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Cheese Enchilada Casserole Recipe
Ingredients:
- 12 pcs corn tortillas
- 3 cups shredded cheddar cheese
- 2 cups enchilada sauce
- 1 cup optional diced onions
Instructions:
- preheat your oven to 375°f (190°c).
- in a baking dish, spread a thin layer of enchilada sauce.
- place a layer of corn tortillas over the sauce.
- sprinkle a layer of shredded cheese and diced onions (if using) over the tortillas.
- repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
- let it cool for a few minutes before serving.
What You Will Need
Read more: Cheese and Onion Enchilada Casserole Recipe
What you will need to make cheese enchilada casserole
- Corn tortillas: Provide the base structure, soaking up the sauce and holding everything together in delicious layers.
- Shredded cheddar cheese: Melts beautifully, creating gooey, cheesy layers that make the casserole rich and satisfying.
- Enchilada sauce: Adds essential flavor and moisture, tying all the ingredients together with a spicy, tangy kick.
- Diced onions: Optional but adds a bit of crunch and a sharp, savory flavor that complements the cheese and sauce.
Tools and Instruments Required
What tools/instruments will be needed to make Cheese Enchilada Casserole Recipe
- Baking dish: Essential for layering and baking the casserole evenly.
- Oven: Needed to bake the casserole until the cheese is bubbly and golden.
- Cheese grater: Useful for shredding the cheddar cheese.
- Knife: Handy for dicing onions if you choose to include them.
Cheese Enchilada Casserole
A simple and delicious cheese enchilada casserole recipe.
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Ingredients:
Main Ingredients
- 12 pcs Corn Tortillas
- 3 cups Shredded Cheddar Cheese
- 2 cups Enchilada Sauce
- 1 cup Diced Onions optional
Instructions:
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a thin layer of enchilada sauce.
- Place a layer of corn tortillas over the sauce.
- Sprinkle a layer of shredded cheese and diced onions (if using) over the tortillas.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add other ingredients like black beans or bell peppers for extra flavor.
Read more: Cream Cheese Beef Enchilada Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 800mgPotassium: 200mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 30 minutes, and bake as directed.
Using corn tortillas instead of flour tortillas in this Cheese Enchilada Casserole gives it a more authentic Mexican flavor and a slightly firmer texture.
Frequently Asked Questions
FAQ:
How do I prevent the tortillas from getting soggy?
Lightly fry the tortillas before layering them in the casserole.
Can I use flour tortillas instead of corn?
Yes, but the texture will be different. Corn tortillas hold up better.
Can I add meat to this recipe?
Absolutely! Cooked ground beef or shredded chicken works well.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Yes, assemble it and refrigerate for up to 24 hours before baking.
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