Chile Cheese Enchilada Casserole is a quick alternative to traditional, rolled enchiladas — and perfect for meatless Mondays. This chile and cheese enchilada casserole comes together simply for a quick and delicious meal.
Preheat the oven to 350 °. Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the sour cream and salsa verde. Add the tortillas, cheese, and chiles. Spoon the mixture into the prepared dish. Sprinkle the paprika over the top.
At this point the dish can be covered well and frozen. Thaw completely in the refrigerator before proceeding with the recipe.
Bake in the preheated oven for 30 to 45 minutes or until hot and bubbly. Garnish with fresh herbs before serving.
Make Ahead: Absolutely! That's what I love about this recipe. Once you have assembled the recipe, cover the pan well and pop it in the freezer. It's one of my strategies for making my favorite meals freezer friendly. Then when ready to bake, simply thaw in the refrigerator and proceed with the rest of the recipe. Easy peasy. If you're in a pinch, you can bake it from frozen, just cook it longer to avoid cold spots.