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Enchilada Bake Recipe

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This recipe for Enchilada Bake, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup onion,chopped
1 clove garlic, minced
1 cup fresh mushrooms, sliced
1 green pepper, chopped
Vegetable cooking spray
1/2 cup dry beans, cooked; or 2 cups canned beans, rinsed in hot water for 1 minute
1 1/2 cups stewed tomatoes
1 tbsp. chili powder
8 corn tortillas
4 oz. mozzarella cheese, grated
4 oz. low-fat Cheddar cheese, grated

Directions:
Directions:
Preheat oven to 350 degrees.
Saute onion, garlic, mushrooms, and pepper in large skillet sprayed with vegetable cooking spray. Add the beans tomatoes and chili powder. Simmer gently for about 30 minutes.

Spray a 1 1/2 quart casserole with cooking spray. Layer the tortillas, cheeses and sauce until all ingredients are used, ending with a layer of sauce. Bake for 15 to 18 minutes.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
298 calories, 9 grams fat, 19 grams protein

 

 

 

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