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Mexican lasagna enchiladas casserole in a casserole being served

Mexican "Lasagna" Enchiladas Casserole

Mexican "Lasagna" Enchiladas Casserole comes together easily and has that enchilada flavor in every bite. Perfect for a potluck.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Beef, Casseroles, Main Course
Cuisine Mexican
Servings 4
Calories 575 kcal


  • 1 tablespoon oil I used grapeseed
  • ½ medium onion diced about ½ cup
  • 1 pound lean ground beef
  • ½ teaspoon salt or to taste
  • 1 tablespoon chili powder or to taste
  • ½ teaspoon cumin powder or to taste
  • ½ teaspoon oregano or to taste
  • ¼ cup water or beef broth
  • 1 poblano pepper
  • 1 3.8 ounce can sliced black olives, drained
  • ½ pound grated cheddar cheese
  • ½ pound grated jack cheese
  • 2 10 ounce cans prepared enchilada sauce, or 1 can prepared enchilada sauce and 1 recipe Gail's Enchilada Sauce or Gravy
  • 10 6-inch corn tortillas
  • ¼ cup oil for frying tortillas


  • Heat the oven to 375º F
    Heat the oil over medium heat in a large frying pan, when hot add the ground beef and the onions, cook, breaking apart the meat with the back of your spoon until it is just cooked and the onions are soft. Add the salt, chili powder, cumin, and oregano. Stir well then add the water or broth and let it simmer until the liquid has evaporated.
  • While the meat mixture cooks, roast the poblano over an open flame or under the broiler. Place in a cover bowl and allow to steam for 15 minutes. Once it has cooled, remove the skin and seeds and roughly dice. Do not rinse the pepper as this dilutes its flavor, a little char left is fine.
  • While the pepper is resting, and the meat is cooking, heat ¼ cup oil in a small sauté pan. Fry each tortilla until just beginning to crisp, but not browned or hard. Remove to paper towels to drain, continue until all have been cooked.
  • To assemble: If using both sauces, mix together. Cover the bottom of an 8 x 8 x 2 baking dish with a thin layer of the enchilada sauce; place two whole tortillas on one side, slightly overlapping, cut one of the tortillas in half and place ½ on the other side, so the whole bottom is covered. Spread ⅓ of the meat mixture over the top, sprinkle ⅓ of the cheese over, and top with the poblano. Make another layer of tortillas, (put the whole ones on the opposite side and the halves over what was the whole ones on the first layer); top with ⅓ of the meat mixture, ⅓ of the cheese and sprinkle the olives over the top. Pour some of the enchilada sauce to cover well. Make a third layer with all four of the remaining tortillas, overlapping as needed. Top with remaining meat mixture and then the rest of the enchilada sauce, finishing with remaining cheese. Place in the oven and bake until the cheese is melted and it is bubbly hot, about 30 minutes. Remove from oven and allow to cool for 5 minutes before cutting and serving. (Always remember to serve on warmed plates, so when you take the casserole out of the oven, stick your plates into the hot oven for 2 – 3 minutes).


The recipe for Gail's Enchilada Sauce can be found here.


Serving: 1gSodium: 671mgSugar: 2gFiber: 3gCholesterol: 125mgCalories: 575kcalPolyunsaturated Fat: 18gSaturated Fat: 21gFat: 42gProtein: 27gCarbohydrates: 21g
Keyword casserole, homemade enchilada sauce, Mexican layered casserole
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