Berdie's Cheese Enchilada Casserole

READY IN: 40mins
Recipe by Berdie

If you love red enchiladas this is a fast, easy and non-messy way to enjoy them. This recipe is also great for potlucks.

Top Review by Muffin Goddess

This was a good way for me to use up some kinda tough storebought corn tortillas (tortillas too tough to eat warmed and out-of-hand are usually excellent for this type of dish). I used homemade enchilada sauce instead of canned (Recipe#71916 ), and I added some leftover shredded rotisserie chicken that I needed to use up because this seemed like a good place to put it. I also only needed about 12 tortillas, but I think mine were 6 inch instead of 4 inch. I didn't get to snap a picture before DH dug into it and messed it up, but I topped it with some chopped green onions, sour cream, and sliced avocado when it came out of the oven. This was a good "not much time before work" or "don't feel like cooking anything elaborate" kind of recipe, and DH seemed to enjoy it quite a bit (which is always a major bonus). Thanks for posting! Made for PAC Fall 08

Ingredients Nutrition

  • 35 (158 inch) corn tortillas
  • 2 (566.99 g) can red enchilada sauce (I like to use HOT)
  • 453.59 g Mexican blend cheese (munster also works well)


  1. pre-heat oven to 350 degrees.
  2. In a 2 1/2 quart banking dish layer tortillas, sauce and cheese until the dish is full.
  3. Bake for 20 to 30 minutes uncovered.
  4. Enjoy!

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