BEANS & BARLEY RESTAURANT'S THREE-CHEESE ENCHILADA CASSEROLE

Beans & Barley Restaurant's Three-Cheese Enchilada Casserole image

Provided by LondonKarma

Categories Cheese

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 26

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
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)

Steps:

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.