This Tortilla Casserole is a comforting, hearty main dish that layers lightly fried corn tortillas with a rich, simmered tomato and onion sauce. The combination of sharp jack cheese, creamy sour cream, and zesty chile salsa creates a complex flavor profile that is both tangy and savory. It&# 226;ÂÂs an excellent choice for busy weeknights or casual gatherings, offering a satisfying alternative to traditional enchiladas. The texture contrasts between the soft, sauce-soaked tortillas and the melted cheese make every bite indulgent. Serve it warm with fresh cilantro or lime wedges for an extra burst of freshness.
Tortilla Casserole
Description
This Tortilla Casserole is a comforting, hearty main dish that layers lightly fried corn tortillas with a rich, simmered tomato and onion sauce. The combination of sharp jack cheese, creamy sour cream, and zesty chile salsa creates a complex flavor profile that is both tangy and savory. It&# 226;ÂÂs an excellent choice for busy weeknights or casual gatherings, offering a satisfying alternative to traditional enchiladas. The texture contrasts between the soft, sauce-soaked tortillas and the melted cheese make every bite indulgent. Serve it warm with fresh cilantro or lime wedges for an extra burst of freshness.Ingredients
Directions
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Heat 2 tablespoons of oil in a large skillet over medium heat.
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Add 1/2 cup of the chopped onion and sauté until tender, about 5 minutes.
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Add 1 can (15 oz) diced tomatoes, 1 packet of Spanish rice seasoning, and 2 tablespoons of chile salsa to the skillet.
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Simmer the sauce mixture for 15 to 20 minutes, stirring occasionally, until slightly thickened.
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Remove the sauce from heat and set aside to cool slightly.
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Heat a small amount of oil in a frying pan over medium-high heat.
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Lightly fry the 12 corn tortillas, about 10 to 15 seconds per side, until pliable but not crisp.
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Drain fried tortillas on paper towels.
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Preheat oven to 325 degrees F (165 degrees C).
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Pour 1/2 cup of the prepared sauce into the bottom of a 13x9-inch baking dish.
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Arrange a layer of fried tortillas over the sauce, allowing them to overlap slightly.
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Spoon 1/3 of the remaining sauce over the tortillas.
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Sprinkle with the remaining chopped onions and 1/3 of the shredded jack cheese.
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Repeat the layering process twice more to create three layers of tortillas, sauce, onions, and cheese.
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In a small bowl, combine 2 cups of sour cream with 1 teaspoon of seasoned salt.
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Spread the sour cream mixture evenly over the top layer of cheese, reaching the edges of the dish.
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Sprinkle lightly with seasoned pepper to taste.
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Bake in the preheated oven for 25 to 30 minutes, until the cheese is melted and the casserole is heated through.
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Let stand for 5 minutes before cutting into squares to serve.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 12.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 2.8g1%
- Dietary Fiber 0.5g2%
- Sugars 1.3g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the jack cheese with a vegan cheese alternative and the sour cream with a plant-based sour cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
You can substitute the Spanish rice seasoning with a standard taco seasoning mix if preferred.
Be careful not to over-fry the tortillas; they should remain soft to allow them to layer properly without breaking.
This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.
