A simple enchilada casserole made with two types of cheese, green chiles, and roasted tomatoes. A great recipe for your next Cinco De Mayo celebration.
First, in a medium saucepan over medium-high heat add the milk and cream cheese.
Next, let them both simmer until the cream cheese melts.
Last, stir in the shredded cheese and keep stirring until the all the cheese melts to create a smooth, creamy cheese sauce. Add salt and pepper to taste.
First, preheat your oven to 350 degrees F. and spread a few tablespoons of the cheese sauce on a 9x9 inch casserole dish.
Next, begin layering the enchiladas starting with tortillas. Tear them into halves so even layers can be built. Then add the tomatoes, chiles, and shredded cheese.
Then, pour more cheese sauce over the layer and repeat the process until the casserole dish is full.
Now, sprinkle any remaining shredded cheese on top, cover the dish with foil, and bake for 20-25 minutes.
Last, remove the aluminum foil and finish cooking the enchilada casserole uncovered for an additional 10-15 minutes. Serve the dish while it's hot.
*The calories listed are an approximation based on the ingredients. Actual calories may vary based on substitutions and garnishes. The enchilada casserole can be stored in your fridge for up to three days in a sealed container.