Cheese Enchilada Casseroles Recipe
Make Cheese Enchilada Casseroles Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Casserole Base
Enchilada Sauce
Toppings (optional)
Method
Enchilada Sauce
- 1
Make roux and toast spices
In a medium saucepan over medium heat, warm 2 tbs vegetable oil. Add 2 tbs flour and whisk continuously for 1–2 minutes until lightly golden. Add 2 tbs chili powder, 1 tsp ground cumin, 1 tsp garlic powder, and 1/2 tsp onion powder; cook 30 seconds more while stirring to bloom the spices.
- 2
Add liquids and simmer
Slowly whisk in 2 cups tomato sauce and 1 cup chicken or vegetable broth until smooth. Bring to a simmer, then add 1 tbs apple cider vinegar, 1 tsp brown sugar, and 3/4 tsp salt. Reduce heat to low and simmer gently for 8–10 minutes, stirring occasionally, until sauce thickens slightly. Taste and adjust salt or chili powder for heat.
- 3
Cool slightly
Remove sauce from heat and let cool for 5 minutes so it’s easier to handle when assembling.
Casserole Base
- 4
- 5
Mix cheese filling
In a large bowl, combine 3 cups shredded cheddar, 2 cups shredded Monterey Jack, 1 cup crema or sour cream, 2 beaten eggs, 1/2 cup finely chopped white onion, 1/4 cup chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper. Stir until evenly incorporated — the mixture will be thick and spreadable.
- 6
Layer the casserole
Spread about 1/3 cup of the warm enchilada sauce across the bottom of the prepared baking dish to prevent sticking. Place two tortillas (slightly overlapping or torn to fit) over the sauce to form the first layer. Spread about one-third of the cheese filling evenly over the tortillas. Drizzle 1/3 cup enchilada sauce over the cheese layer. Repeat: add two more tortillas, another third of the cheese filling, and another 1/3 cup sauce. Finish with a final two tortillas, remaining cheese filling spread on top, and pour remaining sauce evenly over the top so it seeps into layers.
- 7
Top with extra cheese (optional)
If desired, sprinkle an extra 1/2 cup shredded cheese over the top for a cheesier crust. Cover loosely with foil for baking to prevent over-browning on top.
- 8
- 9
Rest and garnish
Let the casserole rest 8–10 minutes after removing from the oven so it firms up for cleaner slices. Garnish with diced tomatoes, sliced green onions, additional cilantro, sliced jalapeños, and lime wedges as desired. Serve warm.