Enchilada Bake Recipe

Name: Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 16 ounces beans canned; 1/2 each onions chopped; 1 each garlic cloves crushed; 1/2 can mushrooms; 1/2 each sweet bell peppers; 14 ounces tomatoes, canned; 1 tablespoon chili powder; 1 teaspoon cumin ground; 1/2 cup wine red; 8 each flour tortillas; 1/4 cup mozzarella cheese shredded; 1/2 cup ricotta cheese; 1/4 cup yogurt; 6 each black olives

Servings: persons

16 ounces beans canned
1/2 each onions chopped
1 each garlic cloves crushed
1/2 can mushrooms
1/2 each sweet bell peppers
14 ounces tomatoes, canned
1 tablespoon chili powder
1 teaspoon cumin ground
1/2 cup wine red
8 each flour tortillas
1/4 cup mozzarella cheese shredded
1/2 cup ricotta cheese
1/4 cup yogurt
6 each black olives

1
Slice mushrooms.
2
Chop green pepper.
3
Saute onion, garlic, mushrooms, and pepper.
4
Add beans, tomatoes, spices, and wine.
5
Simmer gently 30 minutes.
6
Preheat oven to 350F (180C).
7
Mix ricotta and yogurt.
8
In oiled 1 1/2 quart casserole, layer tortillas, sauce, cheese, and cheese-yogurt mixture.
9
Repeat until all ingredients are used, ending with layer of sauce.
10
Top with cheese-yogurt mixture and black olives.
11
Bake 15 to 20 minutes.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 16 ounces beans canned, 1/2 each onions chopped, 1 each garlic cloves crushed, 1/2 can mushrooms, 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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