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Layered Vegetable Enchilada Casserole

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READ REVIEWS (1)

45 mins total
20 mins prep

Recipe Filed Under
Vegetable, Mexican, Easy, Vegetarian, Kid-Friendly, Main Dish, Dinner, Family Gathering & Celebration, Pot Luck, Big Game Party

Provided By: Campbell's Kitchen

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Feeling a little sneaky? When you layer veggies with tortillas, enchilada sauce and melted cheese, it's a sure-fire way to get them to eat their vegetables.

Ingredients

Serves: servings

1 tablespoon vegetable oil

2 small zucchini , diced (about 2 cups)

1 large onion , chopped (about 1 cup)

2 cup packed coarsely chopped fresh spinach leaves

1 cup frozen whole kernel corn

2 1/3 cup prepared enchilada sauce

12 corn tortilla (6-inch)

2 cup shredded Monterey Jack cheese (about 8 ounces)

Chopped fresh cilantro leaves

Directions

Heat the oven to 350°F.

Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.

Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.

Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.