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Stacked Beef Enchiladas (AKA Mexican Lasagna)
With layers of corn tortillas, savory ground beef, roasted salsa, and cheese, this stacked beef enchilada casserole is a family-pleaser.
You know when you make a dish for the first time and your whole family loves it, and you’re elated because you’ve found a new recipe to add to your repertoire forever? That’s how I felt the first time I cooked these hearty stacked beef enchiladas.
With layers of corn tortillas, spicy ground beef, roasted tomato salsa, and cheese, it’s a cross between traditional rolled enchiladas and lasagna — yet easier to make than both. It’s a great make-ahead dish for a potluck or big family dinner. And if you prepare the sauce in advance, it’s doable on a weeknight, too.
What you’ll need to make stacked beef enchiladas
how to make stacked beef enchiladas
To begin, combine the ground beef and the baking soda in a large bowl. The baking soda raises the pH of the meat, helping to lock in moisture and make the beef melt-in-your-mouth tender.
Mix with your hands until evenly combined.
Let sit on the counter for 20 to 30 minutes. Meanwhile, make the sauce.
Toss the tomatoes, onions, and garlic with the vegetable oil directly on a foil-lined baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula).
Transfer the vegetables and juices to a food processor fitted with the metal blade.
Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky — then toss in the cilantro leaves.
Pulse until the cilantro is chopped. Set the sauce aside.
Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes.
Add the chili powder, cumin, and salt.
Cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
To assemble the casserole: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9×13-inch glass or ceramic baking dish. Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won’t cook through.) Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly.
Spoon half of the beef (and any juices) over the tortillas, followed by half of the sauce.
Sprinkle 1/3 of the cheese over the sauce.
Repeat with another layer of tortillas, the remaining beef, remaining sauce, and 1/3 of the cheese. Top with the remaining tortillas.
Spread the reserved sauce over the tortillas and cover completely.
Sprinkle the remaining cheese evenly over top.
Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
Enjoy!
You may also like
- Chicken Enchiladas with Tomatillo Sauce
- Best Ground Beef Chili
- Chicken Nachos
- Chipotle Chicken Quesadillas
Stacked Beef Enchiladas (AKA Mexican Lasagna)
With layers of corn tortillas, savory ground beef, roasted salsa, and cheese, this stacked beef enchilada casserole is a family-pleaser.
Ingredients
For the Beef
- 1-1/2 pounds 90% lean ground beef
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable oil
- 1-1/2 teaspoons chipotle chili powder (see note)
- 2-1/2 teaspoons ground cumin
- 3/4 teaspoon salt
For the Sauce
- 4 large vine-ripened tomatoes (about 1.3 lb), quartered
- 2 medium yellow onions, cut into 1/2-inch wedges
- 1/4 cup vegetable oil
- 6 cloves garlic, peeled
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/4 cup cilantro leaves
For Assembling
- 10 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
- 4 cups (12 oz) shredded Mexican blend cheese
Instructions
- In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
- While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
- Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
- Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
- To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
- Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
- Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and 1/3 of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and 1/3 of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
- Note: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
- MAKE AHEAD: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking).It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 491
- Fat: 32 g
- Saturated fat: 11 g
- Carbohydrates: 21 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 30 g
- Sodium: 608 mg
- Cholesterol: 96 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Reviews & Comments
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This was delicious! Another winner for my picky family. Even my Puerto Rican fiancé who’s very fussy about his Spanish food since he grew up with authentic meals said that it was very good and went back for seconds. This will be on regular rotation in my house now.
I am planning to prepare the Stacked Beef Enchiladas and have a question about the sauce. I bought a bag of vine ripe tomatoes that totals 2 lbs. There are 6 tomatoes of medium size 2.5-3″ in diameter. I guess I should halve them rather than quarter them? I will keep an eye on them but do you think the broiling time will be shorter or about the same? My 2 onions are 8 oz. and 11 oz. and I will cut them into 1/2 inch wedges.
I have another question about the Cilantro Lime Sweet Corn side dish that you suggest with the Enchiladas. Should I add some coriander spice to the corn if I am not going to use cilantro?
Hi Jo, I would still quarter the tomatoes — it won’t make much difference — and I think the broiling time will be about the same. And, yes, I would add coriander spice to the corn. Enjoy!
Thank you!
I love this recipe!!! I actually did not add salt to the meat and I used 1/2 as much salt called for in the sauce. This is a very “clean” recipe that uses minimal processed ingredients which is important to me. This will be in heavy rotation in my monthly menu planning.
This is an easy and delicious recipe – thank you, Jenn!
Hi Jenn,
Am trying to decide whether to make Stacked Enchiladas or Sloppy Joes for company that I am having in July. I have made the enchiladas twice before for company and everyone agreed that they were delicious! However, I have two questions:
1. Can I add anything to increase the heat/spiciness of the sauce? My company is from Colorado and they like their Mexican food somewhat on the hot side.
2. Why do the enchiladas need to be baked in a glass dish? Would a metal dish dry them out?
Thanks again for your fabulous recipes, this website, and your great advice!
Hi Hannah, in regard to your first question, you could add red pepper flakes or a diced jalapeno to the vegetables in the sauce mixture (for more heat, include some of the seeds). And it’s perfectly fine to bake them in a metal dish. Hope you enjoy whatever you make! 🙂
Jen: I’m another reader who is just in love with your recipes. They are always well received and delicious. Question. Would you think okay to use flour tortillas instead of corn enchiladas in this recipe? My family are not big enchilada fans.
