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Receta Make Ahead Enchilada Casserole
by Global Cookbook

Make Ahead Enchilada Casserole
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Ingredientes

  • 2 c. Monterey jack cheese -- Shredded
  • 1 c. Cheddar cheese, lowfat -- Shredded
  • 1 x Onion -- minced
  • 1/2 c. Lowfat sour cream
  • 2 Tbsp. Fresh parsley -- optional
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 15 ounce Tomato sauce
  • 2/3 c. Water
  • 1/3 c. Green peppers -- minced
  • 1 Tbsp. Chili pwdr
  • 1/2 tsp Oregano
  • 1/4 tsp Grnd cumin
  • 1 x Garlic clove -- chopped
  • 8 x Flour tortillas
  • 1/4 c. Cheddar cheese, lowfat -- Shredded

Direcciones

  1. Mix Monterey cheese, 1 c. cheddar cheese, onion, lowfat sour cream, parsley, salt and pepper. Set aside.
  2. Combine the tomato sauce, water, green pepper, chili pwdr, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 min. Pour into a 9-inch ungreased pie pan.
  3. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 c. cheese mix onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas in a 13 x 7 inch baking dish.
  4. Pour remaining sauce over enchiladas. Sprinkle with 1/4 c. cheddar cheese. Bake uncovered at 350 degrees for about 20 min, or possibly till warm and bubbling.
  5. Garnish with lowfat sour cream and sliced black olives.
  6. Note: After sprinkling with cheese, you may cover and chill for up to 24 hrs. Bake uncovered in 350-degree oven for 35 min.