Food & Cooking Recipes Main Dish Recipes Casserole Recipes Cheese Enchilada Casserole 3.5 (142) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 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. Ingredients 1 ½ cups 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 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. Rate it Print