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Make Ahead Cheese Enchilada Casserole

5.0(7)

This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.

by Denise in da Kitchen·published 2005-02-09

Cheese

Servings

4 serving(s)

Total time

prep 30 min

Calories / serving

643 kcal

Ingredients (16)

serves

Instructions (12 steps)

01Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
02Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.

03Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.

04Dip each tortilla into sauce to coat both sides.

05Spoon about 1/4 cup of the cheese mixture onto each tortilla.

06Roll tortilla around filling.

07Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.

08Pour remaining sauce over enchiladas.

09Sprinkle with 1/4 cup cheddar cheese.

10Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.

11Garnish with sour cream and sliced black olives.

12**NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350°F oven for 35 minutes.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.