Make Ahead Enchilada Casserole
Make ahead enchilada casserole combines cheesy, savory flavors with peppers and spices, perfect for family dinners or entertaining guests seeking a hearty Mexican-inspired dish.
Ingredients
- 2 cups monterey jack cheese shredded ⓘ
- 1 cup cheddar cheese shredded ⓘ
- 1 onion chopped ⓘ
- 1/2 cup sour cream ⓘ
- 2 Tbsp. fresh parsley (optional) ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 15 oz. tomato sauce ⓘ
- 2/3 cup water ⓘ
- 1/3 cup green peppers chopped ⓘ
- 1 Tbsp. chili powder ⓘ
- 1/2 tsp. oregano ⓘ
- 1/4 tsp. ground cumin ⓘ
- 1 garlic clove minced ⓘ
- 8 flour tortillas ⓘ
Instructions
- Mix monterey jack cheese, 1 cup cheddar cheese, chopped onion, sour cream, fresh parsley (if using), salt, and pepper in a bowl.
- Set the cheese mixture aside.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or using a blend of cheeses, such as pepper jack for a spicy kick. If you don't have fresh parsley, dried parsley can be a good substitute. To add more vegetables, you might include black beans or corn from Mexican recipes. Don't hesitate to adjust the spices to suit your taste.
Serving Suggestions
Serve this enchilada casserole with a side of Mexican rice or a fresh green salad for a complete meal. It pairs wonderfully with Elote Con Crema (Corn And Cream) or Casa Fiesta Grand Slam Dip for added flavor. Garnish with additional fresh parsley or sliced green onions for a pop of color and freshness.
Storage & Reheating
Store leftover enchilada casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, about 20-25 minutes. For a quicker option, microwave individual portions for 2-3 minutes, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Make Ahead Enchilada Casserole contains roughly 997 calories, with 46g protein, 106g carbohydrates, and 54g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (135% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to a day in advance. Just assemble it, cover it tightly with plastic wrap or foil, and refrigerate. When you're ready to bake, remove the cover and bake as directed, adding an extra 10-15 minutes to the cooking time if it's coming straight from the fridge.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, corn tortillas are a great substitute. They can be layered just like flour tortillas. Alternatively, you could use whole wheat tortillas for a healthier twist. Just ensure they are soft enough to roll without cracking, especially if you plan to layer them.
Can I freeze the enchilada casserole?
Yes, this casserole freezes well! Prepare it as directed, then cover tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake as usual, or bake directly from frozen, increasing the cooking time by about 15-20 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).