
Now comes the fun part—layering! Spread half of your bean mixture over those first tortilla halves. Then, add 4 more tortilla halves on top of the beans, creating your second layer. Spoon 15 ounces of corn (drained if using canned) over these tortillas, distributing it evenly.
Next, sprinkle half of your 1-2 cups of cheddar cheese over the corn, followed by all 14 ounces of green chilies. The chilies add that authentic Mexican flavor that makes this dish so crave-worthy. Top with your remaining tortilla halves, then spread the rest of your bean mixture over them. For the final touch, add the 15 ounces of canned tomatoes (drained for best results) and sprinkle the remaining cheese on top. That cheese will form a beautiful golden crust as it bakes.
Pop your creation into the preheated oven and bake for 40 minutes. The wait might test your patience as the aroma fills your kitchen, but trust me, it’s worth it. You’ll know it’s done when the cheese is bubbly and starting to brown at the edges.
Let the casserole rest for about 5-10 minutes before serving—this helps the layers set up and makes it easier to cut into portions. When you slice into it, you’ll see those beautiful, distinct layers that make this dish both visually impressive and deliciously satisfying. Serve with a dollop of sour cream, some fresh cilantro, or avocado slices for an extra special touch.
Layered Enchilada Casserole Substitutions and Variations
One of the best things about this enchilada casserole is how flexible it is—perfect for using up whatever you’ve got in your pantry or accommodating dietary needs.
Want it spicier? Add jalapeños or hot sauce.
Need a protein boost? Toss in shredded chicken, ground beef, or black beans.
Vegetarian? Skip the meat and double those beans.
Dairy-free folks can swap in a vegan cheese alternative.
I sometimes use flour tortillas when I’m out of corn ones, or switch up the cheddar for pepper jack when I’m craving extra zing.
No green chilies? Roasted bell peppers work in a pinch.
What to Serve with Layered Enchilada Casserole
While the layered enchilada casserole shines as a main dish, finding the perfect sides to complement its bold flavors will transform your meal from good to memorable.
I love serving a crisp, lime-dressed green salad alongside my enchilada casserole—the cool, tangy greens balance the rich, spicy casserole beautifully.
Mexican rice makes another stellar companion, soaking up any extra sauce.
For a complete fiesta, why not add some creamy guacamole and sour cream? They cool the heat while adding luxurious texture.
Roasted vegetables like zucchini or bell peppers offer a healthy contrast.
And of course, don’t forget the margaritas for the adults!
Final Thoughts
After discovering this layered enchilada casserole recipe years ago, I’ve never looked back to traditional rolled enchiladas. The simplicity of layering rather than rolling makes this dish a weeknight wonder.
Trust me, you won’t miss the fussy assembly.
What I love most about this recipe is its versatility. Having unexpected guests? Add another layer. Vegetarian friends coming over? It’s already meat-free. Need to use up leftover veggies? Toss them in between layers.
In my kitchen, this casserole has become the definition of comfort food—reliable, adaptable, and always satisfying.
Why complicate something that’s already perfect in its simplicity?
Layered Enchilada Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- In a mixing bowl, combine the refried beans, sliced scallions, chili powder, cumin, and minced garlic to create a seasoned bean mixture.
- Line the bottom of a baking dish with 4 corn tortilla halves, arranging them to cover as much surface area as possible.
- Spread half of the bean mixture over the first layer of tortilla halves.
- Add 4 more tortilla halves on top of the beans to create a second layer.
- Distribute the corn evenly over these tortillas.
- Sprinkle half of the cheddar cheese over the corn.
- Add all of the green chilies on top of the cheese.
- Place the remaining tortilla halves over the chilies.
- Spread the rest of the bean mixture over the tortillas.
- Add the drained canned tomatoes as the next layer.
- Top with the remaining cheddar cheese.
- Bake in the preheated oven for 40 minutes, until the cheese is bubbly and starting to brown at the edges.
- Allow the casserole to rest for 5-10 minutes before serving to help the layers set.
