Three-Cheese Enchilada Casserole
Ingredients
- Enchilada sauce (see recipe below)
- 1 package (8 to 10) 10-inch corn or flour tortillas
- 2 diced fresh tomatoes plus 1/4 C. finely diced seeded tomato (divided)
- 1 bunch sliced green onions
- 1/2 C. sliced black olives
- 6 oz. grated cheddar cheese
- 6 oz. grated queso blanco (Mexican white) cheese
- 6 oz. grated mozzarella cheese
- 1 large avocado (firm yet pliable to touch)
- 2 tsp. lime juice
- 1 tsp. minced, seeded jalapeno
- Pinch minced garlic
- 1/4 tsp. salt
- Pinch black pepper
- 1 to 2 tbs. coarsely chopped cilantro
- Sour cream for garnish
Directions
Prepare enchilada sauce. Cover bottom of 13-by-9-inch baking dish or 12-inch round baking dish with 1 C. of sauce. Add about half of tortillas, overlapping slightly to completely cover pan. Combine cheeses in medium bowl. Remove about 1 1/2 C. 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 layer of remaining tortillas and remaining sauce. Bake casserole, covered, at 350 degrees 25 minutes. Remove from oven; immediately add remaining cheese and vegetables. Bake uncovered another 10 to 15 minutes. Meanwhile, make guacamole: Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper, remaining 1/4 C. diced tomato and cilantro. Remove casserole from oven; let set about 10 minutes. Serve garnished with sour cream and guacamole. Makes 8 to 10 servings.
Enchilada sauce
Ingredients
1 C. finely diced onion (about 1 small onion)
3 cloves minced garlic
2 tbs. canola oil
1 can (28 oz.) crushed tomatoes
2 tsp. cider vinegar
1 tsp. crushed red pepper
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
Pinch of black pepper
Directions
Sauté onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer about 10 minutes.
