8. Let the casserole rest for 5–10 minutes before slicing. This helps it set up a bit so it cuts more like lasagna and less like a cheesy avalanche.
9. Slice into squares and serve warm. If you have them on hand, you can add optional toppings like sour cream, sliced green onions, or a squeeze of lime—but it’s delicious just as it is.
To keep this truly 5-ingredient, I built the base recipe as simple as possible, but there are plenty of easy ways to tweak it depending on what’s in your pantry. If you prefer chicken, swap the ground beef for cooked shredded rotisserie chicken and warm it with the enchilada sauce and beans before layering. For a slightly lighter version, use extra-lean ground beef or ground turkey and reduce the cheese to 1 1/2 cups. If you’re feeding picky eaters, you can skip the beans and just use corn—or leave both out and add an extra tortilla layer to bulk it up. Corn tortillas will give you a more traditional flavor and a bit of chew, while flour tortillas make it softer and more casserole-like; use whichever your family likes best. For a mild dish, choose a mild enchilada sauce and a mild cheese blend; for more heat, use a hot enchilada sauce and add a pinch of chili powder to the beef while it cooks. This casserole also reheats really well: portion leftovers into individual containers for grab-and-go lunches, or freeze tightly wrapped squares for up to 2 months—just thaw overnight in the fridge and reheat in the oven or microwave.
