Enchilada Casserole

10 servings Prep: 20 m Cook: 1 h 10 m Total: 1 h 30 m Beginner
5.0/5 (1)
Vickie Lege on behalf of her Daughter Amy Hazelwood - Cajun Cooking Mexican style! This enchilada casserole layers seasoned ground beef, corn tortilla chips, enchilada sauce, and cheese for a quick weeknight dinner that’s great as a side dish or main dish.

Ingredients

10 servings
  • 2 lbs ground beef
  • 1 package Corn Tortillas Chips
  • 2 (10 oz) cans cream of mushroom soup
  • 2 (10 oz) jars enchilada sauce
  • 8 - 10 slices of Cheddar slices, mozzarella, or shredded cheese or your choice
  • 1 large onion, chopped
  • 1 (15 oz) can Rotel tomatoes with green chiles
  • 6 mushrooms, sliced
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • Cajun seasonings to taste or (salt, black pepper, cayenne, spices)

Step-by-Step Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat over medium-high heat, about 8-10 minutes. Add the celery, peppers, onions and mushrooms and sauté until soft, about 5-7 minutes.
  3. Add the soup, enchilada sauce and Rotel Tomatoes (if you cannot find the Rotel brand use a small can (10 oz) of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).
  4. Cook on top of stove over medium heat for 30-45 minutes, stirring occasionally to prevent sticking.
  5. In a sheet cake pan (9x13 inch), layer the corn tortilla chips, add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.
  6. Bake the casserole until cheese is melted and bubbly, approximately 20-25 minutes.
  7. This recipe can be frozen and served at a later date but do not add cheese until after removing from the freezer, prior to inserting into the oven.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Yes! You can prepare the entire casserole, freeze it without the cheese topping, and bake later. Add the cheese right before baking from frozen, and you may need to add 10-15 minutes to the baking time.

Q: The sauce is too thick or too thin, what did I do wrong?

A: If it's too thick, add a splash of water or broth while simmering. If it's too thin, let it simmer uncovered longer to reduce. The sauce should be thick enough to coat the back of a spoon but still pourable.

Q: Can I use flour tortillas instead of chips?

A: Absolutely! Flour or corn tortillas work great and make it more like traditional enchiladas. Just layer them flat like lasagna noodles instead of using chips.

Tips and Techniques

Don’t skip the simmering time for the meat sauce - it allows the flavors to meld together. If you like things spicy, add diced jalapeños with the vegetables or use hot Rotel tomatoes.

Ingredient Substitutions

  • ground beef: ground turkey or ground chicken
  • cream of mushroom soup: cream of chicken soup or sour cream
  • corn tortilla chips: flour tortillas or corn tortillas
  • Rotel tomatoes: 1 can (10 oz) diced tomatoes + 1 can (4 oz) diced green chiles

Equipment Needed

  • 9x13 inch sheet cake pan or casserole dish
  • Medium saucepan for browning meat
  • Wooden spoon for stirring

Historical Context

This Cajun-Mexican fusion became popular in Louisiana as Tex-Mex cuisine spread across the South. Home cooks adapted traditional enchiladas into easier casserole form, adding local touches like Cajun seasoning and Rotel tomatoes.