Beans & Barley Restaurant'S Three-Cheese Enchilada Casserole
Ingredients
- enchilada sauce ⓘ
- 1 cup finely diced onion (about 1 small onion) ⓘ
- 3 minced garlic cloves ⓘ
- 2 tablespoons canola oil
- 1 (28 ounce) can crushed tomatoes ⓘ
- 2 teaspoons cider vinegar ⓘ
- 1 teaspoon crushed red pepper flakes ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon ground coriander ⓘ
- 1/2 teaspoon salt ⓘ
- 1 pinch black pepper ⓘ
- enchilada filling ⓘ
- 8 -10 corn tortillas or 8 -10 flour tortillas ⓘ
- 2 diced fresh tomatoes, plus ⓘ
- 1/4 cup finely diced seeded tomatoes (divided) ⓘ
- 1 bunch sliced green onion ⓘ
- 1/2 cup sliced black olives ⓘ
- 6 ounces grated cheddar cheese ⓘ
- 6 ounces grated queso blanco ⓘ
- 6 ounces grated mozzarella cheese ⓘ
- 1 large avocado (firm yet pliable to the touch) ⓘ
- 2 teaspoons lime juice ⓘ
- 1 teaspoon minced seeded jalapeno
- 1 pinch minced garlic ⓘ
Instructions
- Directions for Enchilada Sauce:
- Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer for about 10 minutes.
- Directions for Enchiladas:
- Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce.
- Add about half of tortillas, overlapping slightly to completely cover pan.
- Combine cheeses in medium bowl.
- Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.
- Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives.
- Top with remaining tortillas and remaining sauce.
- Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven.
- Immediately add remaining cheese and vegetables.
- Bake uncovered another 10 - 15 minutes.
- Meanwhile, make guacamole.
- Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro.
- Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.
Nutrition & Diet Analysis (per serving)
1096
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).