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. 🌮🔥
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
Preheat oven to 375°F (190°C)
Lightly grease a 9×13 casserole dish.
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.
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.
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
Bake
Cover with foil and bake 25 minutes.
Remove foil and bake another 10–15 minutes, until bubbly and lightly browned.
Rest & serve
Let sit 5–10 minutes before cutting. Add toppings as desired.
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.