Enchiladas are a classic Mexican dish that have delighted taste buds around the world for centuries. Traditionally, enchiladas consist of corn tortillas rolled around a savory filling and then drenched in a rich, chili-infused sauce. Over the years, countless variations have emerged, including green and red enchilada sauces that offer two distinct flavor profiles. Green enchilada sauce typically relies on tangy tomatillos, green chilies, and cilantro, resulting in a brighter, slightly sour taste. Red enchilada sauce, on the other hand, is made with dried red chilies—such as guajillo or ancho—and often features tomatoes in some form, as well as roasted garlic and onions for a deeper, more robust flavor.
If you love enchiladas yet dread the extra time and effort of rolling tortillas one by one, my tomato-free enchilada casserole is a game-changer. Think of it as a layered approach to the same irresistible flavors—only simpler. The tortillas are layered flat in a baking dish, creating delicious, cheesy, and saucy layers. This method cuts down on the prep work substantially, but I promise you’ll get every bit of that classic enchilada flavor in each mouthful.
Perhaps the most unique aspect of this recipe is its sauce—completely free of tomatoes yet undeniably full of character. I make a truly delicious and tomato-free homemade sauce using a blend of chili peppers, warm spices, and a hint of sweetness to balance the heat. You won’t miss the tomato at all – in fact, you’ll probably prefer it – because the spices bring loads of color and depth. You can easily adjust the spice level by choosing milder peppers for a family-friendly dish or spicier varieties if you’re craving a real kick.
For the filling, this recipe typically calls for beef, but you can easily swap in chicken by using three or four chicken breasts. Simply dice them and quickly pan-fry in place of the lean ground beef. In addition, replace the beef flavor Better Than Bouillon with the chicken variety to keep the flavors perfectly balanced.
Beyond simplicity and versatility, this casserole captures the spirit of authentic enchiladas. It pays homage to the dish’s Aztec origins, where early versions featured tortillas dipped in chili sauce, filled with simple ingredients, and cooked to perfection. The next time you crave those comforting layers of enchilada flavor but want to skip the labor of individually rolling tortillas, give this tomato-free enchilada casserole a try. You’ll discover that you can still enjoy the same mouthwatering taste—only faster, easier, and with a deliciously homemade twist on the sauce. Enjoy!
Enchilada Casserole
Ingredients
Enchilada Sauce
- 6 tbsp cooking oil olive, peanut, sunflower, etc
- 6 tbsp all purpose flour
- ⅓ cup chili powder see notes
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- 4 cups water
- 2 tbsp Better than Bouillon Beef
Meat Mixture
- 1½ lbs lean ground beef
- 1 tbsp cooking oil
- 1 onion medium, diced
- 1 can black beans drained, about a 15oz can
- 1 can diced green chilis about a 4oz can
- 6 flour tortillas large size
- 3 cups cheese shredded, see notes
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease the bottom of a 9x13" baking dish.
Enchilada Sauce
- In a large saucepan, whisk together 6 tbsp cooking oil and 6 tbsp all purpose flour. Place on burner over medium-high heat.
- Whisk completely into the flour paste: ⅓ cup chili powder, 2 tsp garlic powder, 1 tsp salt, 1 tsp cumin, and 1 tsp oregano.
- Slowly whisk while pouring in 4 cups water then add 2 tbsp Better than Bouillon Beef . While occasionally stirring, start the meat mixture (instructions below). Once sauce starts to simmer, turn down until just at a simmer until ready to assemble the casserole.
Meat Mixture
- In a large frying pan over medium heat, brown 1½ lbs lean ground beef and crumble into small bits. Drain, leave aside.
- Add prepared onion to pan with 1 tbsp cooking oil and cook until onion starts to turn translucent. Return beef to pan and stir in drained black beans and 1 can diced green chilis. Turn to low until ready to assemble the casserole.
Assemble
- Remove pans from heat.
- Spread ½ cup of sauce on the bottom of the prepared baking dish.
- Cut 2 tortillas in half. Place them so that the straight (cut) edges line the sides of the dish, fully covering the bottom.
- Spread half of the meat mixture on top of the tortillas.
- Sprinkle ⅓ of the cheese over the meat layer.
- Pour ¾ cup of sauce over the cheese.
- Repeat the tortilla layer by cutting and placing 2 more tortillas in the same manner.
- Spread the remaining half of the meat mixture on top of the tortillas.
- Sprinkle another ⅓ of the cheese over the meat layer.
- Pour another ¾ cup of sauce over that cheese layer.
- Place the final 2 tortillas in the same cut-and-place fashion, then pour the remaining sauce on top.
- Finish by sprinkling the last of the cheese over the sauce.
- Cover the pan with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.
Notes
Nutrition
Authentic Recipes
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