So glad you enjoy the recipes, Becky! 🙂
I do think corn tortillas work much better here. That said, some readers have commented that they have used flour tortillas with success. Hope you enjoy if you make it!
Hi Jenn,
Can I heat this up in the morning, put it in a thermos, then eat it for lunch? What I’m trying to say is, will it be fine after a few hours in a warm thermos, or will it become soggy and inedible? TIA!
Hi Jenny, I think it will definitely still be edible; just not as good as right out of the oven. Hope that helps!
Hi Jenn! I really loved this dish. Super easy to put together, and my family loved it. I used turkey instead of beef, and it came out great! Thank you!
These really are brilliant. I used tostadas in place of tortillas, just on a hunch and it worked out really well. Also, put the cooked ground beef into the food processor for a couple of turns, just to get a finer grain (I just like it that way and do the same thing when making tacos). The seasoning comes through amazingly delicious and well balanced. Unfortunately my 6 and 9 y/o’s were not wild about these flavors, so sadly, it won’t make into the regular rotation, but definitely one to make for the adults from time to time. A really good Tex-Mex dish. Many thanks!
Will be making this lasagna over the weekend for company, and am sure it will be as delicious as all your other recipes. However, I can’t find chipotle chili powder in the store, but can find (1) ground chipotle and (2) hot chili powder. Which one would you use? I am thinking that ground chipotle is the same as chipotle chili powder but am not sure. Thanks in advance for your advice–and great recipes!
Hi Hannah, Glad you like the recipes! I would think that the ground chipotle powder is the same as chipotle chili powder so I’d go that route. Hope everyone enjoys!
I used ordinary ground chipotle poweder (McCormack). Worked really, really well.
Hi Jenn,
Big fan, haven’t had a miss on any of your recipes!
Quick question:
Can this dish be cooked from frozen? If so, how would you adjust cooking time/temp?
I prepared the mexican lasanga yesterday and popped it in the freezer for another time…However, the family spotted it and now would like to have it for dinner tonight.
Thank you so much 🙂
Hi Jacklyn, Unfortunately, I think I’m responding a bit too late for your dinner the other night! Have you already eaten it or is it still in the freezer? Either way, there are reheating instructions at the bottom of the recipe. Sorry for the delayed response!
Does each large vine-ripened tomatoe need to weigh (about 1.3 lb)? Or is it 1.3 lb total weight for all four tomatoes combined?
You’ll need a total of 1.3 pounds. 🙂 Hope you enjoy!
This was another hit with our family – double thumbs up from everyone, even my son who usually doesn’t like anything “casseroley”. I made it just like the recipe said, just kept the spices to a minimum since the chef (me!) can’t eat anything too spicy. The guys just added more at the table. And I added some cheddar to the mixed cheeses. The color even looked great. Thanks again, Jenn!
Hi Jen,
I absolutely love your recipes and cannot wait to make this. Can you make it the night before? If so, do you change baking instructions at all?
Hi Kate, Yes, you can fully assemble and refrigerate this for up to 2 days or even bake it and refrigerate for a few days. See the bottom of the recipe for detailed instructions. Hope you enjoy! 🙂
Hi Jenn!
Can’t wait to try this recipe! What do you serve with it as a side?
Hi Robin, This is a one-pan meal so you don’t much other than a green salad with it. That said, it pairs well with Mexican rice, corn and guacamole. You’ll find links to specific recipes underneath the cooking instructions. Hope that helps!
Can this recipe be made without the tortillas? I am trying to cut back on carbs.
It does sound delish.
Thank you!
Hi Brenda, Unfortunately, they can’t be omitted here. Sorry!
I want to make this. What is Mexican blend cheese and if I can’t find it in my store what can I substitute for it?
Hi Judy, It’s usually a blend a Jack and Cheddar, so you can combine those.
So probably a stupid question, but what if I don’t have a food processor for the veggies? What would recommend, I really want to try this! ☺️
Hi Amanda, Do you have a blender?
Without a doubt, this is one of my favorite recipes for 2018. I usually make it the day before serving so all the flavors will blend.
The smell in the kitchen as I roasted the tomatoes, onions, and garlic was scrumptious! Nice dish to bake the night before and pull out just in time for the football game. Family loved it and said to double the sauce. Wonderful blend of flavors to enjoy in every bite.
Jenn,
Simply delicious & so easy to prepare. The sauce would have rated an Academy Award had one been available!
Since some of our family has to visit early for their Christmas visit we celebrated with this recipe & you should have heard the “ooh’s & aah’s” & everyone took your recipe home with the them. I made no substations or additions as this was the first time I had made it; I might add a bit more heat the next time for my family but will always use your recipe for guests.
Thank you Jenn, at least half of my cooking is using your trusted recipes. Thank you ever so much for perfecting them for us.
Oh my….this was absolutely DELICIOUS!! It’s my “go-to” recipe for a make-ahead Mexican meal. Sometimes I add one or all of the following––fresh corn, black beans, pre-grilled zucchini but the basic recipe is fabulous as written. The seasoning is spot on and the fact that you can make it ahead is a PLUS. Makes for a great home-cooked as well as “company-worthy” meal. With the suggested sides you can’t go wrong.
