Make Ahead Cheese Enchilada Casserole

Recipe by Denise in da Kitchen

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

Top Review by bizalmom1

I never post reviews but my family and I loved these cheese enchiladas so much that I felt compelled to do so. I made these last night and the were Wonderful! Since I did not feel like going to grocery store, I used only ingredients that were already in my kitchen so I had to make a few substitutions. First, for the filling, I used diced green onions rather than a regular onion. Also, I substituted fat free Greek yogurt for the sour cream. As for the sauce, I left out the green peppers because my husband does not like them. I used ground chili pepper rather than chili powder so I increased the cumin. We like things spicy so I added a lot of cayenne pepper and used refrigerated minced garlic rather than garlic cloves. I shredded the Cracker Barrel extra sharp cheese and combined with Pepper Jack shredded cheese. If I could award more than 5 stars I would; my family agreed that this should be the "go to" recipe for cheese enchiladas and that I should make the sauce for everything for which I used to use canned enchilada sauce. The sauce would also be great on beef or port tamales with some queso on top! Thank you for posting this recipe!

Ingredients Nutrition


  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.

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