Layered Cheesy Salsa Enchiladas are about to become one of your family’s favorite recipes!
This recipe can not get any easier! Typically, I have all the ingredients on hand for these Layered Cheesy Salsa Enchiladas. So that means I can throw this together at the last minute whenever we need it. Everyone in my family loves this, which is a huge score!
We prefer flour tortillas, but these enchiladas can also be made with corn tortillas if you have a gluten intolerance or if you just like corn tortillas better.
Layered Cheesy Salsa Enchiladas
- 1 pound ground beef
- sea salt to taste
- 2 cups salsa
- 2 cups shredded cheddar cheese, divided (I use raw white cheddar)
- 8 whole wheat flour tortillas (or corn tortillas)
- Brown meat. Stir in salsa and ½ cup of cheese.
- Lay 4 tortillas in the bottom of a 9x13 inch baking dish.
- Spread half of meat mixture over tortillas.
- Layer again with the 4 remaining tortillas.
- Spread remaining meat mixture over tortillas.
- Top with 1½ cups cheese.
- Bake uncovered at 350° for 20-25 minutes.
This dish freezes easily too, making it a great make ahead meal!
Freezing Instructions: Cover dish well and freeze. Thaw and bake as directed above. Or, if the enchiladas are frozen, bake in a 250° oven for one hour, then at 350° for another 30 minutes or until cheese is bubbly.
Serve these Cheesy Salsa Enchiladas with a tossed salad and fresh fruit. This meal is as simple as can be!
I have several more High Five Recipes up my sleeve (not literally of course, but wouldn’t that be fun to see?). Oh, and actually if you haven’t already, you should go read the story of my sleeves because, well it’s always fun to read about sleeves.
Sounds yummy!! I have a similar recipe.
Mexican Tortilla Pie
6 large flour tortillas
2 cups corn, drained
2 cups black beans, drained
Preheat oven to 450. Lay one tortilla down on cookie sheet. Spoon salsa over tortilla, just like if you were spreading pizza sauce on pizza dough. Mix corn and black beans in small bowl (if using canned veggies, drain them first). Spoon a fourth of corn/bean mixture evenly over salsa. Top with cheese. Repeat one more layer and top with tortilla. Repeat with pie #2. Bake for 12-15 minutes. Let cool 5-10 minutes before slicing. 1/4 of the pie is a pretty decent size if you use the large tortillas. Serve with sour cream.
We usually have it with rice/salad. Very easy!
Yum! This would also be good with chicken, I bet.
Love the High 5 Recipes! What an easy supper for the kids my kids to help with! Thanks Laura
This looks good! I can’t wait to try it!
The Working Home Keeper says
Looks delicious! I might have to give this a try with sprouted tortillas.
I’ve made something very similar, except I cut up the tortilla shells, into squares.
Rhonda Grice says
My friend Sarah does this same kind of recipe but she uses chicken in a sour creme sauce with green chillies. She tears her tortillas up into smaller strips rather than leave them whole. It was great
I’m making this for lunch today – can’t wait to try it! THANKS again Laura :-)
Travelin Pilgrim says
May I also suggest adding either refried beans on top of each tortilla, or even adding pinto beans to the meat mixture. We have done this several times and my family always gives rave reviews! Then, I suppose this would not be a High Five Recipe would it!
Ah, five ingredients…six…who’s counting?! :)
I don’t think adding beans would be cheating, the salt is a freebie. Right? :)
Yeah, I think seasoning is a given. i wouldn’t count it as an ingredient.
Travelin Pilgrim says
I’ll agree with you there! Thanks for the reminder!
Im always looking for easy meals and this reciepe looks delicious and enjoyable for the family
I have a similar recipe but I call it Mexican Lasagna (what with the layering and all :))
We do not eat meat so in place of the meat, we use a can of refried beans mixed with a can of pinto beans. Other than that it is the exact same recipe, even down to the corn :)
This is my “go-to” meal when I don’t feel like cooking and have no idea what to make.
You go girl :))
OOH Thanks!! Will definitely be trying this week.
I am wondering if I could use tortilla chips. I have like two bags in the pantry.
Good idea, I don’t know why it wouldn’t work!
Delicious and soooo easy!! I just changed it up a little by using a corn and black bean organic salsa by Muir Glen, squeezing half of a lime in the meat mixture and when I served it on the plates I put shredded lettuce and sour cream on top of each. I know that ismore than five ingrdients but it was still really easy. Oh and the meat did not need any salt with all the other ingredients so I did leave that out. Thanks for your easy and delicious recipes. It is a big huge help to this homeschool mom of 4!!!!
Faith Hursh says
Made for lunch today …Hubby said this stuff is delicious! We topped it with shredded lettuce and home made Mexican dressing. I had also chopped the tortillas into 1 in pieces so it was easier for my little ones to eat. Thanks! –Faith H
What brand of Salsa are you ladies using?
What brand and kind of salsa are you using?
My favorite is Aldi’s organic salsa. :)