I’ve made similar layered dishes like this, but like your recipe the best. Roasting and blending the vegetables takes it to a whole new level and it’s fun and easy. My hubby said this was a keeper and he’s not real big on Tex mex.
This was absolutely delicious!
I made this tonight with white tortillas and chiles in adobo instead of the chili powder. Turned out well, but next time I would cut the salt in the sauce by at least half. I might also try it with ground chicken to lighten things up and to really let the sauce shine through.
Hi Jenn – I saw in one of your answers that canned tomatoes wouldn’t work. Since we’re not in tomato season at the moment, I wondered if drained, canned whole tomatoes (in the weight specified in the recipe) might be ok? I’m sorry if this question is duplicative, I just wanted to make sure! Thanks so much, I love your blog.
Hi Aly, I’ve given this some thought and while I think fresh tomatoes would definitely be better than canned here, you could probably get away with canned. (I know that fresh tomatoes are out of season, but think that if your grocery store has them, even out of season fresh tomatoes would be better than canned.) If you use canned, you won’t need to roast them with the onions and garlic; just add them to the food processor after the onions and garlic are out of the oven. Please LMK how it turns out if you try it!
There is some work involved with this recipe but it is 100% worth it.
After studying the recipe I reduced the amount of salt called for and I still found it salty. Next time I will reduce it by 60% and season to taste. I also cooked it in a smaller pan. I recommend using a bit of the sauce in the bottom of the pan before the first layer of tortillas. It keeps them pliable.
I made this over the weekend with refried black beans as a side. We all liked it and went back for seconds. I was especially pleased to make a sauce from scratch and it wasn’t too labor intensive or time consuming. I think it would be easy to make on a weekday because it’s casserole style instead of individual enchiladas.
Tried this last night. Everybody loved it! And so easy to make in advance; will definitely try it again!
Delicious! My family loved this dish and I will include the recipe on my “company worthy” list.
I used ground elk instead of beef but that is the norm in my kitchen with a hunting husband!
This recipe so was easy to make. By roasting the vegetables, it gave the dish a very authentic flavor. I can’t wait until the next get together so more people can enjoy this dish.
We made this tonight with ground chicken (had beef last night) and it was a big hit! I will make a little more sauce next time as nearly ran out. Definitely a keeper! Got the cookbook too and have been enjoying, thanks so much!
I had guest for a weekend, so decided to go with Mexican lasagna, Mexican wedding cookies and white sangria. My mother in law does not like spice so I went with ancho chili powder and it was a great hit. The people who like spicier added salsa on top of it. Thank you! Great recipes. I bought you book because, your recipient just amazing. Beef satay with peanut butter sauce…. was so good. Hint hint! Go buy book so Jeniffer can keep sharing her recipes. Incredible.
Hi Jenn. I didn’t read all the reviews, but I would like to make this using equal parts ground beef and ground turkey. Has anyone tried this? More importantly, do you think it would work, and would I still use the baking soda tenderizer?
Thx-Gretchen
Hi Gretchen, I think using 1/2 turkey and 1/2 ground beef would work. And I will still add baking soda to the ground beef (just cut the amount to 1/4 tsp). Hope you enjoy!
I made this for my family last night and it was amazing! I used the meat from a small grocery store rotisserie chicken instead of the ground beef and WOW! I would like to make this for a crowd. Can I double and/or triple and should I simply double and/or triple all ingredients? Also the chicken came nicely seasoned should I add anything else?
Hi Nikki, glad you liked this and the chicken sounds like a nice twist! Yes, you can double this and would simply need to double all the ingredients. (I’d recommend assembling them in two separate 9×13-inch baking dishes so they bake evenly.)
I don’t ever post reviews but made this for the family and they loved it. Didn’t change a thing, it was delicious!
Delicious! My first recipe from your site but not the last! Looking forward to getting your book. I would like to swap out chicken for the beef. I am wondering how much chicken I should prepare for this recipe. Also, did you buy the pre-shredded Mexican blend cheese or did you shred it yourself?
Hi Denise, So glad you enjoyed it! If you’re planning to use ground chicken, use the same amount. If you’re planning to use cooked chicken, I’m guessing you’ll need about 3 cups of shredded meat. And I use the pre-shredded – makes it easy. 🙂
Absolutely delicious!!! Followed the recipe to a tee for last night’s dinner. My family said that it was better than a fine Mexican restaurant. Jennifer, I am so grateful for your website and cookbook.
This was a great change to both a lasagna, and Mexican tacos. The flavours were great and the texture delicate. I adjusted the recipe by putting both the meat and sauce (still taking out 1 cup) together to help the flavours come together. Plus I needed to run and pick up my son while I was making this, so it helped with refrigerator space. I also added one canned chipotle pepper and juice in with the sauce as I didn’t have chipotle chili powder. The roasted tomato, onion and garlic sauce I will make again as a warm salsa! Yippee!
Delicious! I will definitely be making this again. We topped each serving with sour cream and thinly cut scallions! Yum!
Hi Jenn,
Anxious to try your Mexican Lasagna.
I was just curious if I could use your baking soda hamburger mix when bbqing hamburgers? Thank you!!!!!!
Hi Cheryl, With things like burgers and meatloaf, bread crumbs and/or eggs are often added (which will tenderize them), so the baking soda isn’t necessary.
Can flour tortillas be used ?
Hi Desiree, I think corn tortillas work much better here. That said, some readers have commented that they’ve use flour tortillas with success.
