Back to Cheese Enchilada Casserole All Reviews for Cheese Enchilada Casserole - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 20 mins Servings: 4 med106560_0311_myi001.jpg
Ingredients Ingredient Checklist 1 1/2 cups of one of the following enchilada sauces: Tomato-Jalapeno Enchilada Sauce Tomatillo Enchilada Sauce Chile-Raisin Enchilada Sauce 8 corn tortillas 2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 20 mins Servings: 4 med106560_0311_myi001.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 20 mins Servings: 4
Recipe Summary
prep: 10 mins total: 20 mins
Servings: 4
prep: 10 mins
total: 20 mins
prep:
10 mins
total:
20 mins
Servings: 4
4
med106560_0311_myi001.jpg
med106560_0311_myi001.jpg
Ingredients
Ingredients
- 1 1/2 cups of one of the following enchilada sauces: Tomato-Jalapeno Enchilada Sauce Tomatillo Enchilada Sauce Chile-Raisin Enchilada Sauce 8 corn tortillas 2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving
Directions
Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.
Reviews (3)
Add Rating & Review 142 Ratings 5 star values: 45 4 star values: 31 3 star values: 31 2 star values: 26 1 star values: 9
Reviews (3)
Add Rating & Review 142 Ratings 5 star values: 45 4 star values: 31 3 star values: 31 2 star values: 26 1 star values: 9
Add Rating & Review
142 Ratings 5 star values: 45 4 star values: 31 3 star values: 31 2 star values: 26 1 star values: 9
142 Ratings 5 star values: 45 4 star values: 31 3 star values: 31 2 star values: 26 1 star values: 9
142 Ratings 5 star values: 45 4 star values: 31 3 star values: 31 2 star values: 26 1 star values: 9
5 star values: 45 4 star values: 31 3 star values: 31 2 star values: 26 1 star values: 9
Martha Stewart Member Rating: 2 stars 09/24/2018 Firstly, I would recommend the verde (green) tomatillo sauce for these. Use queso fresco for the inside and once out of the oven use it freshly crumbled on top. ( My favorite.) Add some chopped up Anaheim or Poblano peppers for the inside if you want. Be sure to skin your peppers before using or use the canned Anaheim peppers. Only queso fresco should be use for verde enchiladas traditionally. Hubby will not let me make the rojo (red) enchiladas except for out traditional homemade recipe. The sauce is literally so good, you would want to drink it. It is partially his mom's recipe with a little alteration of my own. Says my sauce is better than his mom's. Quite a compliment. By the way, these cannot be Martha's recipe with all the tweaking that needs to be done. Martha Stewart Member Rating: 2 stars 03/23/2015 This recipe was very disappointing. The problems stemmed from the poorly written directions for the most part. The corn tortillas cracked upon handling, although they were fresh, there was insufficient sauce, and the cooking time grossly insufficient. They were actually lukewarm when removed from the 0ven. Also rather tasteless overall. whoever wrote the recipe as is needs to take it from the perspective of the home cook. Martha, I expect more from you! Martha Stewart Member Rating: Unrated 04/18/2013 Where can we find your cheese enchiladas? with direct payments available.Martha Stewart Member
Rating: 2 stars 09/24/2018
Firstly, I would recommend the verde (green) tomatillo sauce for these. Use queso fresco for the inside and once out of the oven use it freshly crumbled on top. ( My favorite.) Add some chopped up Anaheim or Poblano peppers for the inside if you want. Be sure to skin your peppers before using or use the canned Anaheim peppers. Only queso fresco should be use for verde enchiladas traditionally. Hubby will not let me make the rojo (red) enchiladas except for out traditional homemade recipe. The sauce is literally so good, you would want to drink it. It is partially his mom’s recipe with a little alteration of my own. Says my sauce is better than his mom’s. Quite a compliment. By the way, these cannot be Martha’s recipe with all the tweaking that needs to be done.
Rating: 2 stars
Rating: 2 stars 03/23/2015
This recipe was very disappointing. The problems stemmed from the poorly written directions for the most part. The corn tortillas cracked upon handling, although they were fresh, there was insufficient sauce, and the cooking time grossly insufficient. They were actually lukewarm when removed from the 0ven. Also rather tasteless overall. whoever wrote the recipe as is needs to take it from the perspective of the home cook. Martha, I expect more from you!
Rating: Unrated 04/18/2013
Where can we find your cheese enchiladas? with direct payments available.
Rating: Unrated
All Reviews for Cheese Enchilada Casserole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cheese Enchilada Casserole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
