I love enchiladas, but when I'm feeding a big crowd or need something easy one night, the enchilada casserole is one of my go-to meals. It also works well frozen in smaller portions for later meals. And I have cut down on the fat by not frying the tortillas and by using a lower fat cheese.
Green chile sauce (see the recipe I made several weeks ago)
12 corn tortillas (I used 9 the last time I made the casserole)
1 onion chopped into small pieces
1 pound of cheese (I've been using mozzarella because it has lower, fat but you also can use anything that melts well– my favorite is colby longhorn)
tomato and lettuce for garnish
I tend to like my enchiladas piled higher so I'll use a 9 x 13 pyrex (although in the photo I used the new Le Creuset dish we received as a wedding gift and holds heat very well), however, you can use any size.
Spray the bottom lightly with oil and then place a layer of corn tortillas on the bottom. They don't need to overlap much, but you might need to tear some in half to make it work.
Spoon on the green chile sauce and then sprinkle both the cheese and onion on top, making sure you have spread all three items evenly.
Repeat. I usually have two to three layers, but the key is to stop when you have run out of one of the ingredients.
Bake at 350 for about 30 minutes. You are looking to make sure it's heated through and the cheese is melted. Garnish with lettuce and tomato, if desired. Serves 6-8.