Wow, Jenn, I am so glad to have found this post as I am always looking for something new to try. And this Mexican Lasagna recipe you shared is delicious in every bite! We can just make the beef in advance, leave it chilled for later, and then do the assembling and the sauce when you are ready. Thanks for sharing this!
I made this after having leftovers of Jenn’s roasted salsa. The flavors were very good, though my salsa was quite spicy so hubby & son couldn’t eat it. Loved the tenderized hamburger & it froze well, making nice lunches for work.
Was excellent – Only a little changes. Made half again sauce, added black beans & black sliced olives to beef.
All went well very good dish, sauce is excellent. use it now in other Tex-Mex dishes.
A delicious recipe that my family loves! I made it gluten free by using white corn tortillas and dotted some sour cream around on the layers to add a bit more moisture as gluten free tortillas tend to be drier. Yummo! Thanks Jen.
Great flavors but kind of a goopy mess. I cut (spooned) it up into individual leftover portions and maybe it will be better as leftovers. Question: If I rolled the meat filling up in the corn tortillas and covered the enchiladas with the (awesome) sauce and cheese, then baked it, would I get good results? Don’t get me wrong, I love your recipes, and this is the first one that was, well, underwhelming.
Hi Pam, I’m sorry you found this to be less than great! Yes, I think your idea of wrapping up the filling and baking it would work. I’d love to hear how it turns out if you try it!
Delicious! I prepped the sauce and meat over the weekend and put it together after work for dinner that night. Flavor is delicious – can taste the caramelized veggies from the sauce. Next time I may try a vegetarian version with beans or roasted peppers and squash. I love that I can prep it before hand and bake it a few days later – a must for a working mom.
This was so good and a huge hit with my family! Didn’t change a thing because you don’t need to with Jenn’s recipes! Jenn, I am a huge fan. You are my go-to for everything and I love your cookbook as well. I pre-ordered it months ago and was so happy to get it yesterday. I can’t wait to dig in. Thanks for all you do!
So glad you enjoyed it (and thanks for your support with the cookbook)! ❤️
So yummy! I made with ground elk as we don’t eat beef, and cut back the salt a little. Made the recipe exactly (except above note) and it was a hit! Next time I make it I will make a little more sauce, 1/2 recipe more or so. Thanks much Jen, for another great dinner.
Made this today. Unfortunately I didn’t love it. It was on the dry side and something about the flavors was off. Not sure if it was the sauce or the meat but we didn’t like it. 😕
Made these for my cousin on the way to meet her new baby! I have to say, I thought the sauce fell into the category of “Aint nobody got time for that”….but I followed the steps anyway. And then I tasted it……..(insert Homer Simpson Drool). Now I understand. I will be making this again next week for a trip to the mountains. That sauce is EVERYTHING, and it makes the entire dish REALLY tasty. I will be doubling the recipe for sure! Thank you for another reliable, tasty hit!
A flavorful recipe and very easy to put together. My son was in town on business; I wanted to make something that could be prepared ahead of time and refrigerated. He loved the spicy flavors and I loved the simplicity! Thanks Jenn. This is a keeper!
Hi Jenn, I want to make a veg enchilada instead of beef.Can you please provide an alternate recipe for that? Thanks!
I’ll add that to my list for sure – meanwhile, you could definitely replace the beef with black beans and sautéed veggies (peppers, squash, etc.).
I made this last night- I loved it! You are my go to when I want to try something new. I have made my own red sauce/enchilada sauce for Mexican- food but I have a hard time reproducing (consistency). I am always looking for some other sauce. My original sauce required heating, soaking blending/pureeing whole dried peppers- it is good, but I don’t know enough about individual ingredients to be consistent. I realize this is not the same type of sauce, but I really like the idea of a sauce made with tomatoes and onions roasted (with the seasonings). Healthy and easy. I am one of those picky eaters who doesn’t like tomatoes, but I like tomato sauce. I just made sure I pureed it smooth. It had great flavors. I read other reviews- it is just 2 of us, so I split the ingredients to a “use” portion and a freeze portion. I didn’t change anything else. I am excited to get to eat this again next week or the week after!
This was simple to assemble and had so much flavor! Because we are a small household, I divided the ingredients between two smaller pans and froze one, then refrigerated the other to bake the next day. It was delicious! I have yet to make a recipe from your site that we didn’t love- thank you!!! Can’t wait for your cookbook!!!
My husband asked me how I thought of such an amazing dish – I really wanted to keep the secret to myself but deep down he already knew the answer so I said, “Once Upon Chef Jen!” We typically do not use corn tortillas because in our experience they tear so easy no matter what I do to prepare them. This was the perfect way to use them. Thanks again for making me look amazing. Do yourself a favor and try it – easy, delicious and fun!
I’ve made several of your recipes in the last two weeks. Usually I hunt recipes for a special occasion. Yours are always a hit with a crowd. Lately though I just needed a pick me up from the usual rotation of meals. This one did not disappoint. It taste great and goes a long way since it’s so filling! A side salad is all that’s needed!
Followed the directions to a T and it was loved by all. So easy but tastes like you put a lot of work into it.
Just made this dish on Saturday for a family gathering with a Mexican theme. It was perfect, delicious and very popular. It was gone all too quickly. We also had rice, tacos, refried beans and fajitas. I followed the recipe using the chipotle seasoning and it was not too spicy. Even my 1 year old granddaughter loved it. Loved making the sauce!
