Cheese Enchilada Casserole
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 4–6
- 1 cup ricotta cheese
- 2 cups shredded Cheddar cheese, divided
- 1 (10-ounce) can Ro-Tel tomatoes
- ¼ teaspoon salt
- 2 cloves garlic, minced
- 1 (10-ounce) can enchilada sauce
- 8 corn tortillas
In mixing bowl combine ricotta cheese, 1 cup Cheddar cheese, tomatoes (drained), salt, and garlic.
Use either a disposable aluminum casserole dish, or prepare a casserole dish for freezing according to the casserole method.
Pour a small amount of enchilada sauce on the bottom of casserole dish. Fill each tortilla with cheese mixture and put in casserole dish, seam side down.
Pour remaining enchilada sauce over tortillas, and top with remaining 1 cup of cheese.
Bake defrosted casserole (covered) at 375°F for 30 minutes, or frozen casserole (covered) at 375°F for 1 hour 10 minutes–1 hour 20 minutes or until casserole is hot or cheese is melted.
Calories: 357 | Fat: 20g | Protein: 21g | Sodium: 1123mg | Carbohydrates: 24g | Fiber: 2g
This casserole is a breeze to put together and freeze. Serve it with chips and fresh guacamole or Garden Salsa.