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Ingredients
| monterey jack cheese (shredded): 2 cups (shredded) |
| cheddar cheese (shredded): 1 cup (shredded) |
| onions: 1 (chopped) |
| sour cream: 1/2 cup |
| parsley: 2 Tbl (fresh//optional) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| tomato sauce: 15 oz |
| water: 2/3 cup |
| green bell pepper (chopped): 1/3 cup (chopped) |
| chili powder: 1 Tbl |
| fresh oregano (leaves): 1/2 tsp |
| ground cumin: 1/4 tsp |
| garlic: 1 clove (minced) |
| flour tortillas: 8 tortillas |
| cheddar cheese (shredded): 1/4 cup (shredded) |
Make Ahead Cheese Enchilada Casserole
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.