Three-Cheese Enchilada Casserole


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These cheesy, vegetarian enchiladas are delicious with avocado and jalapeno.

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Serving Size / Yield

8 servings


  • Enchilada sauce:
  • 1 package 10-inch corn or flour tortillas (8 to 10)
  • 2 diced fresh tomatoes
  • 1/4 C. finely diced seeded tomato (divided)
  • 1 bunch green onions (sliced)
  • 1/2 C. black olives (sliced)
  • 6 oz. cheddar cheese (grated)
  • 6 oz. queso blanco (Mexican white) cheese (grated)
  • 6 oz. mozzarella cheese (grated)
  • 1 large avocado (firm yet pliable to touch)
  • 2 tsp. lime juice
  • 1 tsp. jalapeno (minced, seeded)
  • 1 Pinch minced garlic
  • 1/4 tsp. salt
  • 1 Pinch black pepper
  • 2 tbs. cilantro (coarsely chopped)
  • Sour cream (to taste)

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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


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


Sauté onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer about 10 minutes.

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