Why You’ll Love this Layered Cheese Enchilada Casserole
If you’re searching for a crowd-pleasing dinner that won’t keep you chained to the kitchen, this Layered Cheese Enchilada Casserole is about to become your new best friend.
I love how it combines gooey cheese, zesty taco sauce, and corn tortillas into one satisfying dish that comes together in minutes.
The beauty of this recipe? Its simplicity. With just a quick mix of ingredients and some strategic layering, you’ll have dinner in the oven faster than delivery would arrive.
And those flavors—the sharp cheddar melding with cottage cheese, fresh tomatoes, and that perfect hit of chili powder. Who needs a Mexican restaurant?
What Ingredients are in Layered Cheese Enchilada Casserole?
This cheese enchilada casserole brings together the best of Mexican-inspired comfort food with minimal effort. I adore how accessible the ingredients are—most are probably already hanging out in your pantry or fridge.
The combination of sharp cheddar and creamy cottage cheese creates this incredibly rich base, while the chili powder and garlic add that perfect kick of flavor. And don’t worry about hunting down specialty items; this recipe keeps things straightforward with everyday ingredients you can find at any grocery store.
- 1 cup extra-sharp cheddar cheese, shredded
- 1 cup tomatoes, chopped
- 1 cup cottage cheese
- 1/3 cup green onion, sliced
- 2 teaspoons chili powder
- 2 garlic cloves, minced
- 9 corn tortillas (6-inch)
- Cooking spray
- 1 cup taco sauce (such as Ortega)
- 1/4 cup Monterey Jack cheese, shredded
When shopping for these ingredients, quality matters in a few key areas. Opt for extra-sharp cheddar rather than mild for more pronounced flavor—trust me, it makes a difference.
For the tomatoes, fresh is ideal, but you could substitute drained canned tomatoes in a pinch during winter months. The corn tortillas should be fresh and pliable; if they’re starting to dry out, warm them briefly before assembling to prevent cracking.
And while the recipe suggests Ortega taco sauce, any brand you enjoy will work beautifully in this versatile casserole.
How to Make this Layered Cheese Enchilada Casserole
Making this layered cheese enchilada casserole couldn’t be more straightforward—it’s basically like building a delicious Mexican-inspired lasagna. Start by preheating your oven to 375°F, which gives you just enough time to prep everything else.
In a medium bowl, combine 1 cup of shredded extra-sharp cheddar cheese, 1 cup of chopped tomatoes, 1 cup of cottage cheese, 1/3 cup of sliced green onions, 2 teaspoons of chili powder, and 2 minced garlic cloves. This mixture is the heart and soul of the casserole, delivering that perfect balance of creaminess, tanginess, and warmth.
Now comes the fun part—assembly time! Grab an 11×7-inch baking dish and give it a good coat of cooking spray (nobody wants a stuck-on casserole disaster). Layer 3 of your 6-inch corn tortillas on the bottom, covering as much surface area as possible. Don’t worry if there are small gaps; they’ll fill in with all that gooey cheese.
Spread half of your cheese mixture over these tortillas, then repeat with another layer of 3 tortillas and the remaining cheese mixture. Top it all off with your final 3 tortillas. Pour 1 cup of taco sauce evenly over the top layer of tortillas, making sure to cover all the edges, and sprinkle with 1/4 cup of shredded Monterey Jack cheese.
This final cheese layer will create that irresistible golden, bubbly top that makes everyone want to dive right in. Pop it in the oven for about 20 minutes, or until all the cheese is thoroughly melted and just starting to get those beautiful browned edges.
I like to let it rest for about 5 minutes before serving—if I can actually wait that long!
Layered Cheese Enchilada Casserole Substitutions and Variations
Many home cooks appreciate a recipe that bends to their pantry realities and taste preferences, which is why this enchilada casserole is such a winner in my kitchen.
I’ve swapped cottage cheese for ricotta when I’m feeling fancy, or used Greek yogurt for a tangier twist. Not a fan of corn tortillas? Flour works too, though they do get softer.
Vegetarians, rejoice—black beans or roasted vegetables make stellar additions. For meat lovers, shredded chicken or browned ground turkey fits right in.
And the cheese? Don’t even get me started. Pepper jack adds heat, queso fresco brings authenticity, and smoked gouda? Absolutely transcendent.
What to Serve with Layered Cheese Enchilada Casserole
Now that we’ve explored all the delicious ways to customize this casserole, let’s talk about what goes alongside it.
I love pairing this cheesy dream with a crisp green salad tossed in lime vinaigrette—the acidity cuts through the richness perfectly.
Mexican rice or cilantro-lime cauliflower rice makes a fantastic base, soaking up any extra sauce.
For drinks? An ice-cold Mexican beer or margarita, of course.
My family fights over who gets the last scoop of refried beans on the side.
Don’t forget some cooling elements—avocado slices, sour cream, or my personal weakness: quick-pickled red onions.
Final Thoughts
After you’ve savored your first bite of this layered cheese enchilada casserole, you’ll understand why it’s become a staple in my home. The melding of sharp cheddar, cottage cheese, and that golden layer of Monterey Jack creates comfort food magic.
I’ve served this at countless family gatherings, and the dish is always scraped clean. What I love most? Its versatility. You can easily customize with jalapeños for heat or black beans for heartiness.
