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Make Ahead Cheese Enchilada Casserole

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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 Nutrition


  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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