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–+ servings

Four Cheese Enchilada Casserole

A smoky, creamy, cheesy enchilada casserole that is full of flavor and easy to make! Packed with four different cheeses, cilantro and optional chili to make a super tasty meatless enchilada bake.
6 slices
5 from 3 ratings
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Ingredients

  • 7 oz (200 g) feta, cotija or another crumbly white cheese, crumbled
  • 1.5 cups (150 g) cheddar, grated
  • 7 oz (7 oz) mozzarella, half for filling, half for topping
  • ¼ cup (60 g) cream cheese
  • 1 bunch cilantro (fresh coriander), chopped
  • 2 fresh green chilis, chopped - or a couple of spoonfuls of canned diced green chiles
  • 6-8 corn tortillas

Sauce

  • 2 Tbsp flour
  • 1 Tbsp chili powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp cumin
  • 2 tsp garlic powder
  • 2 Tbsp butter
  • 2.25 cups (500 g) passata
  • 2 cups water

Instructions 

  • Start by making the sauce. In a large saucepan or deep frying pan, melt the butter and add the flour and spices, whisking constantly, until it comes together to form a paste. Cook for about a minute - it will smell a little toasted by the end.
  • Add the passata in very small amounts, whisking constantly. It will turn from a paste into more of a sauce as you add more passata. It's important to add it very slowly, little by little, to avoid lumps forming.
  • Add 2 cup of hot water, whisking through slowly, until the sauce is bubbling. Remove from the heat and allow to sit, covered, while you prepare the filling.
  • Prepare the filling. In a large bowl, combined the grated cheddar, crumbled feta, cream cheese and 1/3rd of the mozzarella (reserving the remaining mozzarella for the topping). Mix together and then add the cilantro and chili, if using.
  • Now you can start to assemble the casserole. Spread a layer of sauce over the bottom of the casserole dish, top with a layer of corn tortillas (you'll need to break them up to make them cover the surface of the pan), another thin layer of sauce over the top of the tortillas, and then a layer of cheese.
  • Repeat until you have 2 or 3 layers of cheese (depending on how many tortillas you have, or how thick you want the cheese layers to be - the casserole pictured had 3 layers but I often make it with 2 layers). After the final layer of cheese, add tortillas to the top and then pour a thick layer of sauce over the top.
  • Add the remaining mozzarella cheese to the top of the dish. Cover and bake at 180C / 360F for 20 minutes, then remove the cover and bake for 10-15 more minutes, until the cheese is browned.
  • Serve with your choice of toppings! Sour cream, lime, additional herbs or avocado are all excellent choices here.
Cuisine: Mexican Inspired
Calories: 488kcal, Carbohydrates: 29g, Protein: 23g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 103mg, Sodium: 946mg, Potassium: 626mg, Fiber: 5g, Sugar: 6g, Vitamin A: 2351IU, Vitamin C: 12mg, Calcium: 598mg, Iron: 4mg