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delicious family dinner recipe

Layered Enchilada Casserole

This Mexican-inspired Layered Enchilada Casserole delivers bold flavors with minimal effort. Featuring spicy chilies, sweet corn, and savory beans between layers of corn tortillas and melty cheese, it creates perfect bites every time without the fuss of rolling individual enchiladas.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 corn tortillas halved
  • 15 ounces refried beans
  • 15 ounces corn canned or frozen, drained if using canned
  • 14 ounces green chilies
  • 15 ounces canned tomatoes drained
  • 1-2 cups cheddar cheese shredded
  • 1/4 cup scallions sliced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic minced

Equipment

  • Baking dish
  • Mixing bowl

Method
 

  1. Preheat your oven to 350°F.
  2. In a mixing bowl, combine the refried beans, sliced scallions, chili powder, cumin, and minced garlic to create a seasoned bean mixture.
  3. Line the bottom of a baking dish with 4 corn tortilla halves, arranging them to cover as much surface area as possible.
  4. Spread half of the bean mixture over the first layer of tortilla halves.
  5. Add 4 more tortilla halves on top of the beans to create a second layer.
  6. Distribute the corn evenly over these tortillas.
  7. Sprinkle half of the cheddar cheese over the corn.
  8. Add all of the green chilies on top of the cheese.
  9. Place the remaining tortilla halves over the chilies.
  10. Spread the rest of the bean mixture over the tortillas.
  11. Add the drained canned tomatoes as the next layer.
  12. Top with the remaining cheddar cheese.
  13. Bake in the preheated oven for 40 minutes, until the cheese is bubbly and starting to brown at the edges.
  14. Allow the casserole to rest for 5-10 minutes before serving to help the layers set.

Notes

This casserole is endlessly customizable. Add shredded chicken or ground beef for meat lovers, or double the beans for extra protein. For a spicier version, use hot green chilies or add jalapeños. Serve with a dollop of sour cream, fresh cilantro, or avocado slices for an extra special touch.
Leftovers can be refrigerated for up to 4 days and actually taste even better as the flavors continue to meld. This dish also freezes well - simply portion into airtight containers and freeze for up to 3 months.