Beans & Barley Restaurant'S Three-Cheese Enchilada Casserole Recipe

Name: Beans & Barley Restaurant'S Three-Cheese Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 teaspoon salt; 1 pinch black pepper; 1 -2 tablespoon coarsely chopped fresh cilantro (I omit this ingredient); sour cream (to garnish)

Servings: persons

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
1/4 teaspoon salt
1 pinch black pepper
1 -2 tablespoon coarsely chopped fresh cilantro (I omit this ingredient)
sour cream (to garnish)

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.

1311

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: enchilada sauce, 1 cup finely diced onion (about 1 small onion), 3 minced garlic cloves, 2 tablespoons canola oil, and more.

Yes, Beans & Barley Restaurant'S Three-Cheese Enchilada Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beans & Barley Restaurant'S Three-Cheese Enchilada Casserole

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