Mexican Inspired Vegetable Enchilada Casserole
Serving Size / Yield
- 1 Tbs. oil
- 2 small zucchini, diced
- 1 large onion, chopped
- 2 C. packed fresh spinach leaves, coarsely chopped
- 1 C. frozen corn
- 2 1/3 C. prepared enchilada sauce
- 12 corn tortillas
- 2 C. Monterrey Jack cheese, shredded
Preheat the oven to 350 degrees. In a skillet, heat the oil over medium high heat. Add the zucchini and onion. Cook for 5 minutes or until tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
In a shallow baking dish, spread 1/2 C. enchilada sauce on the bottom. Line the bottom with 6 overlapping tortillas and spread with halt the remaining enchilada sauce. Top with vegetable mixture and half the cheese. Lay the remaining tortillas on top and spread the enchilada sauce on top. Bake for 20 minutes, then top with the remaining cheese. Bake for an additional 5 minutes and sprinkle with resh cilantro before serving.