Layered Vegetable Enchilada Casserole
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 344
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 38
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 15
- Cholesterol
- 34
- Sodium
- 1074
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
1 tablespoon vegetable oil
2 small zucchini, diced (about 2 cups)
1 large onion, chopped (about 1 cup)
2 cups packed coarsely chopped fresh spinach leaves
1 cup frozen whole kernel corn
2 1/3 cups prepared enchilada sauce
12 corn tortillas (6-inch)
2 cups shredded Monterey Jack cheese (about 8 ounces)
Chopped fresh cilantro leaves
Directions
- Heat the oven to 350 degrees F.
- 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.
- 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.
- 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.