Beans Barley Restaurant S Three Cheese Enchilada Casserole Recipe

Ingredients for Beans Barley Restaurant S Three Cheese Enchilada Casserole

• 1 medium onion, chopped
• Minced Garlic Cloves
• Canola Oil
• 1 (28 ounce) can crushed tomatoes
• Cider Vinegar
• Crushed Red Pepper Flakes
• Ground Cumin
• Ground Coriander
• 1/4 teaspoon salt
• Black Pepper
• Corn Tortillas
• Fresh Tomatoes
• Tomatoes
• Green Onion
• Black Olives
• 1.5 cups shredded cheddar cheese
• Queso Blanco
• Mozzarella Cheese
• 2 ripe avocados
• 2 tablespoons lime juice
• 1/4 cup finely chopped jalapeño (seeded, if desired)
• 1 clove minced garlic
• Fresh Cilantro
• Sour cream (for garnish)

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.