Why You’ll Love this Mexican-Style Layered Enchilada Bake
If you’re tired of complicated weeknight dinner recipes, this Mexican-Style Layered Enchilada Bake will quickly become your new go-to favorite.
I’m obsessed with how it combines all the flavors of enchiladas without the fussy rolling.
What’s not to love? Layers of corn tortillas, seasoned pinto beans, and brown rice smothered in enchilada sauce and melty cheese. The crunchy Fritos topping? Simply genius.
Perfect for meal prep, too.
Need to feed a crowd? This dish stretches your budget without sacrificing flavor. Did I mention it’s customizable for vegetarians or meat-lovers alike?
What Ingredients are in Mexican-Style Layered Enchilada Bake?
This Mexican-Style Layered Enchilada Bake brings together all the comforting flavors you love in traditional enchiladas but in a convenient, casserole form.
Think of it as enchiladas’ laid-back cousin who’s just as delicious but requires way less fuss. The combination of hearty beans, rice, and corn tortillas creates a filling base, while the enchilada sauce adds that authentic Mexican flavor that permeates every bite.
- 1½ cups cooked brown rice
- 1 (1¼ ounce) packet taco seasoning
- 2 (15½ ounce) cans enchilada sauce
- 12 corn tortillas
- 2 (15½ ounce) cans pinto beans
- 2 green onions, chopped
- 2 cups cheddar cheese (or soy replacement)
- 1 (4½ ounce) can diced green chiles
- 2 cups Fritos corn chips
- Cooking spray
The beauty of this recipe lies in its flexibility.
Need to make it dairy-free? Simply swap the cheddar for your favorite plant-based cheese alternative, as suggested in the recipe.
Want to add more protein? You could easily incorporate some seasoned ground beef, shredded chicken, or even plant-based crumbles between the layers.
And don’t skip those Fritos on top—they provide the perfect textural contrast to the soft, saucy layers beneath.
Just like with any good Mexican-inspired dish, feel free to adjust the heat level by choosing mild, medium, or hot enchilada sauce depending on your spice preference.
How to Make this Mexican-Style Layered Enchilada Bake
Making this enchilada bake is like building the world’s most delicious lasagna, except with tortillas and Mexican flavors. Start by preheating your oven to 375°F and cooking 1½ cups of brown rice according to package directions if you haven’t already.
While that’s happening, grab a bowl and mix your 2 cans of pinto beans with 1 packet of taco seasoning—this simple step infuses those beans with all that taco-y goodness we crave.
Now comes the fun part: assembly! Spray a 9×13-inch baking dish with cooking spray and begin creating your layers. Start with a generous pour of enchilada sauce (from your 2 cans), then arrange 4 corn tortillas on top.
Next, spread your seasoned beans, sprinkle some of your chopped green onions, a third of the 2 cups of cheddar cheese, and half the can of diced green chiles. More enchilada sauce goes on next, followed by another layer of 4 tortillas.
For this middle layer, spread all your cooked brown rice, another third of cheese, the remaining green chiles, and more enchilada sauce. Top with your final 4 tortillas, the remaining enchilada sauce, and the last of your cheese.
Cover the whole beautiful creation with foil and bake for 30 minutes. When the timer dings, it’s time for the crowning glory—remove that foil and sprinkle 2 cups of Fritos corn chips across the top.
This might seem like an unusual addition, but trust me, those crunchy corn chips create the perfect textural contrast to the soft, saucy layers beneath. Return it to the oven, uncovered this time, for another 15-30 minutes until everything’s gloriously bubbly and the top is nicely browned.
The hardest part? Waiting for it to cool just enough so you don’t burn your mouth on that first heavenly bite. For the most authentic results, consider using traditional Mexican kitchen appliances that will elevate your enchilada bake to restaurant-quality levels.
Mexican-Style Layered Enchilada Bake Substitutions and Variations
While the classic version of this enchilada bake delivers incredible flavor, you’ll love how adaptable the recipe can be to whatever ingredients you have on hand or dietary needs you’re accommodating.
Don’t have pinto beans? Black beans or refried beans work beautifully. For protein lovers, adding seasoned ground beef, shredded chicken, or even chorizo creates a heartier dish.
Vegetarians might appreciate adding roasted veggies like zucchini, corn, or bell peppers. The cheddar can be swapped for Monterey Jack, pepper jack for heat, or dairy-free alternatives.
Not a fan of Fritos? Crushed tortilla chips or a simple sprinkle of pepitas provide that perfect crunchy topping.
What to Serve with Mexican-Style Layered Enchilada Bake
Now that you’ve mastered the basic recipe and its variations, let’s talk about what goes alongside this hearty dish.
I love pairing this enchilada bake with a crisp green salad—something with cucumber, radish, and a zesty lime dressing to cut through the richness.
A simple avocado and tomato salad works wonders too.
For beverages, can you really go wrong with a cold Mexican beer or margarita? Of course not.
For the kiddos or non-drinkers, horchata or agua fresca provides that perfect sweet balance to the savory casserole.
Some cooling crema or sour cream on the side? Non-negotiable in my book.
Final Thoughts
After exploring this enchilada bake recipe from every angle, I’m convinced it deserves a permanent spot in your weeknight dinner rotation.
The beauty lies in its flexibility—swap pinto beans for black beans, add some corn, or throw in shredded chicken if you’re not keeping it vegetarian.
What I adore most about this dish is how it transforms humble ingredients into something spectacular.
The layers create this perfect medley of textures and flavors that just work.
And those Fritos on top? Pure genius. They stay crunchy while everything underneath gets deliciously melty and saucy.
