Mexican Tortilla Casserole

by Maribel Rivero

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High Fat

High Protein

Nut Free

Vegetarian

This dish is like an enchilada stacked instead of rolled and topped with sauce. Roasted vegetables covered with guajillo-tomato sauce layered Monterrey Jack cheese melds all the flavors together with corn tortillas absorbing all the flavor.

Nutritional facts

Protein

45g

Carbs

61g

Calories

830

Fat

49g

Ingredients

Canned TomatoesCanola OilCarrot Juice ConcentrateCarrot PowderCarrotsCeleryCornCorn StarchCorn TortillasCremini MushroomsCuminDisodium GuanylateDisodium InosinateGarlicGuajillo ChiliHydrolyzed SoyKosher SaltMaltodextrinNatural FlavorsOnion PowderOnionsOreganoPepper JackSaltSoybean OilSugarVegetable BaseWaterZucchini

Reviews

3.9

Based on 176 reviews

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About Maribel Rivero

Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.