Sour Cream Tortilla Casserole

This Sour Cream Tortilla Casserole is a comforting, family-friendly meal that combines the best elements of enchiladas and nachos into a single baking dish. Layers of lightly fried corn tortillas are nestled between a rich, homemade tomato sauce seasoned with Mexican spices and a generous amount of grated Monterey Jack cheese. The top layer features a velvety sour cream mixture that bakes into a golden, creamy crust. It's perfect for busy weeknights or casual gatherings, offering a satisfying balance of savory, tangy, and cheesy flavors.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 1817

Dietary: Vegetarian

Description

This Sour Cream Tortilla Casserole is a comforting, family-friendly meal that combines the best elements of enchiladas and nachos into a single baking dish. Layers of lightly fried corn tortillas are nestled between a rich, homemade tomato sauce seasoned with Mexican spices and a generous amount of grated Monterey Jack cheese. The top layer features a velvety sour cream mixture that bakes into a golden, creamy crust. It's perfect for busy weeknights or casual gatherings, offering a satisfying balance of savory, tangy, and cheesy flavors.

Directions

1
Sauté the first 1/2 cup of chopped onion in 2 tablespoons of salad oil until tender.
2
Add the canned tomatoes, Mexican rice seasoning mix, and jalapeño salsa to the skillet, breaking up the tomatoes with a spoon.
3
Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes.
4
Remove the sauce from heat and set aside to cool slightly.
5
Preheat your oven to 325°F (165°C).
6
Lightly fry the corn tortillas in the remaining 1/2 cup of salad oil for 10 to 15 seconds on each side until pliable but not crisp. Drain on paper towels.
7
Spread 1/2 cup of the prepared tomato sauce into the bottom of a 13x9x2-inch baking dish.
8
Arrange a layer of fried tortillas over the sauce, allowing them to overlap slightly.
9
Top the tortillas with one-third of the remaining sauce, half of the remaining chopped onion, and one-third of the grated Monterey Jack cheese.
10
Repeat this layering process two more times to create three layers of tortillas, sauce, onion, and cheese.
11
Combine the sour cream and seasoned salt in a small bowl, then spread this mixture evenly over the top layer of cheese, reaching to the edges of the dish.
12
Sprinkle lightly with seasoned pepper.
13
Bake uncovered in the preheated oven for 25 to 30 minutes, until the top is golden and bubbly.
14
Let stand for 5 minutes before cutting into squares to serve.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1817kcal

% Daily Value *
Total Fat 124g191%
Saturated Fat 49g246%
Cholesterol 162mg54%
Sodium 8469mg353%
Total Carbohydrate 137g46%
Dietary Fiber 17g68%
Sugars 32g
Protein 33g66%

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

Keywords: casserole, mexican, tortilla, sour cream, monterey jack, tomato sauce, vegetarian, baking, comfort food, layered, cheese, weeknight dinner

Read it online: https://www.chefs-mate.com/recipe/sour-cream-tortilla-casserole/