Make Ahead Cheese Enchilada Casserole

Total Time
30 mins
30 mins

This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.

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