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Cheese Enchilada Casserole

This is a version of cheese enchiladas that is quick and easy to make. Use canned enchilada sauce, or use our recipe for Enchilada Sauce (Using Dry Chiles). Cheese Enchilada Casserole

Serves 4.


  • 1 c lowfat cottage cheese
  • 3/4 c shredded Monterey Jack cheese
  • 1 small onion, finely chopped
  • 1/8 teaspoon salt
  • 1 1/2 c enchilada sauce
  • 12 (6-inch) corn tortillas
  • 1/2 c cheddar cheese, shredded


  1. Preheat oven to 400 degrees F.
  2. Place cottage cheese in a food processor; process 1 minute or until smooth.
  3. In a medium bowl, blend together the cottage cheese, Monterey Jack cheese, onion, and salt.
  4. Spread a spoonful of the enchilada sauce in bottom of an oiled 8 x 8 x 2 inch baking dish or similar.
  5. Place 4 tortillas over sauce, overlapping them. Spread half of the cottage cheese mixture evenly over tortillas; top with one-third of the remaining enchilada sauce.
  6. Repeat layers once.
  7. Finish with remaining 4 tortillas, followed by the remaining enchilada sauce.
  8. Sprinkle evenly with cheddar cheese. Bake for 20 minutes. Allow to stand 5 minutes before cutting into portions. If desired, serve with a dollop of sour cream and a sprinkling of sliced green onions.

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