Mexican Tortilla Casserole
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 Tomatoes, Canola Oil, Carrot Juice Concentrate, Carrot Powder, Carrots, Celery, Corn, Corn Starch, Corn Tortillas, Cremini Mushrooms, Cumin, Disodium Guanylate, Disodium Inosinate, Garlic, Guajillo Chili, Hydrolyzed Soy, Kosher Salt, Maltodextrin, Natural Flavors, Onion Powder, Onions, Oregano, Pepper Jack, Salt, Soybean Oil, Sugar, Vegetable Base, Water, Zucchini
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.
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