The Best Enchilida Casserole has Beef, Green Chiles and Corn!

Yields 8-10

Prep Time 20 min

Cook Time 55 min

Total Time 1 hr 15 mins

A great easy way to serve enchiladas to a crowd.


    For the Filling

    • 1 lb ground beef
    • 1 cup chopped onion
    • 2 cloves garlic, minced
    • 1 tsp chili powder
    • 1 tsp cumin
    • 2 cups corn, fresh or frozen
    • 6 oz green chile sauce

    For the Sour Cream layer

    • 12 oz sour cream (plus additional for serving if desired)
    • 2 Tbsp flour
    • 1/2 tsp salt
    • 1/2 tsp garlic powder

    To prepare the casserole

    • 8-10 corn tortillas
    • 16 oz enchilada sauce
    • 2 cups shredded Mexican cheese blend or cheddar
    • Salsa for Garnish


    1. Spray a 9X13" casserole dish with cooking spray or use a napkin or paper towel to wipe surface with softened butter.
    2. Saute beef, onion and garlic until beef is cooked and onion is translucent.
    3. Add chili powder, cumin, corn and green chile sauce.
    4. Simmer for 15 minutes on low heat; remove from heat.

    To Make Sour Cream Layer:

    1. Mix all ingredients with a spoon; set aside.

    To Prepare the Casserole:

    1. Preheat oven to 350F.
    2. Using a pastry brush, lightly brush both sides of the corn tortillas with enchilada sauce. Fit half of the tortillas into your casserole dish. (I used 4 whole corn tortillas fit into each corner and halved one additional to overlap them in the center on the long side of the dish).
    3. Top with half of the meat, corn and green chile mixture.
    4. Using half of the sour cream mixture, dollop spoonfuls on top of the meat and then gently spread it to cover.
    5. Spread half of the enchilada sauce over the sour cream; then scatter half of the cheese over the sauce.
    6. Repeat all steps EXCEPT the cheese; hold half of it aside.
    7. Bake for 40 min.
    8. Remove from oven, top with cheese and bake for an additional 5 minutes.
    9. Remove from oven, let sit for 8-10 minutes to firm up.
    10. Top with a dollop of salsa and serve.
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