Mexican

Enchilada Stack is for Dinner.

Enchilada Stack takes 20 minutes to prepare.

Enchilada Stack takes 40 minutes to cook.

Enchilada Stack makes 8 servings.

The ingredients for Enchilada Stack are:

8 Corn Tortillas
Soy Taco meatless taco filling, 12 oz
Onions, raw, 1 medium chopped
Pinto beans, 15 oz. can drained
Red Ripe Tomatoes, 3 small chopped
1 Jalapeno Pepper, seeded and chopped
Ground cumin 1.5 tsp
Monterey Jack Cheese, 1 cup, shredded
Cheddar Cheese, Low Fat, 1 cup, shredded Enchilada Sauce, 28 oz. can
Sour Cream, reduced fat, 1 cup
*Soyrizo, meatless vegan Chorizo, 2 oz

Here is how you make Enchilada Stack:

Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion until tender. Add Soy Taco meat (or regular soy crumbles and a package of taco seasoning); beans, tomatoes, jalapeno pepper, cumin. Cook over medium heat until hot.Spread about 3 TBS of enchilada sauce on bottom of 8.5" x 11" casserole, line with tortillas. Spoon 1/2 vegetable and soy meat mixture over the tortillas, top with 1/3 remaining sauce and 1/3 of the cheese. Repeat layer, ending with a final tortilla layer and the end of rest of the sauce and cheese.Bake covered at 350 degrees for 30 minutes. Let stand 10 minutes. Serve with sour cream. Number of Servings: 8Recipe submitted by SparkPeople user BABBALOO.

The nutritional information for Enchilada Stack is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 364.7

• Total Fat: 17.4 g
• Cholesterol: 27.3 mg
• Sodium: 1,553.6 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 9.1 g
• Protein: 21.9 g

Enchilada Stack is Mexican cuisine.

The dietary needs meet for Enchilada Stack is Vegetarian