Could this recipe BE any easier (that was my Chandler Bing impression)? Martha also included several enchilada sauce recipes to make, but I didn’t tear that page out, so I just used canned sauce. After baking them for 10 minutes, I took them out of the oven and sprinkled more cheese on top, then baked them some more to melt the cheese. On their own, these were pretty bland. But if you add toppings, like avocado, sour cream, etc., these are pretty good! Toby spiced his up with some hot sauce. These are good for when you have to get dinner on the table fast.
Cheese Enchilada Casserole
(Everyday Food, March 2011)
1 1/2 cups desired enchilada sauce
8 corn tortillas
2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination
Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving
Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.
makes 4 servings
Per serving (without sauce): 324 calories