Stacked Beef Enchiladas (AKA Mexican Lasagna)

Tested & Perfected Recipes

stacked beef enchilada casserole

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 this hearty stacked beef enchilada casserole. 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.

Stacked Beef Enchilada Casserole

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.

Stacked Beef Enchilada Casserole

Mix with your hands until evenly combined.

Stacked Beef Enchilada Casserole

Let sit on the counter for 20 to 30 minutes. Meanwhile, make the sauce.

Stacked Beef Enchilada Casserole

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).

Stacked Beef Enchilada Casserole

Transfer the vegetables and juices to a food processor fitted with the metal blade.

Stacked Beef Enchilada Casserole

Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky — then toss in the cilantro leaves.

Stacked Beef Enchilada Casserole

Pulse until the cilantro is chopped. Set the sauce aside.

Stacked Beef Enchilada Casserole

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.

Stacked Beef Enchilada Casserole

Add the chili powder, cumin, and salt.

Stacked Beef Enchilada Casserole

Cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.

Stacked Beef Enchilada Casserole

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.

Stacked Beef Enchilada Casserole

Spoon half of the beef (and any juices) over the tortillas, followed by half of the sauce.

Stacked Beef Enchilada Casserole

Sprinkle 1/3 of the cheese over the sauce.

Stacked Beef Enchilada Casserole

Repeat with another layer of tortillas, the remaining beef, remaining sauce, and 1/3 of the cheese. Top with the remaining tortillas.

Stacked Beef Enchilada Casserole

Spread the reserved sauce over the tortillas and cover completely.

Stacked Beef Enchilada Casserole

Sprinkle the remaining cheese evenly over top.

Stacked Beef Enchilada Casserole

Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.

Stacked Beef Enchilada Casserole

Enjoy!

Stacked Beef Enchilada Casserole

My Recipe Videos

Stacked Beef Enchiladas (AKA Mexican Lasagna)

Servings: 8
Total Time: 1 Hour 5 Minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.
  9. 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

Powered by Edamam

  • 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.

Reviews & Comments

  • 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.

    • — Lianne on October 8, 2018
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  • 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.

    • — Bethany Hunter on October 8, 2018
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  • Tried this last night. Everybody loved it! And so easy to make in advance; will definitely try it again!

    • — Izzy on October 5, 2018
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  • 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!

    • — Brenda on October 4, 2018
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  • 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.

    • — SharK on October 4, 2018
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  • 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!

    • — Sara on October 2, 2018
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  • 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.

    • — Egle Hagopian on September 11, 2018
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  • 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

    • — Gretchen on September 7, 2018
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    • 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!

      • — Jenn on September 7, 2018
      • Reply
  • 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?

    • — Nikki on September 4, 2018
    • Reply
    • 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.)

      • — Jenn on September 5, 2018
      • Reply
  • I don’t ever post reviews but made this for the family and they loved it. Didn’t change a thing, it was delicious!

    • — Charles on August 22, 2018
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  • 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?

    • — Denise on August 13, 2018
    • Reply
    • 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. 🙂

      • — Jenn on August 14, 2018
      • Reply
  • 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.

    • — Julie W. on August 8, 2018
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  • 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!

    • — Sasha on August 5, 2018
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  • Delicious! I will definitely be making this again. We topped each serving with sour cream and thinly cut scallions! Yum!

    • — Kenya on August 2, 2018
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  • 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!!!!!!

    • — Cheryl on July 26, 2018
    • Reply
    • 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.

      • — Jenn on July 26, 2018
      • Reply
  • Can flour tortillas be used ?

    • — Desiree G on July 10, 2018
    • Reply
    • Hi Desiree, I think corn tortillas work much better here. That said, some readers have commented that they’ve use flour tortillas with success.

      • — Jenn on July 11, 2018
      • Reply
  • 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!

    • — Elizabeth Higgins on July 8, 2018
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  • 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.

    • — Amber Y. Lizarraga on June 29, 2018
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  • 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.

    • — John on June 29, 2018
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  • 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.

    • — Karen Firth on May 15, 2018
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  • 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.

    • — Pam on May 6, 2018
    • Reply
    • 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!

      • — Jenn on May 8, 2018
      • Reply
  • 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.

    • — Elizabeth on May 2, 2018
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  • 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!

    • — Mollie on April 25, 2018
    • Reply
    • So glad you enjoyed it (and thanks for your support with the cookbook)! ❤️

      • — Jenn on April 25, 2018
      • Reply
  • 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.