Made it exactly as written & it turned out divine! The homemade enchilada sauce was incredibly flavorful, and it was so much fun to make!
I made this exactly as written and it was easy and delicious. The salsa was fresh and a welcome change from the usual enchilada sauce. Frozen leftovers warmed up well and the layers stayed intact. Another winner!
Really delicious, budget friendly and easy to make! I used a can of diced tomatoes (drained well) because I didn’t have any fresh tomatoes on hand and it turned out beautifully. Whole family loved it. Thank you Jenn!
Another keeper! I only had red onions on hand, so that is what I used. I brought this to a small group gathering and everyone enjoyed it – served with Mexican rice and beans. Several friends asked for the recipe (as usual with Jenn’s recipes). Thank you!
Loved this recipe. ❤️Charing the veggies make for a deeper richer flavor. Adding baking soda to beef was new to me…but think it is great to make meat more tender. I added some black beans to the meat mixture for more fiber. Served with sliced avocado, hot sauce, sour cream and lots of sliced lettuce.
I made this and it is a keeper for sure. It’s very good, easy, and flexible. We had leftovers and they are in the freezer. I absolutely loved the balance of all the ingredients and I had them all on hand. There is an after kick, but the cheese mellows it out for those who don’t like the spicy side of it. Love it and so versatile.
I will definitely prepare this yummy dish again and again. It prompted me to to pre-order the new cookbook due in April.
I made a few changes to the recipe. Along with the tomatoes, garlic, and onion I added four tomatillos. They put a little more tang in the sauce.
I had trouble with the chipotle chile powder. I couldn’t find it and I didn’t think to use the canned in adobo sauce chipotles until a few days after making the dish. Instead I bought some dehydrated chipotle peppers at the Mexican grocery story with an eye to grinding them in a mortar and pestle. Unfortunately they were not dry enough to crush. So I cut them into small pieces and used those instead. It didn’t seem to detract from the recipe. I omitted the cilantro because my wife doesn’t care for it. Next time I’ll add it because I like it.
I never use pre-shredded cheese. It is ofter coated in corn starch and has an off taste to me. I had some sharp yellow and white cheddar that I grated by hand and subbed for the store bought Mexican mix. I like that better anyway. Sign me up for the drawing for the stand mixer.
I really liked the flavors of this, but it came out quite dry. I am wondering if I should have paid better attention to the weight of the tomatoes rather than just the number. I saw that some folks doubled the sauce, and I may try that. It ended up feeling more greasy with cheese and beef, than softened by the sauce. I love a good Mexican casserole recipe, so am hoping that with some modifications, this can be it.
I made this for my family and everybody loved it, even my nine year old daughter who doesn’t care for any type of Mexican food.
I did make two changes. We don’t eat red meat, so I used ground chicken instead. I also used ancho chile powder because I didn’t have Chipotle chili powder. The sauce doesn’t taste like what you normally think of as enchilada sauce, but that was not a bad thing. This was very fresh and different tasting which we all liked. It turned out great and I plan on making it again tonight. This time I am using the Chipotle chili powder because I would like it spicer.
I love your recipes! The pan-seared salmon with soy mustard glaze, thai minced chicken lettuce cups, and chocolate banana bread are a few of our favorites.
Yum! I made this to take over to a new mom and it was a hit. I used the 9ish by 13ish “lasagna” aluminum foil pan and it didn’t quite fill it, (but was still delicious) so might suggest doubling recipe for the foil pan and just putting what you don’t use in a smaller, maybe 8×8 dish for your own family.
You are my go to when I want a new dish! I have a handful of people I feel that are reliable and never let me down…and you are one of them. Their recipe was a great quick Mexican fix. I always adapt to my families taste and added a jalapeño and poblano to the sauce, as well as some chipotle paste for more of a smoky heat. Loved it! Thanks for sharing such great recipes.
This was delicious, and even the grandkids loved it. The second time I made it, I split the recipe in half and made half of it the original way, and the second half I made using chicken instead of beef, and I added some black beans and diced green chiles. The were both excellent. However, as my son-in-law said, “If I had to choose, I’d choose the original recipe.” Will be a regular for us!
I cook for a few people on the weekends as a side hustle, and picked this dish because your recipes are delicious and very reliable. This turned out just as flavorful as expected, but I will do a few things different next time.
My broiler isn’t working so I heated up a cast iron skillet and blackened my veggies that way. They didn’t get quite the same char as broiling would add, but I’ve made salsa verde this way and it works well. I also doubled the sauce and am really glad I did because it was still a bit dry – without doubling it there definitely wouldn’t have been enough. This was delicious and I won’t hesitate to make it again, but I’ll be certain to make even more sauce next time.
Love! Love! Love this recipe! The only change I made was to add a few more tortilla shells. My husband loves Mexican food and he says “this is a keeper”.
Jenn,
Your website/newsletter is lovely, non-pretentious, beautifully detailed & yummy. We’ve loved everything we’ve tried & enjoy all the tips. Our latest was the beef enchilada dish. Thank you so much for sharing the baking soda tip. Looking forward to crafting future recipes with your help.
I made this last night for the second time and it was devoured. I added a jalapeño to the veggies before broiling but otherwise followed the recipe exactly. I served it with the scallion and basil corn salad, which was also delicious. My family loves your recipes and I can’t wait for the cookbook. Thanks!
