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Three Cheese Green Enchilada Casserole




Source of Recipe


internet






List of Ingredients



• 1 red onion, sliced into 1/4" thick slices
  
• 1 large zucchini, sliced into 1/4" thick slices
  
• 1 red bell pepper, cored, seeded, and quartered
  
• olive oil
  
• salt
  
• pepper
  
• 12 corn tortillas
  
• 1 cup ricotta cheese
  
• 2 (15 oz) cans green enchilada sauce (mild, medium, or hot, to your taste)
  
• 1 (4 oz) can mild green chiles
  
• 1 cup sharp Cheddar cheese, grated
  
• 1 cup parmesan cheese, grated
  
• sour cream, for garnish
  






Instructions



1. Brush the vegetable slices lightly with olive oil. Place them on a grill that has been preheated. Grill until black lines appear. Remove from the grill and set aside.
   
2. Brush the bottom of a 9 x 13-inch casserole dish with olive oil.
   
3. Line the bottom of the dish with 4 tortillas spread out to cover as much of the bottom as possible.
   
4. Layer the grilled onions and red peppers onto the tortillas.
   
5. Place half of the ricotta, in spoonfuls, onto the vegetables, then sprinkle lightly with salt and pepper.
   
6. Pour 1/3 of the can of the enchilada sauce over this.
   
7. Add another layer of 4 tortillas.
   
8. Place the zucchini slices on top, evenly distributed. Drizzle with a little olive oil, then a light sprinkling of salt and pepper.
   
9. Spread 1 can of diced chilies onto this.
   
10. Sprinkle the cheddar cheese evenly over the top.
    
11. Place the remaining ricotta by spoonfuls onto the top.
    
12. Pour 1/3 of the enchilada sauce over the top.
    
13. Place the remaining 4 tortillas on top.
    
14. Pour the remaining enchilada sauce over the top, making sure to coat the tortillas evenly.
    
15. Sprinkle the parmesan over the top.
    
16. Cover with foil and bake at 375 degrees for 15 minutes. Uncover and bake another 10 minutes.
    
17. Garnish with a little heated enchilada sauce and a dollop of sour cream.