Enchilada Casserole

Comfort food at its finest. I can eat this stuff for daaaaaaaaaays.


  • 1.5 lbs lean ground beef
  • 1 onion, chopped
  • 4 cloves of garlic, crushed
  • 1 poblano or pasilla pepper, chopped
  • 1 yellow squash, chopped into half moons
  • 1 zucchini, chopped into half moons
  • 1 8oz carton of mushrooms, sliced
  • 1-2 Tbsp chipotles in adobo, finely chopped
  • 2 Tbsp chili powder
  • 1tsp oregano
  • 1 Tbsp cumin
  • salt & pepper to taste
  • 1 can of red enchilada sauce
  • 8-10 corn tortillas
  • 1 can of cream of mushroom soup
  • 8oz Mexican blend cheese

Preheat oven to 400º. Brown the meat on medium-high and drain the excess fat. While you’re browning the meat, chop the veggies. Sautée the veggies on medium-high using just barely enough olive oil. It works best to sauté the veggies in batches. Then, toss the meat and veggies together with the spices and cook for an additional 3-5 min.

Spray cooking spray all over a 9×13 baking dish. Pour and spread 1-2 Tbsp of the enchilada sauce onto the bottom of the pan. Cover the bottom of the pan in tortillas. It helps if you cut the tortillas in half and put the flat side against the edges of the pan so that you get full coverage.

Now, layer 1/2 of the meat & veggie mixture on top of the tortillas. Pour over half of the remaining enchilada sauce. Then, spread all of the cream of mushroom soup over everything. Then another layer with the remaining tortillas, then the remaining meat & veggie mixture. And finally, sprinkle that glorious cheese all over everything.

Cover the pan with aluminum foil and bake covered for 20 minutes. Remove from oven, remove the foil, crank up the oven to broil, and then return the pan to the oven. Broil uncovered for 1-3 minutes until the cheese just barely starts to brown. Make sure to check the casserole often so that the top doesn’t burn.

I like to serve my enchilada casserole with salsa and maybe even a little whipped cream.