We have been making Jenn’s recipes for awhile now and always love them! I was encouraged to finally leave a review due to the mixer giveaway. Her recipes consistently work well for my husband and I who are young-ish professionals looking for delicious but practical dinners!
This stacked enchilada recipe is just fantastic. We made a few substitutions however. We subbed cooked brown rice for the tortillas (trying to make a little healthier and neither of us like the texture of corn tortillas). Also used about 2/3 of the cheese and used all cheddar. It still baked up and held together like it does in her photos, after letting it sit for 10 mins. We also squeezed lime on our individual portions after cooking. It tasted so fresh and wholesome! Would also consider making with ground chicken instead of beef and adding chopped chipotle peppers in adobo into the salsa to punch up the chipotle flavor. Will definitely make again!
P.S. Cannot wait for the cookbook.
This dish was easy to put together and delicious. I really loved the flavours. I did use parsley instead of cilantro (my husband dislikes it much that he claims he is allergic to it 🙂 )and I only had flour tortillas on hand instead of corn. I found the new technique for broiling the veggies so outstanding that I have been using it to make a thick sauce and add it to all kinds of things like fish and chicken. I used it to make chicken salad with rotisserie chicken and apples. Thank you so much for for the food and the techniques.
This was excellent! The amount of sauce was perfect, and the flavours are amazing. It freezes and thaws/ reheats very well (as individual servings). I eat mine with sliced avocado, a little sour crean and hot sauce. It will be a regular in my kitchen.
I followed the recipe to the letter and it was excellent. This recipe has inspired me to try to make a “Mexican quiche,” similar to chili rellenos. I’m thinking cheesy egg custard, onions/shallots, roasted green chilis and a tortilla base filled out with some corn masa flour.
This was a very fun dish that all of my family enjoyed. My “critics” said this could definitely become part of our regular rotation of dishes. For some reason I ended up using 6 tortillas for each layer. Seemed to cover better. I had also made a bit of extra sauce since I started with two pounds of tomatoes. That turned out to be the perfect amount of that delicious sauce for us. Overall an easy dish that did take me, start to finish, a bit longer than noted on the recipe. Made it in the AM and baked it later that day for supper.
Another hit for Jen! Homemade sauce was delish! Followed as directed but added a adobo chili to meat mixture to add a kick. Another Keeper!
Question: Does the baking soda make the beef have an odd smell when cooking?
I didn’t notice a smell before cooking, now the smell is funky.
Hi Terri, It definitely shouldn’t.
Delicious! My whole family (picky 8 yr old included) gave this casserole a thumbs up…and it was pretty easy too. Going into the rotation!
For the first time, this was not something that worked for our tastes. The tortilla’s overwhelmed the taste profile, and the sauce was also a bit off. Threw the whole thing away, regrettably—but this is a first for us—otherwise, we always LOVE Jen’s recipes
Made this instead of tacos for a weeknight meal. Very easy and delicious. Everyone loved it. We followed the recipe exactly, and dressed ours with shredded lettuce, fresh salsa, sour cream & extra cilantro. Will definitely be making this again. Delicious as leftovers for lunch too.
I made this with two pounds of turkey, but otherwise as directed. So easy and tasty! Even the sauce would not put me off on a weeknight, as it just involves whacking chunks of veggies under the broiler. Yum.
don’t you think this recipe has too many calories and fat? The percent of fat looks much more than 30%, right?
Hi Ellen, While I’ve only made this with full-fat cheese and 90% lean ground beef, you could reduce the fat in this by using lower fat versions of both of them. And regarding the nutritional information, because I’m not a nutritionist, I use an online tool to calculate the nutritional information for the blog. When I plugged in the ingredients for this recipe, those were the results. Hope that clarifies. 🙂
Hi Jenn,
Can’t tell if you’re using the crispy Mission corn tortillas or the soft ones that tear quite easily. Just want to be sure before I make this delicious looking dish tomorrow morning for my husband’s birthday party. Love your recipes! Thanks,
Barbara
Hi Barbara, Definitely the soft ones. Hope you enjoy it!
I tried this for the first time and omg it was a hit. I did substitute drained diced tomatoes for a more tomatoey sauce!
Went out and bought the Chiplotle Chili powder just for this. But it needed some more spice. I didn’t realize the chipotle was somewhat sweet tasting. We squeezed on some lime to bring out the flavor. Next time I would use jalapenos in the salsa or regular chili powder for more flavor. It was still delicious and family loved it but we felt it needed more. This recipe is a good use for older dry corn tortillas.
Made this for dinner tonight and it was a huge hit!! Used turkey instead of beef and it was absolutely delicious! I have made several of your recipes now and been very happy with all of them. I recommend your site to friends and just preordered your book. Thanks for making cooking enjoyable again.
So glad you enjoyed, Amy…and thank you for supporting me! 🙂
I’m keen on making thi recipe for approximately 20 people but am wondering if I can use 4 metal 9”x13” metal pans not glass ones. Is this advisable?
Sure, Laura – that’s perfectly fine. Hope everyone enjoys!
Thank you for the recipe and advice. The metal pans worked great and the food was well received. No leftovers!!! Also for others reference, I used 5.5” tortillas and cut them in half only. Each layer took 5.5 whole tortillas. So a total of 16.5 5.5” tortillas did the trick for each pan.
(I’m so looking forward to your cookbook and thank you again for bringing us along with you.
