Enchilada Bake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Beans, canned
1/2 each: Onions, chopped
1 each: Garlic cloves, crushed
1/2 can: Mushrooms,
1/2 each: Bell peppers,
14 ounce: Tomatoes, canned
1 tbsp: Chili powder,
1 tsp: Cumin, ground
1/2 cup: Wine, red
8 each: Tortillas,
1/4 cup: Mozzarella, shredded
1/2 cup: Ricotta,
1/4 cup: Yogurt,
6 each: Black olives,
Directions:
Slice mushrooms. Chop green pepper. Saute onion, garlic, mushrooms,
and pepper. Add beans, tomatoes, spices, and wine. Simmer gently 30
minutes. Preheat oven to 350. Mix ricotta and yogurt. In oiled
1-1/2-qt 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 15-20
minutes.
Source from luhu.jp
and pepper. Add beans, tomatoes, spices, and wine. Simmer gently 30
minutes. Preheat oven to 350. Mix ricotta and yogurt. In oiled
1-1/2-qt 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 15-20
minutes.
Source from luhu.jp