Enchilada Casserole

Making Enchilada Casserole

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 190°C / 375°F. Brown the mince and onion for 8 minutes. Stir in the cumin, chilli powder, beans, salt and half the sauce.

   Mark done Start 8 min timer

2. Spread a little sauce in a baking dish. Layer in half the tortillas, half the beef mixture and a third of the cheddar. Repeat.

   Mark done

3. Finish with the remaining sauce and cheddar.

   Mark done

4. Cook for 30 minutes until bubbling and browned. Stand for 10 minutes, then top with the soured cream and coriander.

   Mark done Start 30 min timer

Small Things That Help

• Keep the filling thick.
• Cut the tortillas to fit the dish.
• If your oven runs hot, check at 24 minutes.
• Rest before cutting.

Serving Suggestions

• Green salad
• Guacamole
• Mexican rice
• Lime wedges

Keeping and Reheating

Keeps in the fridge for 4 days. Reheat portions covered in the oven.

Questions About Enchilada Casserole

Enchilada Casserole Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.