Are you craving a comforting, cheesy, and utterly delicious meal that's also surprisingly quick to make? Look no further than this amazing cheese enchilada casserole! This recipe is perfect for busy weeknights, family gatherings, or any occasion where you want to impress your loved ones with minimal effort. Forget complicated techniques and lengthy prep times; this dish is all about simple ingredients and big flavor, making it one of the best recipes for even the busiest home cooks.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 8 corn tortillas
- 2 cups shredded Mexican cheese blend (Monterey Jack, cheddar, and pepper jack work well)
- 1 1/2 cups enchilada sauce (your favorite brand)
Instructions:
Get started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This simple step ensures easy cleanup and prevents sticking.
Sauté the aromatics: Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds a flavorful base for your casserole.
Build the sauce: Pour in the undrained can of diced tomatoes and green chilies. Stir in the chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together. This homemade enchilada sauce is far superior to store-bought!
Assemble the casserole: Pour a thin layer of enchilada sauce in the bottom of the prepared baking dish. This creates a flavorful base and prevents the tortillas from drying out.
Fill and layer: Fill each corn tortilla with about 1/4 cup of the cheese blend. Roll up tightly and place seam-down in the prepared baking dish. If your tortillas are dry, you can briefly warm them in the microwave to make them more pliable.
Top it off: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese generously on top.
Bake to perfection: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. The cheese should be gooey and the sauce should be heated through.
Serve and enjoy: Let the casserole cool slightly before serving. This easy and healthy meal is perfect served with your favorite Mexican sides like rice, beans, guacamole, or sour cream.
Cooking Tips for the Best Cheese Enchilada Casserole:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the sauce for extra heat.
- Use different cheeses: Experiment with different types of cheese, such as pepper jack, queso fresco, or even a blend of Mexican cheeses.
- Add protein: Boost the protein content by adding cooked chicken, ground beef, or black beans to the filling.
- Make it vegetarian: Omit the meat and add more vegetables, such as sautéed bell peppers or onions.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 15-20g Fat: 20-25g Carbohydrates: 25-30g
This cheese enchilada casserole is a delicious and easy recipe for a weeknight dinner, a potluck, or a casual get-together with friends and family. The simple steps and readily available ingredients make this a fantastic choice for homemade cooking, perfect for those seeking quick dinner ideas or healthy meals without sacrificing taste. Enjoy!