Enchilada Bake Recipe

Name: Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oil for sauteeing; 1 onion, chopped; 1 clove garlic, minced; 5 to 6 mushrooms, sliced; 1 green pepper, chopped; 1 small can corn (optional); 1 1/2 c. cooked kidney or pinto beans (1/2 c. uncooked) or 1 lb. tofu (squeeze out water with a towel) crumbled; 1 1/2 c. stewed tomatoes; 1 Tbsp. chili powder; 1 tsp. ground cumin; 1/2 c. red wine; salt to taste; 6 to 8 corn tortillas; 1/2 to 1 c. grated Monterey Jack or other cheese; 1/2 to 1 c. combined Ricotta cheese and yogurt or blended cottage cheese and yogurt

Servings: persons

oil for sauteeing
1 onion, chopped
1 clove garlic, minced
5 to 6 mushrooms, sliced
1 green pepper, chopped
1 small can corn (optional)
1 1/2 c. cooked kidney or pinto beans (1/2 c. uncooked) or 1 lb. tofu (squeeze out water with a towel) crumbled
1 1/2 c. stewed tomatoes
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 c. red wine
salt to taste
6 to 8 corn tortillas
1/2 to 1 c. grated Monterey Jack or other cheese
1/2 to 1 c. combined Ricotta cheese and yogurt or blended cottage cheese and yogurt

1
Preheat oven to 350u00b0.
2
Heat oil in a large skillet and saute onion, garlic, mushrooms, green pepper and corn.
3
Add beans, tomatoes, spices, wine and salt and simmer 30 minutes.
4
Put a layer of tortillas in an oiled casserole.
5
Top with a layer of sauce, 3 tablespoons grated cheese and 3 tablespoons cheese/yogurt mixture.
6
Repeat layers, ending with a layer of sauce.
7
Add a little of the cheese/yogurt mixture and garnish with olives.
8
Bake for 15 to 20 minutes.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: oil for sauteeing, 1 onion, chopped, 1 clove garlic, minced, 5 to 6 mushrooms, sliced, and more.

Yes, Enchilada Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Bake

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