This avocado enchilada casserole offers a unique twist to enchilada recipes. The creamy texture of the avocados is a nice addiction to the rich flavors of enchiladas. It balances the taste for me, making the dish more family friendly or kid friendly. When I prepared this dish for a dinner with my brother’s family, my picky nephew had second servings of this. He usually doesn’t touch his food if he hates it, but obviously, he loves this one. His mom had gotten another recipe to add to her roster of my nephew’s food trip.
Check out what our friends from The Cottage Mama have to say about this recipe:
“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.”
It’s the perfect time for another bonding moment with your kids. Remember, they love to feel that they’re useful. And making them help in the kitchen is one way of allowing them to feel that.
Ah. Food makes everything feel better.
Ingredients
- 3 large ripe avocados (4 if they are smaller)
- 1 can Old El Paso red enchilada sauce
- 1 can Old El Paso green enchilada sauce
- 1 can “Rotel” tomatoes with green chiles
- 1 packageMission corn tortillas (10-12), sliced into strips
- 1 lb. Sargento Monterey Jack cheese, shredded
- 2 green onions, sliced
- Salt and pepper, to taste
- Garnish: Daisy Sour cream and Old El Paso 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.
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Quick Tip: Serve with a dollop of sour cream, fresh salsa and good tortilla chips.
Thanks again to The Cottage Mama for this amazing recipe.
