Name: Three-Cheese Enchilada Casserole Recipe
Prep time: 25 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 flour tortilla; 2 fresh tomatoes; ¼ cup tomato; 1 bunch green onions; ½ cup black olives; 6 oz cheddar cheese; 6 oz queso blanco; 6 oz mozzarella cheese; 1 avocado; 2 tsp lime juice; 1 tsp jalapeno; 1 clove garlic; ¼ tsp salt; 1 pinch black pepper; 2 tbsp cilantro; sour cream

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

How To Make Three-Cheese Enchilada Casserole

A fantastic casserole dish that is both tasty and hearty! A delectable feast in just one dish that is sure to satisfy anyone.

Prep: 25 mins

Cook: 30 mins

Total: 55 mins

Serves:

Ingredients

For Enchilada Sauce:

1 flour tortilla, 8- to 10-inch
2 fresh tomatoes, diced
¼ cup tomato, finely diced, divided , seeded
1 bunch green onions, sliced
½ cup black olives, sliced
6 oz cheddar cheese, grated
6 oz queso blanco, Mexican white cheese (grated)
6 oz mozzarella cheese, grated
1 avocado, firm yet pliable to touch
2 tsp lime juice
1 tsp jalapeno, minced, seeded
1 clove garlic, minced
¼ tsp salt
1 pinch black pepper
2 tbsp cilantro, coarsely chopped
sour cream, to taste

Instructions

Prepare enchilada sauce.
Cover bottom of 13x9-inch baking dish or 12-inch round baking dish with 1 cup of sauce.
Add about half of tortillas, overlapping slightly to completely cover pan.
Combine cheeses in medium bowl.
Remove about 1 ½ cups 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 F for 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 ¼ cup of 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.