Avocado Enchilada Casserole
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
  • 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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. Bake for 20 - 25 mins. or until heated through and cheese is bubbling.
Recipe by The Cottage Mama at https://thecottagemama.com/2010/04/avocado-enchilada-casserole/