Make Ahead Cheese Enchilada Casserole

"This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work."
 
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photo by amandawitt85 photo by amandawitt85
photo by amandawitt85
photo by lauralie41 photo by lauralie41
photo by lauralie41 photo by lauralie41
Ready In:
1hr
Ingredients:
16
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. I never post reviews but my family and I loved these cheese enchiladas so much that I felt compelled to do so. I made these last night and the were Wonderful! Since I did not feel like going to grocery store, I used only ingredients that were already in my kitchen so I had to make a few substitutions. First, for the filling, I used diced green onions rather than a regular onion. Also, I substituted fat free Greek yogurt for the sour cream. As for the sauce, I left out the green peppers because my husband does not like them. I used ground chili pepper rather than chili powder so I increased the cumin. We like things spicy so I added a lot of cayenne pepper and used refrigerated minced garlic rather than garlic cloves. I shredded the Cracker Barrel extra sharp cheese and combined with Pepper Jack shredded cheese. If I could award more than 5 stars I would; my family agreed that this should be the "go to" recipe for cheese enchiladas and that I should make the sauce for everything for which I used to use canned enchilada sauce. The sauce would also be great on beef or port tamales with some queso on top! Thank you for posting this recipe!
     
  2. This is a delicious casserole and so easy to make. I wouldn't change a thing.
     
  3. We loved these! Thanks for posting this one! We found them very flavorful without being too spicy for my little ones (who gobbled them up). I doubled the sauce and used it all, as another reviewer suggested. This made them nice and saucy, which we like. I made them with multigrain flour tortillas, light sour cream and used a shredded mexican cheese blend (no seasnonings) in place of the listed cheeses, as my store was out of monterey jack. This one made it to the recipe binder!
     
  4. I made these early in the day and then baked them in the evening for dinner. I love being able to make dishes for dinner ahead of time. I also lightened it up considereably by using low fat 4 cheese mexican cheese and low fat sour cream. I used a 1/4 cup measure for the fillling and the amount was perfect for 8 flour tortillas. I did double the sauce as suggested by another reviewer because I thought some of it would get soaked up sitting in the fridge all day and we like lots of sauce. It was not too much. This was fairly easy to assemble and very convenient since it could be fixed ahead. I also have everything on hand that it takes to make it. Oh and did I mention that they were delicious and enjoyed by 3 generations of my family? Thank you for sharing your deelish recipe with us Denise!
     
  5. Nice tasting and easy to make enchiladas. I did have some filling left over so I spread that on top along with the sauce. Next time I will double the ingredients for the sauce, DH likes to have extra. Perfect amount of spices for us too. Thank you for a great recipe!
     
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Tweaks

  1. I never post reviews but my family and I loved these cheese enchiladas so much that I felt compelled to do so. I made these last night and the were Wonderful! Since I did not feel like going to grocery store, I used only ingredients that were already in my kitchen so I had to make a few substitutions. First, for the filling, I used diced green onions rather than a regular onion. Also, I substituted fat free Greek yogurt for the sour cream. As for the sauce, I left out the green peppers because my husband does not like them. I used ground chili pepper rather than chili powder so I increased the cumin. We like things spicy so I added a lot of cayenne pepper and used refrigerated minced garlic rather than garlic cloves. I shredded the Cracker Barrel extra sharp cheese and combined with Pepper Jack shredded cheese. If I could award more than 5 stars I would; my family agreed that this should be the "go to" recipe for cheese enchiladas and that I should make the sauce for everything for which I used to use canned enchilada sauce. The sauce would also be great on beef or port tamales with some queso on top! Thank you for posting this recipe!
     

RECIPE SUBMITTED BY

I LOVE to cook and eat and read cookbooks. My kitchen really does overfloweth with them and of course this has quickly become my favorite cooking site! I live with my husband in a small town in eastern Connecticut. We are both retired. My children are all grown and have families of their own now. Our 3 grandchildren and 1 great-granddaughter all live in Florida and it goes without saying that we miss them very much, so when my husband retired last year we celebrated by buying a small RV! We so enjoyed driving it to Florida to spend the holidays with the little ones. Although COVID has prevented us from repeating the trip this year, I am enjoying learning new recipes to make in our RV for next year. I think the Instant Pot and the Crock Pot will be my new best friends while traveling!
 
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