Cheese Enchilada Casserole
“Enchiladas Rojas”

Enchiladas usually take quite a bit of time in the kitchen, but this easy casserole comes together in a matter of minutes. Enchilada means to season with chili, but don’t be intimidated by this cheesy dish that is far from spicy. The chili flavors are definitely present, but nothing unbearable. In fact, this traditional Mexican dish is packed with flavors everyone will want seconds of.

I tend to make a variety of enchiladas, these just happen to be super quick. Skip the traditional rolling and place them straight in the oven for unbelievably quick and tasty enchiladas. Don’t forget to add your favorite toppings to get this casserole even more outrageously delicious.

📝 All you need:
•red enchilada sauce
•corn tortillas
•cheese - Mexican/fiesta blend
*Toppings, optional
•tomatoes
•cilantro
•red onions
•avocado

Directions
•Preheat oven to 350 degrees Fahrenheit.

•Stack your layers
*First step - spread enchilada sauce in a baking pan or dish. Layer tortillas over the sauce. It's okay if they overlap. Layer lots of cheese all over tortillas.
*Second - layer more enchilada sauce. Add another layer of tortillas over the sauce. Layer more cheese over the tortillas. Depending on the baking dish - you'll want to do about 2 to 3 layers of sauce, tortillas + cheese before completing the third step.
*Third - spread more enchilada sauce and sprinkle a layer of cheese on top. Bake uncovered for 20 minutes at 350 degrees. Let cool, then garnish by adding your favorite toppings.

Helpful tips
*No measurements here, all preference.
*Homemade enchilada sauce is always best. For convenience, I used Old El Paso red enchilada sauce. You can use any red enchilada sauce, but remember the sauce and toppings are what flavors this recipe the most.
*You can use any type of shredded or grated cheese. Mexican or Fiesta blend has the perfect mix, so I recommend using this blend.
*If you're adding meat or other ingredients to the casserole - first spread the sauce, layer the tortillas, layer the meat or other ingredients, then layer on the cheese.
*Feel free to add toppings to the enchiladas before baking. I prefer to garnish after. It just gives the dish a crisp texture and a variety of flavors. Some add olives and sour cream, and others don't add toppings at all. I've tried this casserole many ways, and it always turns out good.
*Enoy this casserole as is, or pair it with rice and beans.
*Refrigerate any leftovers. Enchiladas are even better the next day!

🌷 Connect with me on my other socials @resesrecipes for more fun and easy dishes!

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Many blessings friends,
Rese 💛

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