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Layered Vegetable Enchilada Casserole

By: Campbell's Kitchen  
"Corn tortillas are layered with zucchini, spinach, corn and onion with a generous coating of enchilada sauce and a topping of melted cheese."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 27 people have saved this

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 319 | Total Fat: 15.5g | Cholesterol: 34mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2008 by DLORD 
I really enjoyed this recipe and will definitely be making it again. It was easy, tasty, and... MORE

 
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