Enchilada Casserole

Recipe adapted from BH&G.com

 Provided by the Auburn Interfaith Food Closet

SERVES:  4-6

PREP TIME:  20 minutes

BAKE TIME:  40 minutes at 350°F


  • 8 oz. lean ground beef, or chicken
  • 1/2 cup chopped onion
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon cumin (optional)
  • 1 15-oz. can pinto or black beans, drained and rinsed
  • 1 4-oz. can diced green chiles
  • 3/4 cup dairy sour cream
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • 6 6-inch corn tortillas
  • 1 10-oz. can enchilada sauce
  • 1/2 shredded cheese


  • Wash hands. In a large skillet, cook ground beef, or chicken with the onion, until meat is no longer pink, breaking up clumps with wooden spoon; drain fat.
  • Stir chili powder, cumin, drained beans and green chiles into meat mixture, and cook for 1 minute more. Set aside.
  • In a small bowl, stir together sour cream, flour, and garlic powder until combined; set aside.
  • Place 3 tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as needed.
  • Top with half each of meat and sour cream mixtures, and enchilada sauce. Repeat layers.  Cover with foil.
  • Bake at 350°F for 35 to 40 minutes or until heated through. Uncover, and sprinkle with cheese.  Bake about 5 minutes more, or until cheese is melted

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