|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||42%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Forget the Mexican takeout—this cheese enchilada casserole recipe is a great choice for an easy family supper. The homemade enchilada sauce is a cinch to make and a healthier option to store-bought. Plus, you can play with the ingredients a little to add some spice. (Also adding chopped mild or hot chile peppers to this dish at the end will do the trick.)
This recipe calls for either cheddar or a Mexican cheese blend, which is most often a combination of four kinds of cheese—usually cheddar, Monterey Jack, queso quesadilla and asadero.
Since this recipe doesn't contain any meat, it is a great vegetarian meal–just be sure to opt for vegetable broth instead of chicken. Feel free to add other vegetables, like sautéed sliced red and yellow bell peppers, to make this dish more filling. Each tortilla is on the small side, so these are perfect served as appetizers or even an afternoon snack for the kids.
- 1 1/2 cups chicken broth
- 1 can/14 1/2 ounces tomatoes (drained and crushed)
- 1 tablespoon chili powder
- 1/4 teaspoon oregano
- 1/8 teaspoon cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 3 cups cheddar cheese (or a Mexican blend of cheeses, shredded)
- 1/3 cup onion (finely chopped)
- 16 corn tortillas (6-inch)
- Optional: sliced ripe black olives
- Optional: mild or hot chili peppers (chopped)
Preheat oven to 350 F. Lightly grease a 9x13x2-inch casserole dish.
In a saucepan, combine chicken broth, crushed tomatoes, chili powder, oregano, cumin, garlic powder, and salt. Bring to a boil over medium heat; reduce heat and simmer, uncovered, for 15 minutes.
In a small bowl, combine 2 1/2 cups cheese and onions.
Warm tortillas in the microwave, separated by damp paper towels, for 30 to 40 seconds. Dip them in the tomato sauce mixture and lay them in a prepared casserole dish.
Fill each tortilla with cheese and onion mixture; roll and place snugly next to each other. Repeat until dish is full. Sprinkle remaining 1/2 cup cheese on top.
Bake for 25 to 30 minutes, or until cheese is melted and bubbly. Sprinkle with sliced olives and chili peppers, if desired.