Cheese Enchilada Casserole

By kelsa94

Ingredients

• cups of one of the following enchilada sauces:
• Tomato-Jalapeno Enchilada Sauce
• Tomatillo Enchilada Sauce
• Chile-Raisin Enchilada Sauce
• 8 corn tortillas
• 2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination
• Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.

Cook's Note
Instead of a casserole, cook enchiladas open-faced; you can make the full batch or just enough to feed two. To make: Place tortillas on a baking sheet and top each with 1/4 cup cheese. Bake at 350 degrees until cheese melts, 5 minutes; fold or roll to close. Serve with sauce and toppings