    • — Janie on April 19, 2018
    • Reply
  • 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. 😕

    • — Johanna on March 29, 2018
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  • 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!

    • — Sheryl B on March 28, 2018
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  • 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!

    • — Julie on March 27, 2018
    • Reply
  • Hi Jenn, I want to make a veg enchilada instead of beef.Can you please provide an alternate recipe for that? Thanks!

    • — SK on March 22, 2018
    • Reply
    • 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.).

      • — Jenn on March 22, 2018
      • Reply
  • 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!

    • — Renee Mann on March 20, 2018
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  • 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!!!

    • — Kathleen on March 15, 2018
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  • 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!

    • — Heather on March 8, 2018
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  • 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!

    • — Beth on March 8, 2018
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  • 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.

    • — Elena Pietrantonio on March 6, 2018
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  • 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!

    • — Mary Redmiles on March 6, 2018
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  • Made it exactly as written & it turned out divine! The homemade enchilada sauce was incredibly flavorful, and it was so much fun to make!

    • — Pamela R. on March 5, 2018
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  • 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!

    • — Mary on March 4, 2018
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  • 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!

    • — Karin on March 3, 2018
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  • 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!

    • — Karen R on March 2, 2018
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  • 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.

    • — Theresa Barker on March 2, 2018
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  • 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.

    • — Karen T on March 2, 2018
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  • 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.

    • — Gary on March 1, 2018
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  • 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.

    • — Jessica Wright on March 1, 2018
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  • 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.

    • — Nicole Ransom on March 1, 2018
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  • 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.

    • — Julie on March 1, 2018
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  • 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.

    • — Lana on March 1, 2018
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  • 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!

    • — Cynthia E. on March 1, 2018
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  • 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.

    • — Adrian Tam on March 1, 2018
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  • 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”.

    • — Paula on March 1, 2018
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  • 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.

    • — Sherree on March 1, 2018
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  • 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!

    • — Megan on March 1, 2018
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  • 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.

    • — Catherine on March 1, 2018
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  • 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.

    • — Mirit on March 1, 2018
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  • 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.

    • — Karen on February 26, 2018
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  • 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.

    • — Dabney on February 24, 2018
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  • 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.

    • — Sue S on February 22, 2018
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  • 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!

    • — Ria on February 21, 2018
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  • 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.

    • — Terri on February 18, 2018
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    • Hi Terri, It definitely shouldn’t.

      • — Jenn on February 18, 2018
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  • 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!

    • — Karen on February 14, 2018
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  • 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

    • — Sandy on February 14, 2018
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  • 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.

    • — Stephanie N. on February 14, 2018
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  • 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.

    • — Rzh on February 11, 2018
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  • don’t you think this recipe has too many calories and fat? The percent of fat looks much more than 30%, right?

    • — Ellen on February 9, 2018
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    • 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. 🙂

      • — Jenn on February 9, 2018
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  • 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

    • — Barbara on February 9, 2018
    • Reply
    • Hi Barbara, Definitely the soft ones. Hope you enjoy it!

      • — Jenn on February 9, 2018
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  • I tried this for the first time and omg it was a hit. I did substitute drained diced tomatoes for a more tomatoey sauce!

    • — Laurie armstrong on February 8, 2018
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  • 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.

    • — Liliana on February 8, 2018
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  • 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.

    • — Amy on February 7, 2018
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    • So glad you enjoyed, Amy…and thank you for supporting me! 🙂

      • — Jenn on February 8, 2018
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      • 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?

        • — Laura on February 8, 2018
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        • Sure, Laura – that’s perfectly fine. Hope everyone enjoys!

          • — Jenn on February 8, 2018
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          • 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.

            • — Laura on March 2, 2018
  • 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.

    • — Karen on February 5, 2018
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  • 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.

    • — Beth G Schulberg on February 5, 2018
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  • 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.

    • — Beverly Kloppenburg on February 5, 2018
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  • 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!

    • — Laura on February 4, 2018
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  • 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!!

    • — Katrina on February 4, 2018
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  • 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!

    • — Lily on February 4, 2018
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  • 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!

    • — Jody on February 4, 2018
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  • 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!!!

    • — TracyV on February 4, 2018
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    • 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!

      • — Jenn on February 4, 2018
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      • 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!

        • — TracyV on February 6, 2018
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  • 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?

