Easy Enchilada Casserole


Check out my recipe for the Rotel Across America Recipe Contest!

Easy and so satisfying, this enchilada casserole is a great busy day meal.

1-10 oz can RoTel® Original Diced Tomatoes & Green Chilies
2-10 oz cans enchilada sauce (I use mild)
3 cups shredded Mexican cheese blend
2 lbs hamburger, browned and drained
10 corn tortillas
10-15 whole black pitted olives, to decorate if desired

Preheat oven to 350 degrees.
Pour the RO*TEL tomatoes into a 1-gallon storage bag, add the hamburger, 2 ladles enchilada sauce and 1/2 cup cheese. Remove the air from the bag and zip closed, and then squeeze the bag with hands to mix the ingredients.
Microwave the corn tortillas for 1 to 1 1/2 minutes to make them pliable, and then quarter them.
In a 9x13 baking dish, layer the ingredients like lasagna:
Spoon a thin layer of enchilada sauce evenly over the bottom of the dish.
Add 1/2 of the corn tortillas.
Add 1/2 of the meat mixture.
Add 1/2 of the remaining enchilada sauce.
Add 1/2 of the cheese.
Repeat each layer with the remaining ingredients.
Decorate with olives, if using. Bake at 350° F. degrees for 30 minutes or until cheese is golden brown. Enjoy!


  1. Looks delicious Boona! I do need you to include a link to the Rotel Across America website in your post for this to count toward the bonus points however! Would you please add that to your post? http://www.rotelacrossamerica.com Thanks!

  2. Hello Mary at Deep South Dish! Thanks for letting me know what I was missing. I have added it now, so i should be good to go! :-)

  3. Hi, Boona! These are very similar to the Beefy Philly Enchiladas I made for RWOP! Great minds think sooo much alike!! Love your blog...I also like Rotel on FB! So, nice to know u and hope to chat soon.