Avocado + cheesy enchiladas = HEAVEN
If you are an avocado lover, as I am, then you must try my new Avocado Enchilada Casserole recipe. I love casseroles because they can be made ahead of time and put in the oven when ready to bake. This recipe is perfect to have the kids help you make dinner. Even my 2-year old daughter Savannah helped me with this one. She sprinkled the cheese between each layer and finished it off with the green onions – she felt so proud being Mommy’s big helper in the kitchen!
Now I am a HUGE fan of Green Chile Chicken Enchiladas, which apparently I haven’t given you my recipe for as I just noticed searching my own blog for it (oops – sorry)……..you must have that recipe too…..future blog post I guess. Anyway these were so good that I think they might rival my fav. Give them a try and let me know what you think!
Avocado Enchilada Casserole
Avocado Enchilada Casserole
Author: Lindsay Wilkes from The Cottage Mama
Recipe type: Entree
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6 - 8
Ingredients
- 3 large ripe avocados (4 if they are smaller)
- 1 can red enchilada sauce
- 1 can green enchilada sauce
- 1 can "Rotel" tomatoes with green chiles
- 1 package corn tortillas (10-12), sliced into strips
- 1 lb. Monterey Jack cheese, shredded
- 2 green onions, sliced
- Salt and pepper, to taste
- Garnish: Sour cream and fresh salsa
Instructions
- Preheat oven to 375 degrees.
- Drain, Rotel tomatoes with green chiles. In a mixing bowl, combine drained rotel, red enchilada sauce and green enchilada sauce. Cut avocados in half and then into strips.
- Now begin layering your casserole in a 9 x13 glass baking dish. First layer ⅓ tortillas, then ½ of the avocado (spread out the avocado - it doesn't need to cover all the tortilla), then ⅓ of the sauce and tomato mixture, ⅓ of the cheese. Then layer all of these things again. Finally, finish the casserole with a final layer of tortillas, the rest of the cheese and the rest of the sauce. Sprinkle green onions on top and some salt and pepper, to taste.
- Bake for 20 - 25 mins. or until heated through and cheese is bubbling.
Directions:
Preheat oven to 375 degrees.
Drain, Rotel tomatoes with green chiles. In a mixing bowl, combine drained rotel, red enchilada sauce and green enchilada sauce. Cut avocados in half and then into strips.
Now begin layering your casserole in a 9 x13 glass baking dish. First layer 1/3 tortillas, then 1/2 of the avocado (spread out the avocado – it doesn’t need to cover all the tortilla), then 1/3 of the sauce and tomato mixture, 1/3 of the cheese. Then layer all of these things again. Finally, finish the casserole with a final layer of tortillas, the rest of the cheese and the rest of the sauce. Sprinkle green onions on top and some salt and pepper, to taste.
Place in oven and bake for 20 minutes or until heated through.
Serve with a dollop of sour cream, fresh salsa and good tortilla chips .
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
I will be buying the ingredients for this on Friday, thanks so much!!
oh this sounds scrumptions! avacado is pretty much my favorite food in the world!!
Thanks for sharing this! I was looking for an avocado recipe! Simple and scrumptious (and one of the only “green” things my son will eat in this phase of three-ness!)
Stopping by from the Trendy Treehouse…This looks so delicious. I love any type of Mexican food and avocados, will have to make this soon!!
Had this tonight! Very good! My teenager couldn’t get enough of it!! Thanks for sharing :O)