Make Ahead Cheese Enchilada Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work. Ingredients:
2 cups monterey jack cheese, shredded |
1 cup cheddar cheese, shredded |
1 onion, chopped |
1/2 cup sour cream |
2 tablespoons fresh parsley (optional) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
15 ounces tomato sauce |
2/3 cup water |
1/3 cup green pepper, chopped |
1 tablespoon chili powder |
1/2 teaspoon oregano |
1/4 teaspoon ground cumin |
1 garlic clove, minced |
8 flour tortillas |
1/4 cup cheddar cheese, shredded |
Directions:
1. Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
2. Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
3. Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
4. Dip each tortilla into sauce to coat both sides.
5. Spoon about 1/4 cup of the cheese mixture onto each tortilla.
6. Roll tortilla around filling.
7. Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
8. Pour remaining sauce over enchiladas.
9. Sprinkle with 1/4 cup cheddar cheese.
10. Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.
11. Garnish with sour cream and sliced black olives.
12. **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.
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