Name: Layered Vegetable Enchilada Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 tbsp. vegetable oil -; 2 small zucchini -; 1 large onion -; 2 c. packed coarsely chopped fresh spinach leaves -; 1 c. frozen whole kernel corn -; 2 c. prepared enchilada sauce -; 12 corn tortillas -; 2 c. shredded Monterey Jack cheese -; Fresh cilantro leaves -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Layered Vegetable Enchilada Casserole

1. 1 tbsp. vegetable oil -

2. 2 small zucchini -

3. 1 large onion -

4. 2 c. packed coarsely chopped fresh spinach leaves -

5. 1 c. frozen whole kernel corn -

6. 2 c. prepared enchilada sauce -

7. 12 corn tortillas -

8. 2 c. shredded Monterey Jack cheese -

9. Fresh cilantro leaves -

How to cook deliciously - Layered Vegetable Enchilada Casserole

1. Stage

Heat the oven to 350°F.

2. Stage

Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.

3. Stage

Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.

4. Stage

Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.