    • — Suzon on February 3, 2018
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    • Hi Suzon, The baking soda is a tenderizer – it keeps the beef from drying out. Glad you enjoyed it!

      • — Jenn on February 3, 2018
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  • Delicious! Really enjoyed by my whole family. Thanks!

    • — Laura on February 3, 2018
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  • 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.)

    • — mommo on February 3, 2018
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  • This was awesome! The roasted vegetables really made it hearty and tasty and we all loved it!

    • — Cynthia on February 3, 2018
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  • 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!

    • — Maxine on February 3, 2018
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  • 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.

    • — mommo on February 2, 2018
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    • 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!

      • — Jenn on February 3, 2018
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  • 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

    • — Chuck Cairns on February 2, 2018
    • Reply
    • 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!

      • — Jenn on February 2, 2018
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  • 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”?

    • — Renee on February 2, 2018
    • Reply
    • 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.

      • — Jenn on February 2, 2018
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  • 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.

    • — Linda Bonny on February 2, 2018
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  • 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!

    • — Aristaea Clarkson on February 2, 2018
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  • 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!!

    • — Cynthia on February 2, 2018
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  • 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!

    • — Jami Eggert on February 2, 2018
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    • Love that idea, Jami. Glad you liked it!

      • — Jenn on February 2, 2018
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  • Don’t really care what the definition of an enchilada is because these are yum! Thanks for churning out another delicious recipe 😉

    • — J Page on February 1, 2018
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  • 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.

    • — Debi on February 1, 2018
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    • 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.

      • — Jenn on February 2, 2018
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  • 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

    • — Jim Wheeler on February 1, 2018
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    • 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.

      • — Jenn on February 1, 2018
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  • 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.

    • — Dan M on February 1, 2018
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    • 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! 🙂

      • — Jenn on February 1, 2018
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      • Sadies in Albuquerque offers chicken enchiladas either rolled or stacked. They are yum, but very spicy with green chiles.

        • — Susan Wright on February 1, 2018
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    • 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).

      • — Sue on February 2, 2018
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  • 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:)?

    • — Dawn C on February 1, 2018
    • Reply
    • 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.

      • — Jenn on February 1, 2018
      • Reply
  • 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!

    • — H on February 1, 2018
    • Reply
    • Definitely — see the make-ahead/freezing instructions at the end of the recipe. Hope you enjoy it!

      • — Jenn on February 1, 2018
      • Reply
  • 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!

    • — Janice on February 1, 2018
    • Reply
    • Hi Janice, Since the recipe calls for 90% lean ground beef, there is really not much to drain — promise!

      • — Jenn on February 1, 2018
      • Reply
  • Will the flavor be affected if you use regular chili powder instead? Can I use diced (canned) tomatoes instead of 4 fresh ones?

    • — Mike on February 1, 2018
    • Reply
    • Hi Mike, I think you could get away with regular chili powder but, unfortunately, canned tomatoes definitely won’t work.

      • — Jenn on February 1, 2018
      • Reply
  • 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.

    • — Tami Kaminsen on February 1, 2018
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  • I have a ton of ground Venison. What are your thoughts on subbing it in Lieu of the beef?

    • — Michael on February 1, 2018
    • Reply
    • I think it’d work nicely, Michael. Please lmk how it turns out if you try it.

      • — Jenn on February 1, 2018
      • Reply
      • 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!

        • — Michael on February 3, 2018
        • Reply
  • I’d love to make this. What can I sub for the cilantro?

    • — Michael R on February 1, 2018
    • Reply
    • Hi Michael, Totally fine to just omit it.

      • — Jenn on February 1, 2018
      • Reply
  • can you sub flour burritos? I happen to have some on hand.

    • — cheryl wilk on February 1, 2018
    • Reply
    • 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!

      • — Jenn on February 1, 2018
      • Reply
    • 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!

      • — Adelle on February 2, 2018
      • Reply
  • Hi Jenn!
    I’ll be making this with ground turkey. Any need for the baking soda?

    • — Edi on February 1, 2018
    • Reply
    • Hi Edi, You can omit it. I’d love to know how it turns out with turkey.

      • — Jenn on February 1, 2018
      • Reply
  • Hi, I just noticed that the recipe cuts out the onions when switching between metric and cup measurements.

    • — Trevor Lyons on February 1, 2018
    • Reply
    • Hi Trevor, So sorry, there was a glitch in the system and all the ingredients were jumbled – it has been corrected.

      • — Jenn on February 1, 2018
      • Reply

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