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Cheese Enchilada Casserole

20 Mar
Jason and I love tacos and enchiladas. While the real Mexican food from an authentic restaurant is obviously as good as it gets, we rarely eat out, so our home-made variety usually suffices. This recipe turned out delicious and was very easy to make. It could be prepared ahead of time, so when you get home you just need to pop it in the oven.

Cheese Enchilada Casserole

Recipe from EatingWell.Com
Serves 4-6

Ingredients

  • 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 1 cup salsa
  • 1 cup fat-free sour cream
  • 1/3 cup sliced onions
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 9 (6-inch) corn tortillas
  • Cooking spray
  • 1 cup taco sauce (such as Ortega)
  • 1/4 cup shredded Mozzarella

Directions

  1. Preheat oven to 375°.
  2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
  3. Pour taco sauce over tortillas; sprinkle with Monetary Jack cheese. Bake at 375° for 20 minutes or until cheese melts. 

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Posted by on March 20, 2009 in Casserole, Vegetarian

 

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