Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"


Beans and Barley Three-Cheese Enchilada Casserole

Enchilada sauce (see recipe below)
1 package (8 to 10) 10-inch corn or flour tortillas
2 diced fresh tomatoes plus 1/4 cup finely diced seeded tomato (divided)
1 bunch sliced green onions
1/2 C. sliced black olives
6 oz. grated cheddar cheese
6 oz. grated queso blanco cheese
6 oz. grated mozzarella cheese
1 large avocado (firm yet pliable to touch)
2 t. lime juice
1 t. minced, seeded jalapeno
pinch minced garlic
1/4 t. salt
pinch black pepper
1 to 2 T. coarsely chopped cilantro
sour cream for garnish

Prepare enchilada sauce. Cover bottom of 13 x 9-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 1/2 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 350F. 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 cup 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 T. canola oil
1 can (28 oz.) crushed tomatoes
2 t. cider vinegar
1 t. crushed red pepper
1 t. ground cumin
1 t. ground coriander
1/2 t. salt
pinch of black pepper

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


Razzle Dazzle Recipes

Don't forget to visit our other site at
That's My Home