Creamy Cheese Enchilada Casserole

10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #40461

April 11, 2023



"A quick prep vegetarian casserole with all of the flavors of creamy green enchiladas with half of the work! I have use both corn and flour tortillas, typically whatever is leftover in the pantry and needs to be used. I prefer the corn, my kids prefer the flour, but both are good. Use whatever green enchilada sauce you like (with your preferred heat setting). I like to grate my cheese off the block because it melts better. I typically use a white cheese like Pepper Jack or Monterey Jack, but use your favorite cheese. And speaking of cheese, you can use more, if you want an extra cheesy casserole."

Original is 4-6 servings

Nutritional

  • Serving Size: 1 (253 g)
  • Calories 527.7
  • Total Fat - 29.4 g
  • Saturated Fat - 15 g
  • Cholesterol - 96.5 mg
  • Sodium - 1473.3 mg
  • Total Carbohydrate - 36.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 21.8 g
  • Protein - 29.6 g
  • Calcium - 801.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the oven to 375°F.

Step 2

In a medium mixing bowl, combine the enchilada sauce, mushroom soup, tomato and onion. Stir until well combined.

Step 3

Grease a 9"x9" baking dish, then spoon a little bit of the sauce mix onto the bottom of the dish to prevent the tortillas from sticking.

Step 4

Place 4 tortillas on the bottom of the dish, so they cover the whole dish (it's okay of they overlap), then evenly cover with a cup of shredded cheese; spoon one third of the sauce mix over the cheese. This creates the first layer of the casserole.

Step 5

Repeat the previous step to create the second layer of the casserole (tortillas, cheese, sauce).

Step 6

Top the second layer of the casserole with the remaining tortillas and sauce (do not add cheese to the top layer yet).

Step 7

Tightly cover the the casserole dish with aluminum foil and bake for 25 minutes.

Step 8

Remove the aluminum foil, sprinkle the remaining cup of cheese over the sauce and bake and additional 5 minutes or until the cheese you just added is melted and bubbling.

Step 9

Sprinkle with cilantro and serve hot.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If using canned vegetables, be sure to drain them before adding them to the sauce mix.
  • For a spicier casserole, use a pepper jack cheese or add diced jalapeños to the sauce mix.

  • Substitute the Pepper Jack or Monterey Jack cheese for vegan cheese. The benefit of this substitution is that it makes the dish vegan-friendly and allows those who follow a vegan diet to enjoy the dish.
  • Substitute the condensed cream of mushroom soup for a vegan cream soup. The benefit of this substitution is that it makes the dish vegan-friendly and allows those who follow a vegan diet to enjoy the dish.

Mexican-Style Creamy Cheese Enchilada Casserole Replace the Pepper Jack or Monterey Jack cheese with Mexican-style cheese, such as queso blanco or queso fresco. Add 1/2 cup of cooked and drained ground beef or shredded chicken to the casserole before baking. Replace the diced tomatoes with 1/2 cup of drained canned black beans. Sprinkle 1/4 cup of sliced black olives over the top of the casserole before baking.



Mexican Street Corn Salad: This Mexican Street Corn Salad is a delicious side dish to accompany the Creamy Cheese Enchilada Casserole. It's a flavorful mix of charred corn, creamy mayonnaise, tangy lime juice, and salty Cotija cheese. The sweetness of the corn paired with the creaminess of the mayonnaise and the salty Cotija cheese is a perfect complement to the cheesy enchilada casserole.


Mexican Rice: This Mexican Rice is a great side dish to accompany the Creamy Cheese Enchilada Casserole. It's a flavorful mix of long grain white rice, tomato sauce, garlic, onion, and cilantro. The sweetness of the tomato sauce paired with the nutty flavor of the rice is a perfect complement to the cheesy enchilada casserole. Plus, it's a great way to add a little extra protein to the meal.




FAQ

Q: How do I make the casserole extra cheesy?

A: To make the casserole extra cheesy, you can use more cheese than the recipe calls for and sprinkle an additional cup of cheese over the top before baking for the final 5 minutes.



Q: How long should I bake the casserole?

A: The baking time for the casserole will depend on the recipe you are using. Generally, casseroles should be baked for 25-30 minutes at 350°F. Check the recipe for exact baking times.

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Fun facts:

The Pepper Jack cheese used in this recipe was first created in 1988 by Monterey Jack cheese creator David Jacks.

The casserole dish used in this recipe was first popularized by the iconic Julia Child, who wrote extensively about the importance of casseroles in her cookbooks.