7 January, 2016
Layered Vegetable Enchilada Casserole
Posted in : All, Main Dish, Vegetarian on by : Jeremy
1 Tbsp. vegetable oil
2 cups diced zucchini
1 cup chopped onion
2 cups packed coarsely shredded fresh spinach
1 cup frozen whole kernel corn
1 (15 ounce) can enchilada sauce
10 (8”) flour tortillas
4 cups shredded cheddar cheese
Sour cream (garnish)
Heat oven to 350°. Heat oil in skillet over medium-high heat. Add zucchini and onion and cook 5 minutes until tender. Add spinach and corn. Cook and stir until spinach wilts. Spread ½ cup enchilada sauce in a 3 quart shallow baking dish. Place 4 tortillas, overlapping as needed to cover the bottom of the baking dish. Spread with half of the remaining enchilada sauce. Top with vegetable mixture and half of the cheese. Top with remaining tortillas and enchilada sauce. Bake for 20 minutes. Top with remaining cheese and bake for 5 minutes or until cheese melts.