This is definitely a great family meal! My son didn’t love it but he is rather picky. I used a mix of chipotle and ancho to avoid making it overly spicy for the kiddo. Loved the salsa on it’s own before adding to the casserole. Will make again.
Made this for the Super Bowl and it is delicious. My kids ate several helpings. The sauce is so great that next time I would 1.5 the amount as it gets absorbed into the tortillas while cooking. Plus you can dip chips into what you don’t use–it’s that great.
Made this and the family loved it. Adding the baking Soda to the beef was a new technique for me and it really made for delicious, moist ground beef. I used two lbs of ground beef only because this was how I had it packaged. I served it with guacamole and sour cream. Really delicious and a definite keeper. Thanks Jenn for another great recipe.
I made this for Super Bowl Sunday- it was a hit! I have never used chipotle chili powder before- the flavor is great and everyone loved the kick it gives the dish! I’m so glad I hunted it down! Thanks, Jenn for another great recipe!
This is SO YUMMY!!!
When I first looked at this recipe in your email, Jenn, I didn’t get excited. Admittedly, it didn’t appeal to me. Not a huge fan of making lasagne or enchiladas. I thought I should give it a try, seeing as literally EVERYTHING I’ve made from your site has been fantastic and my weeks meals are mainly made up of your recipes. This exceeded my expectations on so many levels! I’m eating leftovers for lunch right now and honestly…. I’m in heaven!! I did make some substitutions, as I live in Australia and some things are unavailable here. I ended up using just over 1lb beef and added a can of drained black beans in with the beef mixture. I added 4 small jalapeños from my garden into the salsa. Jack cheese and Mexican cheese blends are hard to find here so I ended up using a 50/50 mix of shredded mozzarella and grated sharp cheddar. It turned out amazing!!! I will absolutely make this again a and again 🙂 If you’re wondering if you should make this, do it!!! Thank you Jenn!!
Another victory! My casserole suspicious boys ate this without any anxiety, raised eyebrows or preconsumpton dissection. They have deemed it worthy enough to enter the rotation of make ahead foods to eat as their “First Dinner” when they arrive home from school or sports. Thank you, AGAIN, Jenn!
This was the best casserole I have ever had! The tomatoe sauce absolutely makes it and thank you for the tip about baking soda with the beef. It turned out juicy, firm and so yummy! Another Jenn Segal winner!
Hi Jenn, Love your site & am excited to try out this new recipe for my family. We’re currently in Australia & I can find Mission White corn tortillas but not yellow ones – do you think that will be a suitable substitution??? This may be a dumb question but I really don’t buy corn tortillas so don’t know if the difference we’ll matter. Let me know & I’ll add my updated review after – thanks!!!
Hi Tracy, Yellow corn tortillas have a bit more flavor but white will definitely work – I’ve made it both ways. Hope your family enjoys it!
Our family enjoyed this casserole tonight! Yummy! Easy to make & packs a good flavour punch. I did 1tsp of regular chili powder & 1/2tsp of ancho to ensure my kiddies could handle it & they ate it up no problem!
Fantastic! It’s only the two of us so the ability to freeze a portion is an added plus. One question though, what is the purpose of mixing the baking soda and the ground beef?
Hi Suzon, The baking soda is a tenderizer – it keeps the beef from drying out. Glad you enjoyed it!
Delicious! Really enjoyed by my whole family. Thanks!
Thanks for adding the tomato weight and quantity of sauce to the recipe. I’m adding some chicken stock for leftovers which should moisten it a little. (BTW, the Italian wedding soup was yummy.)
This was awesome! The roasted vegetables really made it hearty and tasty and we all loved it!
Another massive hit with my Family Jenn so once again a big thank you. I have made so many of your recipes and always know that they will be a huge success and enjoyed by all! Im in the UK so used 2 x 400g packs of beef, plus extra tomatoes, large onions and more garlic and tossed in the spices for grilling. Also used mild chilli powder (2 tsp), as young daughters don’t like too much heat. Only needed 8 x 8″ tortillas for the 3 layers. We’re only 4 so will be having seconds for tonight’s dinner – can’t wait!
I followed the directions exactly and must admit I was quite disappointed in the results. The casserole was extremely dry. There was not enough moisture to soften the tortillas. Perhaps, there should be an indication of how much sauce there should be after roasting and blending since tomatoes vary so much in size. The flavor was ok. Glad I made it today instead of taking it to a Super Bowl party Sunday. I’ll make something different. This is probably the first real failure I’ve had with your recipes. I’ve made dozens and dozens and everything else has been a thumbs up. I won’t give up though. The cilantro lime corn I made to go with it was divine.
So sorry this didn’t work out for you! You should have about 2-3/4 cups sauce, which is plenty to soften the tortillas, especially with all the cheese. I’ve added the weight for the tomatoes – hope that helps next time!
Hi Jenn,
I’m eager to make this. I have ample supply of regular chili powder, plus a couple of cans of chipotles. Can I get the same flavor and texture you’re after by chopping up a chipotle and adding that to the food processor, and/or perhaps spooning in a bit of the juice from the can?
Chuck
Sure, Chuck – the recipe is really flexible. I love the smoky, spicy flavor of chipotle chili powder but you can use regular, too. Hope you enjoy it!
I can’t find 8” corn tortilla, only the smaller ones which is almost 5 1/2”. How many to use if I can’t find a place that sells the 8”?
