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Cheese Enchilada Casserole

Cheese Enchilada Casserole

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.

Everyday Food, March 2011 http://www.marthastewart.com/340585/cheese-enchilada-casserole
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  • Prep Time 10 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 1 1/2 cups of one of the following enchilada sauces:
    • Tomato-Jalapeno Enchilada Sauce
    • Tomatillo Enchilada Sauce
    • Chile-Raisin Enchilada Sauce
    • 8 corn tortillas
    • 2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination
    • Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving

Directions

  1. 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.

Cook's Note

Instead of a casserole, cook enchiladas open-faced; you can make the full batch or just enough to feed two. To make: Place tortillas on a baking sheet and top each with 1/4 cup cheese. Bake at 350 degrees until cheese melts, 5 minutes; fold or roll to close. Serve with sauce and toppings.

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