Ingredientes para Beans Barley Restaurant's Three Cheese Enchilada Casserole
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Canola Oil
- 1 (28 ounce) can crushed tomatoes
- Cider Vinegar
- Crushed Red Pepper Flakes
- ½ teaspoon ground cumin
- Ground Coriander
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 6-8 (6 inch) corn tortillas
- ¾ cup diced fresh tomatoes
- 1 (15 ounce) can tomato sauce
- ½ cup sliced green onions
- ¼ cup sliced black olives
- 1 ½ cups shredded cheddar cheese
- Queso Blanco
- Mozzarella Cheese
- 2 ripe avocados
- 2 tablespoons fresh lime juice
- ¼ cup finely chopped jalapeño
- Garlic
- 2 tablespoons chopped fresh cilantro
- Sour cream, for garnish
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ¼ teaspoon dried oregano
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded Pepper Jack cheese
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Cómo preparar Beans Barley Restaurant's Three Cheese Enchilada Casserole
- **Make the Enchilada Sauce:**
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in 2 tablespoons olive oil until onions are translucent (about 5 minutes). Do not let garlic burn.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon oregano, salt and pepper to taste. Simmer for 10 minutes.
- **Assemble the Enchilada Casserole:**
- Preheat oven to 350°F (175°C).
- Spread 1 cup of enchilada sauce in the bottom of a 13x9 inch baking dish.
- Layer approximately 6-8 corn tortillas (6-inch diameter), overlapping slightly to cover the bottom of the dish.
- In a medium bowl, combine 1.5 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, and 1/2 cup shredded pepper jack cheese.
- Reserve about 1 1/2 cups of the cheese mixture.
- Sprinkle the remaining cheese over the tortillas.
- Add 1/2 cup sliced green onions, 1/2 cup diced fresh tomatoes, and 1/4 cup sliced black olives over the cheese.
- Top with the remaining tortillas and the remaining enchilada sauce.
- Bake covered for 25 minutes.
- Remove from oven and immediately sprinkle with the reserved cheese and remaining vegetables.
- Bake uncovered for another 10-15 minutes, or until cheese is melted and bubbly.
- **Make the Guacamole (while casserole bakes):**
- Mash 2 ripe avocados in a bowl until smooth.
- Stir in 2 tablespoons lime juice, 1/4 cup finely chopped jalapeño (seeded, if desired), 1 clove minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup diced tomato, and 2 tablespoons chopped cilantro.
- Remove casserole from oven. Let stand for 10 minutes before serving.
- Serve garnished with sour cream and guacamole.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
26g
Fat
42g
Carbs
8g
