Beef Enchilada Casserole Cheddar (Printable Version)

Layers of seasoned beef, tortillas, enchilada sauce, and cheddar cheese baked to golden perfection.

# What You'll Need:

→ Meat & Dairy

01 - 1 lb ground beef
02 - 2 cups shredded cheddar cheese
03 - 1 cup sour cream

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 (4 oz) can diced green chilies

→ Pantry Staples

07 - 1 (15 oz) can red enchilada sauce
08 - 8 small corn tortillas (6-inch)
09 - 1 tbsp olive oil
10 - 1 tsp ground cumin
11 - 1 tsp chili powder
12 - ½ tsp smoked paprika
13 - Salt and pepper to taste

→ Garnishes

14 - Fresh cilantro, chopped
15 - Sliced green onions

# Method:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more.
03 - Add ground beef to the skillet. Cook, breaking it up, until browned and cooked through, 5–7 minutes. Drain excess fat if necessary.
04 - Stir in cumin, chili powder, smoked paprika, diced green chilies, salt, and pepper. Cook for 1 minute to toast spices. Remove from heat.
05 - Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
06 - Layer 4 tortillas over the sauce, overlapping as needed. Top with half the beef mixture, ⅓ of the cheddar cheese, and half the sour cream. Drizzle with more enchilada sauce.
07 - Repeat layers with tortillas, remaining beef, another ⅓ cheddar, remaining sour cream, and more sauce.
08 - Finish with the last 4 tortillas, remaining enchilada sauce, and top with the rest of the cheddar cheese.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 minutes, or until cheese is bubbly and lightly golden.
11 - Let stand 5–10 minutes before serving. Garnish with cilantro and green onions if desired.

# Chef's Tips:

01 -
  • Everything you love about enchiladas but with half the work and double the cheesy goodness in every bite
  • The layers meld together into something greater than the sum of their parts, like a TexMex lasagna that feeds a crowd
  • Makes excellent leftovers and actually tastes better the next day when the flavors have had time to become friends
02 -
  • I learned the hard way that skipping the rest period results in a sloppy mess on the plate instead of neat layers
  • Corn tortillas can tear easily, so warm them slightly in the microwave before layering if they seem brittle
  • The sour cream can curdle if it touches the hot beef directly, so spread it gently and dont overmix it into the meat
03 -
  • Warm your tortillas in the microwave for 30 seconds wrapped in a damp paper towel, they'll fold without cracking
  • Use a pastry brush to evenly distribute the enchilada sauce, ensuring every bite gets that tangy flavor

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