Enchilada Casserole

Enchilada Casserole

Flour tortillas filled with meat, rice, and cheese, folded and topped with enchilada sauce before being baked


6 large servings


1 can refried beans (or about 1 1/2 cups homemade refried beans)
1/3 cup rice, cooked with 1/2 cup water according to package instructions (1 cup cooked rice total)
12 ounces cheese, shredded (3 cups shredded)
3/4 cup chicken or beef*
6 large flour tortillas
1 can (15 oz.) enchilada sauce
1 can cream of chicken soup (or about 1 1/2 cups homemade cream of chicken soup)
sour cream, for serving


1. Spread each tortilla with refried beans, using all of the beans evenly.

2. In mixing bowl, combine the rice, 2 cups of the cheese, and the meat. Spoon the filling mixture evenly onto tortillas as one would for burrito filling (down the center). Fold tortillas around filling, tucking the ends (like burritos).

3. Spread a little enchilada sauce in the bottom of a greased 9 x 13 baking dish. Lay folded tortillas in bottom. Sprinkle the remaining 1 cup of cheese on top.

4. Warm the remaining enchilada sauce with the cream soup, stirring to remove lumps. Pour over casserole and bake at 350 degrees for about 40 minutes, until hot and bubbly. Serve with sour cream.

Enchilada Casserole
Additional Notes: 

*For chicken, I use cooked cubed chicken (usually leftover chicken, chopped up). For beef, I use leftover taco meat or fry up some meat like I would for taco salad. (Fry meat with green pepper, onion, and garlic; drain grease; season with cumin, chili powder, hot sauce, pepper, and salt.)

This recipe is from guest chef Judee L. who created this recipe which is a favorite with her family, and often-requested!

Preparation Time: 

20-35 minutes

Cooking Time: 

40 minutes

Tammy's Review: 

I love this easy enchilada casserole recipe! I first tried it a few years ago when my mother-in-law made it for us. I asked for her recipe, and have been making it ever since! It's fun to assemble, and great for making in advance (just bake when needed)! It's also a great use of leftover beef or chicken meat. My rating: 10/10


Please see the recipe above for my complete review! Thanks! ~Tammy


Thank you so much for sharing this recipe. Our whole family loves Mexican food. This recipe is not only delicious, but a great meal stretcher for our grocery budget.


My dh and I love mexican food and I have never found a recipe that tasted anything like the food at the restaurant. But these enchiladas were wonderful! Thank you! It's also a great meal to make when having company.


I made this for dinner tonight and it is so easy. (Beef) I have never put rice into my beef filling before. It took on the flavor of the spices and made the filling stretch. I also have never tried soup mixed into enchilada sauce. It makes the sauce thicker and a bit milder. So all in all this is a keeper. Now I will need to try this with chicken. :)


This was very tasty--a little complex to prepare, but definitely entering the regular rotation! I like mine with a little more sauce, so I add more. :-)


Do you ever make your own enchilada sauce? It's pretty easy to make and it's really good. I start by boiling water and remove the saucepan from the burner. I add dried ancho chilis and soak them for a few minutes until they are softened. I remove the stems and seeds as soon as they are soft. I then put them in the blender with a pinch of flour, two cups of the water the chilis were boiled in, some oregano, a pinch of cumin and salt to taste. Blend it up and then pour back into the saucepan and simmer on the stovetop to thicken slightly. Then it's ready to go. Dredge tortillas in the sauce, add cheese, onion and ground beef (if desired), roll up and bake until cheese is melted. I've frozen the sauce and it does well. This is a family recipe from my husband's side.


I made a version of this recipe yesterday. I sed chicken and cheese, but no beans or rice. Husband and I enjoyed them. Making the homemade enchilada sauce posted by Sydney was a great addition - thank you!
I topped them with tomato, lettuce, green pepper and cilantro as well as the sour cream.
I will be using this recipe for make ahead meals.


I made this tonight for dinner and we loved it! I used shredded chicken. My husband likes red sauces but is kind of sensitive to the acidity level of them and he said the mix of chicken soup with the enchilada sauce was just perfect and helped the acid a lot-- can't even count how many times he "mmmed" over it! We'll definitely be keeping this one.


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