Make Ahead Enchilada Casserole

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Servings: 2 cups Difficulty: Advanced
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Cheesy vegetarian enchiladas with a spicy tomato sauce, perfect for make-ahead dinners.
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This Make Ahead Enchilada Casserole is the ultimate weeknight hack for busy families. It features a creamy, homemade filling of Monterey Jack and cheddar cheeses mixed with fresh onion and herbs, rolled into soft flour tortillas. The dish is smothered in a rich, spicy tomato sauce simmered with garlic, cumin, and oregano for deep, authentic Mexican flavors. The beauty of this recipe lies in its flexibility; you can assemble the casserole up to 24 hours in advance and refrigerate it, allowing the flavors to meld beautifully before baking. When ready to serve, simply bake until hot and bubbly. It’s a satisfying, hearty vegetarian main that brings the warmth of a home-cooked meal to your table with minimal last-minute effort.

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Make Ahead Enchilada Casserole

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 410.4

Description

This Make Ahead Enchilada Casserole is the ultimate weeknight hack for busy families. It features a creamy, homemade filling of Monterey Jack and cheddar cheeses mixed with fresh onion and herbs, rolled into soft flour tortillas. The dish is smothered in a rich, spicy tomato sauce simmered with garlic, cumin, and oregano for deep, authentic Mexican flavors. The beauty of this recipe lies in its flexibility; you can assemble the casserole up to 24 hours in advance and refrigerate it, allowing the flavors to meld beautifully before baking. When ready to serve, simply bake until hot and bubbly. ItâÂÂs a satisfying, hearty vegetarian main that brings the warmth of a home-cooked meal to your table with minimal last-minute effort.

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine 2 cups Monterey Jack cheese, 1 cup cheddar cheese, chopped onion, sour cream, parsley, salt, and pepper. Mix until well combined and set aside.
  3. In a medium saucepan, combine tomato sauce, water, chopped green peppers, chili powder, oregano, cumin, and minced garlic.
  4. Heat the sauce mixture over medium-high heat, stirring occasionally, until it comes to a boil.
  5. Reduce heat to low and simmer uncovered for 5 minutes to allow flavors to meld.
  6. Pour about 1/2 cup of the hot sauce into the bottom of a 13x7 inch baking dish.
  7. Dip each tortilla briefly into the remaining sauce in the saucepan to coat both sides.
  8. Lay a dipped tortilla flat and spoon about 1/4 cup of the cheese mixture onto the center.
  9. Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  10. Pour the remaining sauce evenly over the rolled enchiladas.
  11. Sprinkle the top with the remaining 1/4 cup of shredded cheddar cheese.
  12. Bake uncovered for 35 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
  13. Let stand for 5 minutes before serving. Garnish with sour cream and sliced black olives if desired.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 410.4kcal
% Daily Value *
Total Fat 40.8g63%
Saturated Fat 25.2g126%
Cholesterol 104.4mg35%
Sodium 385.2mg17%
Total Carbohydrate 3.7g2%
Dietary Fiber 0.0g0%
Sugars 2.2g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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