Make Ahead Cheese Enchilada Casserole
Prepare to wow your taste buds with this Make Ahead Cheese Enchilada Casserole—a crowd-pleasing, layered Mexican-inspired dish that's as convenient as it is delicious. This recipe features soft corn tortillas soaked in zesty enchilada sauce, layered with a rich blend of cheddar and Monterey Jack cheeses, and a savory filling of sautéed onions, green chiles, and spices like cumin and garlic powder. Designed with simplicity in mind, this casserole can be prepped in just 20 minutes, making it the perfect make-ahead meal for busy weeknights, potlucks, or family gatherings. With its bubbling, golden cheese topping and optional fresh cilantro garnish, this baked enchilada casserole is a comforting, flavorful dish that will leave everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 24 ounces Enchilada sauce
- 2 tablespoons Canola oil
- 1 cup Diced onion
- 4 ounces Diced green chiles (canned)
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Heat the canola oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the diced green chiles, garlic powder, ground cumin, and salt. Cook for an additional 1-2 minutes. Remove the skillet from the heat and set aside.
In a medium bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Set aside about 1 cup of the mix for topping the casserole.
Pour a thin layer of enchilada sauce at the bottom of the greased baking dish.
Warm the corn tortillas slightly (either in a dry skillet or microwave) to make them pliable. Dip each tortilla lightly in the enchilada sauce to coat it.
Layer the bottom of the baking dish with 4 tortillas, overlapping slightly to cover the base.
Sprinkle 1/3 of the sautéed onion mixture over the tortillas, followed by 1/3 of the cheese mixture.
Repeat the layers (tortillas, onion mixture, cheese) two more times, finishing with a layer of tortillas.
Pour the remaining enchilada sauce evenly over the top of the casserole, making sure the edges are covered to prevent drying.
Sprinkle the reserved 1 cup of cheese mixture over the top of the sauce.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with chopped fresh cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 9139 mg | 397% | |
| Total Carbohydrate | 336.5 g | 122% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 26.1 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4463 mg | 343% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
