Beans & Barley Restaurant's Three-Cheese Enchilada Casserole

READY IN: 1hr 30mins
Recipe by LondonKarma

Hearty and delicious. Looks like a lot more work than it is.

Top Review by Vina7737

This is perfect! I used two 14 oz. cans of Rotel tomatoes that I pureed because I don't relish canned tomato chunks. Because they were the hot variety, I omitted the pepper flakes and jalapeno. Used corn tortillas. We loved this so much and I will be making it again very soon. (Oh, I added even more cilantro...) Thanks, LondonKarma!

Ingredients Nutrition


  1. Directions for Enchilada Sauce:.
  2. 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.
  3. Directions for Enchiladas:.
  4. Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce.
  5. Add about half of tortillas, overlapping slightly to completely cover pan.
  6. Combine cheeses in medium bowl.
  7. Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.
  8. Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives.
  9. Top with remaining tortillas and remaining sauce.
  10. Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven.
  11. Immediately add remaining cheese and vegetables.
  12. Bake uncovered another 10 - 15 minutes.
  13. Meanwhile, make guacamole.
  14. Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro.
  15. Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a