Serve warm, scooping down through all the layers so each serving has tortillas, saucy beef, and plenty of melted cheddar. Leftovers reheat well in the oven or microwave for easy meals later in the week.
Variations & Tips
This casserole is meant to be a no-prep, four-ingredient wonder, so I like to keep it simple. If you want to stretch it without adding much work, you can stir a drained can of black beans or corn into the beef and sauce before layering. For a little extra comfort, swap half the cheddar for Monterey Jack or Colby Jack, which melt very smoothly.
Leftover casserole slice on a plate ready for reheating
Leftover casserole slice on a plate ready for reheating
If your family prefers a bit of heat, use medium or hot enchilada sauce and sharp cheddar; for a milder crowd, stick to mild sauce and a mild cheddar. You can also build this in smaller baking dishes to freeze in portions: assemble, cover tightly, and freeze unbaked, then thaw in the fridge and bake as directed, adding 10–15 minutes as needed.
If corn tortillas aren’t your favorite, flour tortillas will work in a pinch, though they turn softer and more like a layered bake than a traditional enchilada; just keep the same simple four-ingredient idea so it stays true to the spirit of the recipe my sister passed down.
