Best Cheese Enchilada Casserole Recipes

MAKE AHEAD CHEESE ENCHILADA CASSEROLE

Steps:

• 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.

CHEESE ENCHILADA CASSEROLE

Steps:

• 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.

BEEF AND CHEESE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees . Spray 8-inch square baking dish with no-stick cooking spray; set aside. Brown ground beef with onion in large nonstick skillet over medium-high heat, about 5 minutes.
• Stir in 2 cups water, Knorr® Rice Sides™ - Beef flavor and red pepper and cook according to package directions, stirring in zucchini during last 2 minutes of cook time. Remove from heat; stir in all but 1/2 cup enchilada sauce.
• Arrange 3 tortillas in baking dish, tearing 1 in half to cover bottom. Spread 1/2 of rice mixture over top, then top with 3 tortillas and remaining rice mixture. Top with remaining tortillas; spread with remaining 1/2 cup sauce and sprinkle with cheese.
• Bake 25 minutes until bubbly around edges. Let stand 10 minutes before serving.

CHEESE AND BEAN ENCHILADA CASSEROLE

Steps:

• Combine the flour and oil in 2 quart saucepan and stir til smooth.
• Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
• Add garlic, onion, salt, oregano, and red chile to the sauce.
• Bring to a boil over medium heat, stirring frequently.
• While sauce is heating, grate the cheese and drain the can of beans.
• When sauce has boiled and thickened a bit, remove from heat.
• Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
• Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
• Spread beans in an even layer on top of the tortilla layer.
• Spread cottage cheese on top of bean layer.
• Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
• Spread 1/2 of the remaining sauce over this.
• Put a second layer of 6 tortillas on top.
• Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
• Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
• Serve with sour cream if desired.

HAM & CHEESE ENCHILADA CASSEROLE

Steps:

• 1. Preheat the oven to 350 degrees. Take a lasagna size pan (if using a 9x13 pan you may need fewer ingredients) and drizzle some of the enchilada sauce (shake the can before opening) over the bottom of the pan to cover.
• 2. Use 6 tortillas to cover the bottom of the pain and top with enchilada sauce (this will use up the rest of the first can). Layer sliced ham to cover. Shred one pound of cheese (you may use less if desired) and cover the ham. Sprinkle on some of the chopped green onions and one can (drained) of the halved black olives.
• 3. Top this layer with another 6 tortillas, cover them with enchilada sauce and repeat the steps above. Cover with the last 6 tortillas and the remainder of the enchilada sauce. Sprinkle the Mexican blend cheese on top for color (and if you have any green onions or olives left over you may add those too).
• 4. Bake at 350 degrees until all ingredients are well melted, about 35 to 45 minutes. Remove from the oven and cool for 10 to 15 minutes. Cut as you would a lasagna and serve with sour cream, shredded lettuce and your favorite salsa. Great with beans and rice. Leftovers heat up very well in the microwave.

BEANS & BARLEY RESTAURANT'S THREE-CHEESE ENCHILADA CASSEROLE

Steps:

• Directions for Enchilada Sauce:.
• Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer for about 10 minutes.
• Directions for Enchiladas:.
• Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce.
• Add about half of tortillas, overlapping slightly to completely cover pan.
• Combine cheeses in medium bowl.
• Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.
• Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives.
• Top with remaining tortillas and remaining sauce.
• Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven.
• Immediately add remaining cheese and vegetables.
• Bake uncovered another 10 - 15 minutes.
• Meanwhile, make guacamole.
• Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro.
• Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.

SEASON'S CHEESE & CHILE ENCHILADA CROCK POT CASSEROLE

Steps:

• In a medium skillet, sauté the onion and garlic in the oil; add the ground beef to brown. Drain the fat from the beef; add the taco seasoning, salsa and mix thoroughly.
• In a mixing bowl, combine the cream of mushroom soup with the diced green chilies.
• Spray the crock pot with cooking spray. Then spoon in 3 TBSP soup mixture and spread to cover the bottom of the stoneware.
• Then layer with tortillas, soup mixture, ground beef mixture, cheese mixture. Continue making these layers until you have used all of the ingredients.
• Cover and cook on low 6-8 hours.
• In a small mixing bowl combine sour cream and salsa, a sprinkling of black olives and garnish with green onions.

CHEESE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375°F
• Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of 11x7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
• Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375F for 20 minutes or until cheese is melted.

BERDIE'S CHEESE ENCHILADA CASSEROLE

Steps:

• pre-heat oven to 350 degrees.
• In a 2 1/2 quart banking dish layer tortillas, sauce and cheese until the dish is full.
• Bake for 20 to 30 minutes uncovered.
• Enjoy!