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Enchilada Bake

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Submitted by philippe

YIELD

8 servings

PREP

15 min

COOK

50 min

READY

70 min

Ingredients

16 462.4
OUNCES ML/G BEANS
canned
½ 0.5
EACH EACH ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
crushed
½ 0.5
CAN CAN MUSHROOMS *
½ 0.5
EACH EACH SWEET BELL PEPPERS
14 404.6
OUNCES ML/G TOMATOES, CANNED
1 15
TABLESPOON ML CHILI POWDER
1 5
TEASPOON ML CUMIN
ground
½ 118
CUP ML WINE
red *
8 8
EACH EACH FLOUR TORTILLAS *
¼ 59
CUP ML MOZZARELLA CHEESE
shredded *
½ 118
¼ 59
CUP ML YOGURT
6 6
EACH EACH BLACK OLIVES *

Directions

Slice mushrooms.

Chop green pepper.

Sauté onion, garlic, mushrooms, and pepper.

Add beans, tomatoes, spices, and wine.

Simmer gently 30 minutes.

Preheat oven to 350℉ (180℃).

Mix ricotta and yogurt.

In oiled 1½ quart casserole, layer tortillas, sauce, cheese, and cheese-yogurt mixture.

Repeat until all ingredients are used, ending with layer of sauce.

Top with cheese-yogurt mixture and black olives.

Bake 15 to 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 105 23% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 356mg 15%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 18%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 48%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 
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