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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 378.5
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 57.4 mg
  • Total Carbs: 76.9 g
  • Dietary Fiber: 10.0 g
  • Protein: 11.0 g

View full nutritional breakdown of Enchilada Stack Mole calories by ingredient
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Enchilada Stack Mole

Submitted by: ABRACAPOCUS

Introduction

I found the prepared mole sauce at a Mexican grocery. You can substitute enchilada sauce if you can't find it. I found the prepared mole sauce at a Mexican grocery. You can substitute enchilada sauce if you can't find it.
Number of Servings: 6

Ingredients

    1 tablespoon olive oil
    1 med. onion, chopped
    1 med. green bell pepper, chopped
    2 garlic cloves, minced
    1 cup chicken style seitan, chopped
    1 med. yellow summer squash, chopped
    ½ cup frozen corn
    1 box prepared mole sauce, pint size
    8 corn tortillas
    ½-1 cup grated soy cheese

Directions

Spray a medium casserole pan with cooking spray. Preheat oven to 350 degrees F.

Heat oil in a large sauté pan. Once warm, toss in the onion and bell pepper. Sauté until onion starts to soften, about 2-3 minutes. Add garlic and seitan. Sauté for another minute or two. Add squash and corn, sauté another few minutes until onion is translucent and squash is softened. Season with salt & pepper and remove from heat.

Spread a small amount of the prepared mole sauce on bottom of casserole. Lay down two corn tortillas. Spoon 1/3 of the vegetable mixture on top of the tortillas, spread a spoon or two of mole sauce on top of that. Now do the same with two more layers ending up with two tortillas on top. Pour remaining mole sauce all over the top completely coating the tortillas. Sprinkle top with cheese. Bake about 25-30 minutes or until cheese is melted. If necessary, broil for a minute or so to melt cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user ABRACAPOCUS.






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