Oh My Veggies · by Lindsey★ 5.0 (1)
Veggie Enchilada Stacks with Roasted Tomatillo Sauce
NUTRITION · PER SERVING70M COOK
CAL 33%·PRO 58%
CARBS 57G34% OF CAL
11G FIBER0G ADDED13G INTRINSIC34G OTHER13G TOTAL SUGAR
FAT 38G52% OF CAL
18G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of crispy corn tortillas alternate with sautéed summer vegetables, homemade roasted tomatillo sauce, and melted Monterey jack cheese. A vegetarian enchilada casserole that's hearty and satisfying.
mainmexicancasserole⚙️ food processor🍪 sheet pan🍳 skillet🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound about 10-12 golf ball sized tomatillos, husks removed, rinsed well
- 3-4 serrano chiles (stems removed)
- 1 onion (roughly chopped)
- 2 whole garlic cloves (peeled)
- Salt (to taste)
- 12 corn tortillas
- 2 tablespoons olive oil (divided (plus more for brushing))
- 1 onion (diced)
- 1/2 cup diced bell pepper
- Sea salt (to taste)
- 2 garlic cloves (minced)
- 1 small zucchini (diced)
- 1/2 cup corn (fresh or frozen)
- 8 ounces cremini mushrooms (sliced)
- 3 cups shredded cheese (Monterey jack, pepper jack, or cheddar)
- Cilantro (for garnish)
At a glance
PER SERVING · TIME 70M
CAL 33%·PRO 58%
CARBS 57G34% OF CAL
11G FIBER0G ADDED13G INTRINSIC34G OTHER13G TOTAL SUGAR
FAT 38G52% OF CAL
18G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 894mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1108mg
- Calcium
- 702mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 894MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.