Recipe: Layered Vegetable Enchilada Casserole

I made this casserole over a year ago when looking for recipes to use up the massive zucchinis I grew in my garden.  I really liked it but haven't made it since because I didn't grow zucchini this summer and I forgot I could buy it in the grocery store.  I came across the recipe in my recipe box and figured we should give it a try again. I still think it's pretty good.  The Donkey Chips served as a side probably  help too!  It's vegetarian, but there is enough cheese in it that you (or the vegetable hating spouse or child in your life) will never know!

 

Layered Vegetable Enchilada Casserole

 

Ingredients:

1 tablespoon vegetable oil      

                                                                                       

2 cups diced zucchini                                                  

                       

1 cup chopped onion

                       

2 cups packed coarsely shredded fresh spinach

                       

1 cup frozen whole kernel corn

                       

1 (17.5 ounce) jar Pace® Enchilada Sauce

                       

12 corn tortillas (6 inch)

                       

2 cups shredded Monterey Jack cheese

                       

Chopped fresh cilantro leaves

 

Directions:

1.  Preheat oven to 350 degrees F.

2.  Heat oil in skillet. Add zucchini and onion and cook 5 minutes or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.
3.  Spread 1/2 cup enchilada sauce in 3-quart shallow baking dish. Place 6 tortillas, overlapping 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.
4.  Bake 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts. Cut into 6 squares and garnish with cilantro.