⁑ How To Make MAKE AHEAD CHEESE ENCHILADA CASSEROLE

TESTED & PERFECTED MAKE AHEAD CHEESE ENCHILADA CASSEROLE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

MAKE AHEAD CHEESE ENCHILADA CASSEROLE


INGREDIENTS

2 cups monterey jack cheese, shredded 1 cup cheddar cheese, shredded 1 onion, chopped 1?2 cup sour cream 2 tablespoons fresh parsley (optional) 1?4 teaspoon salt 1?4 teaspoon black pepper 15 ounces tomato sauce 2?3 cup water 1?3 cup green pepper, chopped 1 tablespoon chili powder 1?2 teaspoon oregano 1?4 teaspoon ground cumin 1 garlic clove, minced 8 flour tortillas 1?4 cup cheddar cheese, shredded


DIRECTIONS

Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside. Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup of the cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar cheese. Bake uncovered at 350F for about 20 minutes, or until hot and bubbling. Garnish with sour cream and sliced black olives. **NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350F oven for 35 minutes.




by: Denise in da Kitchen

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