Enchilada Casserole with Chili Stew and Beans
Introduction
Hearty, cheesy, and packed with bold flavors, this Enchilada Casserole with Chili Stew and Beans is the ultimate comfort-food dinner. Layers of tender tortillas, savory chili-seasoned meat, beans, rich enchilada sauce, and plenty of melted cheese come together in one delicious baked dish.
Why You’ll Love This Recipe
Hearty and filling
Packed with bold Mexican-inspired flavors
Loaded with beans and cheese
Easy to prepare
Perfect for family dinners
Great for leftovers and meal prep
Ingredients
For the Chili Stew
1 pound ground beef or ground chicken
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 can diced tomatoes
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon oregano
Salt and black pepper, to taste
½ cup beef or chicken broth
For the Casserole
8 small flour or corn tortillas
2 cups red enchilada sauce
2½ cups shredded cheddar or Mexican cheese blend
½ cup sour cream, optional
Optional Toppings
Fresh cilantro
Sliced green onions
Diced avocado
Jalapeño slices
Extra sour cream
Instructions
1. Prepare the Chili Stew
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper and cook for about 4–5 minutes, until softened.
Add the garlic and cook for another 30 seconds.
Add the ground meat and cook until browned, breaking it apart as it cooks.
2. Add the Beans and Seasonings
Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, pepper, and broth.
Bring the mixture to a gentle simmer.
Cook for about 10–15 minutes, until the chili stew thickens slightly.
3. Prepare the Baking Dish
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spread a small amount of enchilada sauce across the bottom.
4. Layer the Casserole
Arrange a layer of tortillas over the sauce.
Add half of the chili stew, followed by a generous layer of shredded cheese.
Drizzle with some enchilada sauce.
Repeat the layers with the remaining tortillas, chili stew, sauce, and cheese.
5. Bake
Cover the casserole loosely with foil and bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
6. Rest and Serve
Allow the casserole to rest for about 10 minutes before slicing.
Top with sour cream, cilantro, green onions, avocado, or jalapeños if desired.
Tips for the Best Enchilada Casserole
Use corn tortillas for a more traditional texture and flavor.
Let the chili stew simmer long enough to thicken before layering.
Don’t add too much sauce, or the casserole may become overly soft.
Mix different cheeses for extra flavor.
Add corn or diced green chilies for even more texture and flavor.
Serving Suggestions
Serve this hearty casserole with:
Mexican rice
A fresh green salad
Guacamole
Tortilla chips
Corn on the cob
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire casserole in the oven until heated through.
Conclusion
This Enchilada Casserole with Chili Stew and Beans combines rich chili, tender tortillas, flavorful enchilada sauce, hearty beans, and plenty of melted cheese into one comforting baked meal. It’s perfect for feeding a hungry family and tastes even better the next day!