Description
Inspired by Grandma’s happy accident, this no-roll enchilada casserole is a weeknight hero and Sunday staple. It’s layer upon layer of bold, cheesy comfort with zero pressure for perfection. Gather your people, share the story, and dig in—because the best meals are made with joy (and extra cheese).
Ingredients
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1½ cups enchilada sauce (red or green)
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1 cup crumbled queso fresco or feta
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1 (4 oz) can green chiles, undrained
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½ cup fresh cilantro, minced
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2 cups shredded cheddar cheese
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Olive oil spray
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Salt & pepper to taste
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Optional: lime wedges, sour cream
Choose Your Protein:
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1 lb shredded chicken (or ground beef, roast beef)
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Tip: Use rotisserie chicken or season & cook your own
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
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Cook Meat (if needed): Shred chicken or brown beef with spices.
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Mix Sauce: In a bowl, stir enchilada sauce, green chiles, cilantro, salt & pepper.
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Layer 1: Half the meat → half the sauce → half the cheeses.
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Layer 2: Repeat with remaining meat, sauce, and cheese.
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Bake: Cover with foil, bake 20 mins. Uncover and bake 10–15 mins more until bubbly & golden.
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Rest 5 mins before serving. (Yes, it matters!)
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Top It: Sour cream, lime, avocado, or fresh herbs. Dig in!
Notes
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More “Enchilada” Feel? Add tortillas between layers.
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Go Veggie: Use roasted sweet potatoes, black beans, corn.
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Spice Lovers: Add jalapeños or use hot enchilada sauce.
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Freezer Friendly: Assemble & freeze unbaked. Thaw overnight, then bake.
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Cheese Crisis? Mix in Monterey Jack or a Mexican blend.
- Prep Time: 15 mins
- Cook Time: 30–35 mins
Nutrition
- Calories: 420 kcal per serving
- Sodium: 600mg
- Fat: 26g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g