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
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.
Sugar: 2g
:
Calcium: 398mg
Calories: 285kcal
Carbohydrates: 8g
Cholesterol: 54mg
Fat: 22g
Fiber: 3g
Iron: 1mg
Potassium: 284mg
Protein: 15g
Saturated Fat: 11g
Sodium: 659mg
Vitamin A: 936IU
Vitamin C: 9mg
