Vegetable Enchilada Casserole
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Ingredients
- 1 T vegetable oil
- 2 cups diced zucchini
- 1 cup chopped onion
- 2 cups packed coarsely shredded spinach
- 1 cup frozen corn
- 2 cars (17.5 oz) enchilada sauce (Pace)
- 12 6” corn tortillas
- Chopped fresh cilantro
Details
Servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350°.
Step 2
In 10” skillet over medium-high heat, heat oil. Add zucchini and onion and cook 5 min or until golden brown and tender.
Step 3
Add spinach and corn. Cook and stir until spinach wilts.
Step 4
In 3qt. shallow baking dish, spread ½ can of enchilada sauce. Place six tortillas, overlapping as needed, to cover bottom of dish. Spread with other half can of enchilada sauce.
Step 5
Top with vegetable mixture and half the cheese.
Step 6
Top with remaining tortillas and other can of enchilada sauce.
Step 7
Bake 20 min.
Step 8
Top with remaining cheese and bake 5 min or until cheese melts.
Step 9
Cut into squares and garnish with cilantro.
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