Creamy Enchilada Casserole
A rich, cheesy enchilada casserole with a creamy twist, perfect for a comforting dinner.
Ingredients
- ●4 Enchiladas
- ●2 cups Resinous tomatoes
- ●1 cup Burrata cheese
- ●1 cup Mexican cheese blend
- ●1/4 cup Olive oil
- ●3 cloves Garlic
- ●1/4 cup Cilantrochopped
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the enchiladas according to the package instructions.
- 3
In a blender, blend the resinous tomatoes until smooth.
- 4
In a large skillet, heat the olive oil over medium heat.
- 5
Add the garlic and cook for 1 minute.
- 6
Add the blended tomatoes, Mexican cheese blend, salt, and black pepper.
- 7
Stir until the cheese is melted and the sauce is heated through.
- 8
In a separate bowl, crumble the burrata cheese.
- 9
To assemble the casserole, spread a layer of the tomato sauce in the bottom of a 9x13 inch baking dish.
- 10
Arrange 4 cooked enchiladas on top of the sauce.
- 11
Sprinkle a quarter of the crumbled burrata cheese over the enchiladas.
- 12
Repeat the layers two more times, ending with a layer of cheese on top.
- 13
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- 14
Garnish with chopped cilantro and serve hot.