Make Ahead Cheese Enchilada Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.