Weeknight Cheesy Enchilada Bake.

There’s something magical about the ease and comfort of a one-pan meal, especially when it comes to the flavors of Mexican cuisine. This Weeknight Cheesy Enchilada Bake combines seasoned ground beef, melted cheese, and vibrant vegetables, all layered between tortillas and baked to perfection. It’s perfect for busy weeknights when you want to put a delicious dinner on the table with minimal fuss. Trust me; your family will be asking for seconds!

What You’ll Love About This Recipe

• Quick Preparation: This dish can be assembled in under 30 minutes.
• Flavorful Layers: Each ingredient adds depth, making every bite satisfying.
• Cheesy Goodness: Who doesn’t love a hearty helping of melted cheese?
• Customizable: You can easily swap out ingredients based on what you have at home.
• Kid-Friendly: The combination of flavors is sure to please even the pickiest eaters.

Ingredients at a Glance

• 1 pound ground beef
• Kosher salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken stock
• 15 ounces tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 12 (4-inch) corn tortillas, cut or torn into pieces
• 1 (7-ounce) can diced green chiles
• 1 cup frozen corn
• 8 ounces Monterey Jack cheese, freshly grated
• Chopped tomatoes for topping
• Sliced green onions for topping
• Fresh cilantro for topping

Must-Have Equipment

• Large skillet: For browning the meat and making the sauce.
• Oven-safe baking dish: To bake the enchilada layers together.
• Spatula: For mixing and layering the ingredients.
• Knife and cutting board: For chopping any fresh toppings.

Step-by-Step: Weeknight Cheesy Enchilada Bake.

Step 1: Brown the Beef

In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef, seasoning it with kosher salt and pepper. Cook until browned, breaking it apart with a spatula, for about 6-8 minutes.

Step 2: Create the Sauce

Once the beef is browned, sprinkle the flour over the meat and stir to coat. Cook for an additional minute to remove the raw flour taste. Gradually whisk in the chicken stock, allowing the mixture to thicken slightly.

Step 3: Add the Flavors

Stir in the tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, and smoked paprika. Let the sauce simmer for about 5 minutes, allowing all the flavors to meld together.

Step 4: Layer the Ingredients

Preheat your oven to 350°F (175°C). In your oven-safe baking dish, spread a thin layer of the meat sauce on the bottom. Layer half of the torn corn tortillas over the sauce, followed by half of the remaining meat mixture, diced green chiles, frozen corn, and half of the Monterey Jack cheese.

Step 5: Repeat the Layers

Repeat the layering process with the remaining tortillas, meat mixture, and cheese. Finish with a generous layer of cheese on top.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 7: Garnish and Serve

Once done, remove from the oven and let it cool for a few minutes. Top with chopped tomatoes, sliced green onions, and fresh cilantro before serving.

Ingredient Flex Options

• Ground Beef: Substitute with ground turkey or chicken for a lighter option.
• Cheese: Use cheddar or a dairy-free cheese alternative if desired.
• Tortillas: Flour tortillas can be used instead of corn for a different texture.
• Vegetables: Add black beans, bell peppers, or zucchini for extra nutrition.

Notes from the Test Kitchen

• For a spicier kick, add sliced jalapeños to the layers.
• This dish can be made vegetarian by omitting the meat and adding more beans or vegetables.
• Make sure to use freshly grated cheese for the best melting quality.
• Storing leftovers? Keep them in an airtight container in the refrigerator for up to 3 days.

Make Ahead Like a Pro

You can prepare this Weeknight Cheesy Enchilada Bake in advance! Simply assemble the dish without baking it, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the baking time to ensure it’s heated through.

Common Qs About Weeknight Cheesy Enchilada Bake.

Can I freeze the Cheesy Enchilada Bake?

Yes! This dish freezes beautifully. Just make sure to let it cool completely before covering it tightly with foil or plastic wrap. It can be frozen for up to 2 months. Thaw overnight in the fridge before baking.

What can I serve with this dish?

Pair it with a fresh salad, Mexican rice, or refried beans for a complete meal. You can also serve it with sour cream, guacamole, or salsa for dipping.

Can I use different types of tortillas?

Absolutely! While this recipe calls for corn tortillas, you can use flour tortillas or even whole grain tortillas based on your preference. Just adjust the cooking time slightly if needed.

How spicy is this recipe?

This Weeknight Cheesy Enchilada Bake is mildly spicy due to the chili powder and diced green chiles. You can adjust the spice level by adding more chili powder or by including fresh jalapeños in the layers.

Final Bite

This Weeknight Cheesy Enchilada Bake is a delightful way to bring the flavors of Mexico to your dinner table without the fuss. It’s comforting, cheesy, and packed with flavor, making it a family favorite. With its easy preparation and customizable options, you’ll find yourself making this dish week after week. Enjoy every cheesy, delicious bite!