Beef & Chicken Enchilada Casserole

Here’s a hearty Beef & Chicken Enchilada Casserole that’s easy to assemble and great for leftovers.  Makes a 13x9 pan full, but you can also easily halve the recipe and put in a 9x9 if a smaller batch is needed.  I particularly like it with chipotle or serrano peppers added for heat, but you can easily make variations of this by swapping ingredients.  (Another swaps the entire sauce/seasoning section for teriyaki sauce, pineapple, guava, etc., for a tropical twist. 🌮🔥

Beef & Chicken Enchilada Casserole

Serves
6–8

Ingredients

Protein

• 1 lb ground beef

• 1½–2 cups cooked chicken, shredded or diced (rotisserie works great)
  
  

Sauce & Seasoning

• 2 cups red enchilada sauce (or green if you prefer)

• 1 packet taco seasoning (or 2 Tbsp homemade)

• 1 tsp ground cumin

• ½ tsp chili powder (optional, for heat)

• Salt & pepper to taste
  
  

Veggies

• 1 small onion, diced

• 1 bell pepper, diced (optional)

• 1 can (15 oz) black beans, drained & rinsed

• 1 can (15 oz) corn, drained

• 1 can (4 oz) diced green chiles
  
  

Layers

• 10–12 corn tortillas, cut into quarters

• 2½–3 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
  
  

Optional Toppings

• Sour cream

• Chopped cilantro

• Sliced jalapeños

• Avocado or guacamole
  
  

Instructions

1. Preheat oven to 375°F (190°C)
   Lightly grease a 9×13 casserole dish.
   
   

2. Cook the beef
   In a large skillet over medium heat, cook ground beef with onion and bell pepper until beef is browned. Drain excess grease.
   
   

3. Season & combine
   Add taco seasoning, cumin, chili powder, salt, and pepper. Stir in chicken, black beans, corn, green chiles, and 1 cup enchilada sauce. Simmer 3–5 minutes.
   
   

4. Assemble the casserole
   
   

   • Spread a thin layer of enchilada sauce on the bottom of the dish

   • Layer tortillas

   • Add meat mixture

   • Sprinkle cheese

   • Repeat layers (2–3 layers total)

   • Finish with enchilada sauce and remaining cheese
     
     

5. Bake
   Cover with foil and bake 25 minutes.
   Remove foil and bake another 10–15 minutes, until bubbly and lightly browned.
   
   

6. Rest & serve
   Let sit 5–10 minutes before cutting. Add toppings as desired.

Tips & Variations

• Creamier version: Mix ½ cup sour cream into the meat mixture.

• Spicier: Add chipotle peppers in adobo or use hot enchilada sauce.

• Low-carb: Swap tortillas for thin zucchini slices.

• Freezer-friendly: Assemble, cover tightly, and freeze unbaked for up to 3 months.