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Vegetable Enchilada Casserole




Source of Recipe


Pace Mexican Creations Recipe Book






List of Ingredients



• 1 tbsp. vegetable oil
  
• 2 cups diced zucchini
  
• 1 cup chopped onion
  
• 2 cups packed coarsely shredded spinach
  
• 1 cup frozen corn
  
• 1 jar (17.5 oz.) Pace Enchilada sauce
  
• 12 corn tortillas (6")
  
• 2 cups shredded Monterey Jack cheese
  
• Chopped fresh cilantro
  






Instructions



1. Preheat oven to 350 F. In 10" skillet over medium-high heat, heat oil. Add zucchini and onion and cook 5 min. or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.
   
2. In 3-qt. shallow baking dish, spread 1/2 cup enchilada sauce. Place 6 tortillas, overlappin as needed, to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce.
   
3. Bake 20 min. Top with remaining cheese and bake 5 min. or until cheese melts. Cut into 6-squares and garnish with cilantro.
   






Final Comments


Sreves 6.