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Beans Barley Restaurant's Three Cheese Enchilada Casserole Recipe

A hearty and flavorful casserole bursting with three cheeses, tender beans, and barley, all nestled in a rich enchilada sauce. This surprisingly easy recipe looks impressive but comes together quickly for a satisfying weeknight meal or a crowd-pleasing party dish. Perfect for a cozy night in!

Prep Time 30 mins
Cook Time 90 mins
Calories 340.3 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Beans Barley Restaurant's Three Cheese Enchilada Casserole 101

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beans Barley Restaurant's Three Cheese Enchilada Casserole

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 0 Canola Oil
  • 1 (28 ounce) can crushed tomatoes
  • 0 Cider Vinegar
  • 0 Crushed Red Pepper Flakes
  • ½ teaspoon ground cumin
  • 0 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
  • 0 Queso Blanco
  • 0 Mozzarella Cheese
  • 2 ripe avocados
  • 2 tablespoons fresh lime juice
  • ¼ cup finely chopped jalapeño
  • 0 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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How to Make Beans Barley Restaurant's Three Cheese Enchilada Casserole

  1. **Make the Enchilada Sauce:**
  2. 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.
  3. 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.
  4. **Assemble the Enchilada Casserole:**
  5. Preheat oven to 350°F (175°C).
  6. Spread 1 cup of enchilada sauce in the bottom of a 13x9 inch baking dish.
  7. Layer approximately 6-8 corn tortillas (6-inch diameter), overlapping slightly to cover the bottom of the dish.
  8. 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.
  9. Reserve about 1 1/2 cups of the cheese mixture.
  10. Sprinkle the remaining cheese over the tortillas.
  11. Add 1/2 cup sliced green onions, 1/2 cup diced fresh tomatoes, and 1/4 cup sliced black olives over the cheese.
  12. Top with the remaining tortillas and the remaining enchilada sauce.
  13. Bake covered for 25 minutes.
  14. Remove from oven and immediately sprinkle with the reserved cheese and remaining vegetables.
  15. Bake uncovered for another 10-15 minutes, or until cheese is melted and bubbly.
  16. **Make the Guacamole (while casserole bakes):**
  17. Mash 2 ripe avocados in a bowl until smooth.
  18. 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.
  19. Remove casserole from oven. Let stand for 10 minutes before serving.
  20. Serve garnished with sour cream and guacamole.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

26g

Fat

42g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes The Americas Mexican Vegetarian Fall Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Casseroles Main Dish Eggs Dairy Vegetables Oven Cheese Dietary Equipment 4 Hours Or Less