Sour Cream Tortilla Casserole
Submitted by littlcookin1
Layered vegetarian tortilla casserole with corn tortillas, spicy tomato jalapeño sauce, melted Monterey Jack, and a sour cream topping baked until bubbly. Feeds a crowd. Serves 12.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
1 hrsThink of this as enchiladas that gave up rolling and went full lasagna instead.
Softened corn tortillas get layered with a quick homemade tomato sauce spiked with jalapeño salsa and taco seasoning, piles of grated Monterey Jack, and chopped onions. Three layers deep, the whole thing gets blanketed with seasoned sour cream spread edge to edge, then baked until everything melts together into one bubbling, cheesy dish.
Cut it into squares and serve. It feeds 12, which makes it a natural for potlucks and family gatherings.
Variations
- Add a layer of seasoned ground beef or shredded chicken between the tortillas for a heartier version.
- Swap Monterey Jack for pepper jack if you want more heat.
- Use flour tortillas instead of corn for a softer, less textured casserole.
Chef Tips
- Fry the tortillas just 10 to 15 seconds per side. You want them pliable, not crispy. Crisp tortillas crack and don’t layer well.
- Spread the sour cream all the way to the edges of the dish. This seals in moisture and keeps the top layer of cheese from drying out.
- Let the casserole rest for 5 minutes after baking before cutting. It holds together better when it’s had a moment to set.
Ingredients
Directions
Sauté onion in 2 tablespoons salad oil until tender.
Add tomatoes, seasoning mix and salsa jalapena, breaking up tomatoes.
Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes. Set aside to cool.
Fry tortillas lightly in a small amount of oil, 10 to 15 seconds on each side. (Do not let them get crisp.)
Pour ½ cup sauce into the bottom of a 13×9×2-inch baking dish .
Arrange a layer of tortillas over the sauce. (Tortillas can overlap.)
Top with a third of the sauce, onions and cheese.
Repeat the procedure twice, making 3 layers of tortillas.
Combine sour cream and seasoned salt; spread over cheese to edges of dish.
Sprinkle lightly with seasoned pepper.
Bake, uncovered, in preheated 325?F. oven 25 to 30 minutes.
To serve, cut in squares.
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