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Cheese Enchilada Caserole

October 12, 2013

This is another recipe I’ve had for a long time and have no idea where it came from. Likely the great vast internet somewhere… But it’s a good one! This makes an 9×13-inch pan full which is a lot for two people. So I make it as two 9×9-inch dishes and froze one.

Enchilada Caserole

Difficulty: Medium
Prep Time: 30 min
Cook Time: 20 min
Total Time: 50 min
Yield: 8 enchiladas
Taste: Good

Ingredients:
2 cups shredded Monterrey Jack cheese
1 cup shredded cheddar cheese
1 onion, chopped
1/2 cup sour cream
2 tbs fresh parsley
1/4 tsp salt
1/4 tsp black pepper
10 oz tomato sauce
2/3 cup water
1 green pepper, chopped
1 tbs chili powder
1/2 tsp oregano
1/4 tsp cumin
1 garlic clove, minced
8 flour tortilla
1/4 cup cheddar cheese
Optional toppings: sour cream, black olives, avocado, salsa, cilantro

Procedure:

1) Preheat oven to 350 degrees F

2) Combine tomato sauce, water, green pepper, chili powder, oregano, cumin, and garlic in a medium sauce pan and heat to boiling while stirring occasionally. Reduce heat and simmer uncovered for 5 min.

3) Mix Monterrey cheese, 1 cup cheddar, onion, sour cream, parsley, salt, and pepper in a medium bowl.

4) Pour tomato sauce mixture into a 9-inch ungreased pan.

5) Dip tortillas in tomato sauce mixture covering both sides.

6) Place soaked tortilla in 9×13-inch casserole dish (or two 9×9-inxh dishes) and put 1/4 cup (1/8th of mixture) onto the tortilla.

7) Fold two ends of the tortilla to the middle followed by folding the other two ends (90 degrees to the fist two) to the middle. Place enchilada with the seem side down in dish.

8) Repeat steps 5-7 for all 8 tortillas.

8) Pour remaining tomato sauce mixture over enchiladas and sprinkle top with remaining 1/4 cup cheddar cheese.

9) Bake uncovered for 20 min or until hot and bubbling. Can garnish with sour cream, black olives, avocado, salsa, cilantro.

Source: Internet???

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From → Main Dish

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