Beans & Barley Restaurant's Three-Cheese Enchilada Casserole

"Hearty and delicious. Looks like a lot more work than it is."
 
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Ready In:
1hr 30mins
Ingredients:
26
Serves:
8-10
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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<p>I love the ocean, lakes, rivers, streams and swimming holes! Combine one of those locations with a good book and I'm in paradise.</p>
 
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