Need a great recipe for a crazy busy night? Enchilada Casserole is going to be your new BFF. In minutes you can throw this together and be eating before you know it. And guess what? My son can even make this Mexican Casserole Recipe too!
Watch for a quick Enchilada Casserole Tasty Video
About Enchilada Casserole
Between Cross Country Practice, Drum Lessons, Dog Training and laundry sometimes it’s tough to get dinner ready. Enchilada Casserole is a lifesaver, I promise. In minutes I can throw these ingredients into the Instant Pot and within minutes it’s all ready. Who doesn’t love these traditional Mexican Casserole flavors? We sure do!
I’m a busy mom, let’s face it. And often times I don’t have time to make dinner but time and time again the Instant Pot has saved me and this recipe for Enchilada Casserole is eaten right up by my boys . They all love it. Made with Meatballs and a creamy pasta sauce it’s a traditional taste done in a way that even my picky eater will eat it right up.
The Instant Pot is my BFF and makes me look like a stellar mom on many occasions when I can whip out a meal in minutes.
What is Enchilada Casserole?
Enchilada Casserole is a layered style deconstructed Enchilada. In this recipe, Enchilada Casserole uses Meatballs instead of ground beef and pasta instead of tortillas with a creamy Enchilada Sauce.
Can I freeze Enchilada Casserole?
Yes, you can! Make this ahead of time and wrap in foil and seal for the freezer. To heat, remove from freezer to thaw on counter. Place in oven at 350 for 30-45 minutes or until heated through.
How to make Mexican Casserole?
Mexican Casserole and Enchilada Casserole are one in the same, with a few variations of ingredients depending on recipes. Enchilada Sauce is a traditional Mexican flavor and used in this recipe . Mexican Casserole combines beef, pasta, and a creamy enchilada sauce.
What to serve with Mexican Casserole?
There are many side dishes you can serve with Mexican Casserole or even Enchilada Casserole. A Bean or salsa dip with chips or even Mexican Corn. The possibilities are endless.
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This quick and easy Mexican Casserole is so simple. In minutes you can have dinner for the family on a busy night. Throw it into the oven with the optional add-ins and take this Enchilada Casserole to another level. It’s delicious
- 14 Meatballs (1/2 frozen bag of meatballs)
- 1 1/2 cup Beef Broth
- 1 Cup Heavy Cream
- 8 oz Pasta (1/2 box of 1lb box pasta)
- 3/4 Cup Fiesta Blend Cheese
- 1 Cup Enchilada Sauce
- Optional ~ Salsa, Sour Cream, Limes, Avocado, Olives, Tomato
- Pour Beef Broth and heavy cream into Instant Pot
- Add Pasta (do not stir)
- Add Meatballs (do not stir)
- Set Instant Pot to Manual for 5 minutes. Quick Release Pressure.
- Add Enchilada Sauce and Cheese and Stir
- Optional - Pour into baking dish, top with extra cheese, olives, tomatoes and bake at 350 degrees for 5 minutes to melt cheese. Serve hot.
Please note you can place this casserole into a baking dish after it has cooked in the Pressure Cooker and melt cheese in the oven to give it a baked look. However you do not have to do this step.
Garnish with Olives, Tomato, Sour Cream, Limes, Avocado, etc
This recipe can be doubled.
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Amount Per Serving: Calories: 865 Total Fat: 58g Saturated Fat: 27g Trans Fat: 2g Unsaturated Fat: 26g Cholesterol: 157mg Sodium: 1760mg Carbohydrates: 57g Fiber: 9g Sugar: 12g Protein: 31g