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Cheese Enchilada Casserole

Cheese Enchilada Casserole Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 (4 oz) can diced green chiles
  • 2 cups red enchilada sauce
  • 12 (6-inch) corn tortillas
  • 3 cups (12 oz) shredded cheddar and Monterey Jack cheese
  • ¼ cup sliced black olives (optional)
  • fresh cilantro and sour cream for serving

Method
 

  1. Heat oil in a skillet over medium heat. Cook onion 4–5 minutes until soft, then add garlic and green chiles; cook 1 minute. Remove from heat.
  2. Spread ½ cup sauce in a 9x13-inch dish. Layer 6 tortillas, half the onion mixture, ½ cup sauce, and 1½ cups cheese. Repeat layers with remaining tortillas, onion mixture, 1 cup sauce, and 1½ cups cheese. Top with olives if using.
  3. Preheat oven to 375°F (190°C). Bake uncovered 20–22 minutes until cheese melts and sauce bubbles at the edges.
  4. Rest 5 minutes, then slice into squares. Garnish with cilantro and sour cream.

Notes

You can assemble the casserole up to a day ahead, cover it, and refrigerate. Add about 5 minutes to the bake time if cooking it straight from cold.