Cheese Enchilada Casserole

You can make this ahead of time and freeze. Defrost before reheating.

Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 1 cup ricotta cheese
  • 2 cups shredded Cheddar cheese, divided
  • 1 can (10 oz.) Ro-Tel tomatoes and chilies
  • 1⁄2 tsp. salt
  • 2 cloves garlic, minced
  • 1 can (10 oz.) enchilada sauce
  • 8 flour tortillas


  • Preheat oven to 375°F. In mixing bowl combine ricotta cheese, 1 cup cheddar cheese, tomatoes (drained), salt, and garlic. Pour a small amount of enchilada sauce on the bottom of a medium 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 for 30 minutes or until casserole is hot or cheese is melted.