Sure, Renee – it’s perfectly fine to use smaller tortillas. I’m guessing you’ll need 12 to 14 but it doesn’t need to be too exact. Just create slightly overlapping layers similar to the photos and it’ll be fine.
I made this last night and it was wonderful. My partner took a bite and said, Mmmm, this is good! Then was silent for a bit and said, “Wow, this is really good”.. love how the corn flavor is bright from the corn tortillas. I wouldn’t recommend using flour tortillas at all.
I would have like more sauce. I used 4 tomatoes but only had one onion. Perhaps that was the problem. I grilled them and it was awesome. Next time I’ll use more tomatoes and the extra onion for sure.
Made this last night for the family…everyone loved it! It was easy to put together and the roasted vegetable sauce was flavourful. I used 6 tomatoes, 2 medium onions and close to a bulb of garlic…I also increased the chili powder. Jenn – you are a masterful chef…Italian Meatloaf, Caesar salad dressing, Beef & Barley Soup, sloppy joes, every recipe I have tried has been phenomenal!
I made these last night and all I can say is it was a bit hit…so yummy! Roasting of the vegetables made all the difference in the world when it came to the taste and depth of flavor. Another home run again, Jen!!
Delicious, delicious, delicious! Such an easy step-by-step recipe to follow with delicious ending. I added a layer of refried beans after the first sprinkling of cheese, and everything was so creamy, melty, good. Thank you, Jenn!
Love that idea, Jami. Glad you liked it!
Don’t really care what the definition of an enchilada is because these are yum! Thanks for churning out another delicious recipe 😉
Love your recipes Jenn! I do notice that you use a lot of vegetable oil. I have been reading quite a bit saying it is not good for. I use olive oil instead. Just saying.
Hi Debi, I appreciate your feedback. I definitely think carefully about which oil I will use in a recipe; if I want something more mild tasting, I will generally go with vegetable oil. Feel free to replace it with olive oil if you prefer.
I mixed corn and flour tortillas! Turned out great! Also what about using 1/2 beef and 1/2 chorizo? By the way your recipes are always spot on the money! Thnx
Glad you enjoyed it, Jim – and I love the idea of replacing some of the beef with chorizo. Please lmk how it turns out if you try it.
Hi Jenn, with all due respect, but do you know the meaning for ‘enchilada’?
An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. (https://en.wikipedia.org/wiki/Enchilada)
And there’s no rolled tortillas nor chili pepper. When you use the tortilla in that way we call it chilaquiles. I love many of your recipes and I made some of them but also I like to say a constructive critic.
Hi Dan, I do love enchiladas! While I agree that “stacked” enchiladas are not authentic, they are definitely a thing — at least on the Internet! 🙂
Sadies in Albuquerque offers chicken enchiladas either rolled or stacked. They are yum, but very spicy with green chiles.
Eh, not a biggie. I lived in Cholula, Mexico and enchiladas were certainly rolled, but I had a roommate from Santa Fe and she made her enchiladas stacked (and with blue corn tortillas).
Hi Jenn-
This looks really good! What yould you think about substitiuting a fresh salsa from the supermarket (for example Jack’s Garden Fresh Gourmet medium) for your sauce? If you approve, about how many cups:)?
Hi Dawn, I’m not familiar with that brand so I really can’t say but as long as it’s a cooked salsa (not fresh), I think it could work. The recipe makes about 2-3/4 cups. I’d love to know how it turns out if you try it.
Can this be frozen? And would you freeze it before or after cooking? I’m looking for dishes to give to new parents. Any suggestions for great freezable dinner would be appreciated. Thanks!
Definitely — see the make-ahead/freezing instructions at the end of the recipe. Hope you enjoy it!
The recipe doesn’t say to drain the ground beef after cooking it. Is it really not necessary? Looking forward to making this – as with all of your recipes, I’m sure it will be delicious!
Hi Janice, Since the recipe calls for 90% lean ground beef, there is really not much to drain — promise!
Winner winner enchilada dinner! I love enchiladas but they’re kind of putsie.
Italian lasagna gets kind of boring. The only change I would make with these is adding some red chili peppers when roasting the onions for a little more zing.
I have a ton of ground Venison. What are your thoughts on subbing it in Lieu of the beef?
I think it’d work nicely, Michael. Please lmk how it turns out if you try it.
Turned out great. Paired it with some pintos simmered with halfway cooked bacon and jalapenos dashed with some Louisiana hot sauce and some Basmati rice infused with lime zest and Cilantro. Topped it with a little sour cream and salsa. Squeeze of lime wedge. Excellent! A little high maintenance but definitely worth it!
I’d love to make this. What can I sub for the cilantro?
Hi Michael, Totally fine to just omit it.
can you sub flour burritos? I happen to have some on hand.
Hi Cheryl, I don’t recommend it – the corn tortillas add really nice flavor and they have a heartier texture that holds up a little better. Sorry!
I just made this with flour tortillas and it was delicious.
My personal preference is for more heat, so I think next time I will double the chili called for and/or throw in some sliced jalapeños. Thank you for the recipe!
Hi Jenn!
I’ll be making this with ground turkey. Any need for the baking soda?
Hi Edi, You can omit it. I’d love to know how it turns out with turkey.
Hi, I just noticed that the recipe cuts out the onions when switching between metric and cup measurements.
Hi Trevor, So sorry, there was a glitch in the system and all the ingredients were jumbled – it has been corrected.