Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. shredded Monterey Jack cheese; 1 c. shredded Cheddar cheese; 1 medium onion, chopped; 1/2 c. sour cream; 2 Tbsp. fresh parsley; 1/4 tsp. salt; 1/4 tsp. pepper; 1 (15 oz.) can tomato sauce; 2/3 c. water; 1/3 c. chopped bell pepper; 1 Tbsp. chili powder; 1/2 tsp. dried oregano leaves; 1/4 tsp. ground cumin; 1 clove garlic, finely chopped; 8 tortillas; 1/4 c. shredded Cheddar cheese

Servings: persons

2 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
1 medium onion, chopped
1/2 c. sour cream
2 Tbsp. fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can tomato sauce
2/3 c. water
1/3 c. chopped bell pepper
1 Tbsp. chili powder
1/2 tsp. dried oregano leaves
1/4 tsp. ground cumin
1 clove garlic, finely chopped
8 tortillas
1/4 c. shredded Cheddar cheese

1
Heat oven to 350u00b0.
2
Mix Monterey Jack cheese, 1 cup Cheddar, onion, sour cream, parsley, salt and pepper; reserve.
3
Heat tomato sauce, water, bell pepper, chili powder, oregano, cumin and garlic to boiling; reduce heat.
4
Simmer, uncovered, 5 minutes.
5
Pour into greased pie plate, 8 or 9 x 1 1/4-inches.
6
Dip each tortilla into sauce to coat both sides.
7
Spoon about 1/4 cup cheese mix onto each tortilla and roll up.
8
Arrange in ungreased rectangular baking dish, 12 x 7 1/2 x 2-inches.
9
Pour remaining sauce over enchiladas.
10
Sprinkle with 1/4 cup Cheddar cheese.
11
Bake, uncovered, until hot and bubbly.
12
Garnish with sour cream and sliced olives or lime wedges if desired.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 c. shredded Monterey Jack cheese, 1 c. shredded Cheddar cheese, 1 medium onion, chopped, 1/2 c. sour cream, and more.

Yes, Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Casserole

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