ENCHILADA CASSEROLE CHEESE RECIPES
MAKE AHEAD CHEESE ENCHILADA CASSEROLE RECIPE - FOOD.COM
This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
- Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
- Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
- Dip each tortilla into sauce to coat both sides.
- Spoon about 1/4 cup of the cheese mixture onto each tortilla.
- Roll tortilla around filling.
- Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle with 1/4 cup cheddar cheese.
- Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.
- Garnish with sour cream and sliced black olives.
- **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 Facts : Calories 642.7, FatContent 39.7, SaturatedFatContent 22.8, CholesterolContent 102.3, SodiumContent 1669.3, CarbohydrateContent 42.8, FiberContent 4.9, SugarContent 8.8, ProteinContent 30.4
CHEESE ENCHILADA CASSEROLE RECIPE | MARTHA STEWART
Make this Mexican standby suit your tastes: Use our cheese enchiladas as a base, then select a sauce and your choice of toppings for a fast dinner with fresh flavor every time.
Provided by Martha Stewart
Categories Casserole Recipes
Total Time 20 minutes
Prep Time 10 minutes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.
Nutrition Facts : Calories 324 g, FatContent 19 g, FiberContent 3 g, ProteinContent 17 g
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Every time I serve this dish, I get satisfied reviews—even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa
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Total Time 20 minutes
Category vegetarian, autumn, Cinco de Mayo, feed a crowd, dinner, main dish
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