Mock Enchilada Casserole's picture

Sep. 22, 2011


Butter/Margarine 2 Tablespoon
Instant minced onion 2 Tablespoon
Tomato sauce 8 Ounce (1 Can)
Canned green chili peppers 4 Ounce , chopped (1 Can)
Italian seasoning 1 Teaspoon
Celery salt 1/2 Teaspoon
White pepper/Black pepper 1/4 Teaspoon
Eggs 2
Light cream 1 Cup (16 tbs)
Tortillas/Corn chips 6 ounce package
Monterey jack cheese/Muenster cheese 1/2 Pound , cubed
Commercial sour cream 1/2 Pint
Cheddar cheese 1/2 Cup (8 tbs) , grated
Paprika To Taste



1) Preheat the oven to 350°F.


2) In a skillet, saute the onion in butter, until softened.

3) Stir in the tomato sauce, chili peppers, Italian Seasoning, celery salt and pepper.

4) Allow the mixture to simmer for 5 minutes, then remove from heat.

5) In a bowl, lightly beat the eggs and add cream together, mix thoroughly and stir into the skillet.

6) In a 2-quart casserole, place 1/3 of the tortillas at the bottom.

7) Then cover with 1/2 of the sauce and 1/3 of the cubed cheese.

8) Repeat the layers until all the tortillas, sauce and cubed cheese are utilized.

9) Top with the sour cream, then sprinkle with grated Cheddar cheese and paprika.

10) Bake in the preheated oven for 25 minutes, or until thoroughly heated and bubbly.


11) Serve the Mock Enchilada Casserole, straight from the oven with a freshly tossed green salad.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 587Calories from Fat 379

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 25 g125%

Trans Fat 0 g


Sodium 877 mg36.54%

Total Carbohydrates 28 g9.3%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet