Recipe 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."
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packed coarsely shredded fresh spinach
frozen whole kernel corn
1 (17.5 ounce) jar
Pace® Enchilada Sauce
corn tortillas (6 inch)
shredded Monterey Jack cheese
Chopped fresh cilantro leaves
Delish! I added a cup of drained and rinsed canned black beans and a cup of chopped green bell pepper. I also added some cumin and red pepper as a few other suggested and it was worth it. The store I went to didn't have a 17.5 oz jar of enchilada sauce so I just got 16 oz and that was plenty! I'll most likely make this at least one more time. Oh! Just an FYI 2 cups of zucchini is approximately 1 pretty big one, I ended up buying too many since I wasn't sure :)
I did use more enchilada sauce than what was called for. I also fried my corn tortillas in vegetable oil before using them in this recipe. This was fair. I think it's a good start but I think for us, it needs a little more "oomph" and more variety of vegetables. I'd use this idea again but just embellish on it. I made homemade refried beans and homemade mexican rice to go with.
Pretty good and easy. Jesse really liked it. We added mushrooms, black beans and a little broccoli (could hardly notice them!). I thought it was a little too wet--should drain the veggies well and not overdo the sauce. Also, next time use Hatch sauce. Should season the veggies with at least a little garlic, salt and pepper. I didn't like the corn b/c it was a little too sweet, but could have gone for more spinach and mushrooms.
Delicious. I added a few more veggies (broccoli, mushrooms) and because I live in such a hot climate I did not want to turn on the oven. I did this skillet style. I took my square skillet, and just did the layering in that. Covered it, let it cook for about 20 minutes and wah-lah. Skillet style casserole.
Very easy and yummy. I made it twice; first, exactly as written, and then with cumin and red pepper added (as DLORD suggested). The kicked-up version was better.
My son is so not a veggie lover, especially zucchini and corn but he not only ate one helping, he ate two!!! I added a green bell pepper, garlic & a can of black beans (drained & rinsed) to the vegetable mixture. I had leftover corn on the cob so I just chopped the kernels off and used that instead of frozen. Like other reviewers mentioned as a good addition, I added a few dashes of cumin and cayenne to the veggie mix. I assembled this casserole by starting with sauce, then tortillas, then more sauce, half of the veggie mixture, reduced fat Mexican cheese blend, tortillas, sauce, veggies, cheese, tortillas, sauce, cheese and topped it all off with some minced chives from the garden and popped it into the oven. Don't be shy with the enchilada sauce (I just used the brand I had) in your layers or this will be dry but too much will make it a mushy mess. I didn't measure how much I used but I would say I used about 1/2 a cup for each layer. Served it with a dollop of sour cream, chopped cilantro and some pickled jalapeno peppers. If this got my kid to eat veggies, it is a MUST for our regular rotation. ! love recipes that push those vegetables!!! :)
Hubby and kids loved it! I followed the recipe as it was and just added a little Mrs. Dash Fiesta Lime seasoning to the veggies while cooking. Wish I had leftovers!! Definitely making it again soon.
I really enjoyed this recipe and will definitely be making it again. It was easy, tasty, and healthy. I used reduced fat mexican blend cheese, and fresh corn, and I kicked in a little cumin and red pepper in the veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Layered Vegetable Enchilada Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 319
** Calories from Fat: 140
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