Layered Vegetable Enchilada Casserole
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
1 tablespoon vegetable oil
2 small zucchini, diced (about 2 cups)
1 large onion, chopped (about 1 cup)
2 cups packed coarsely chopped fresh spinach leaves
1 cup frozen whole kernel corn
2.333 cups prepared enchilada sauce
12 corn tortilla (6-inch)
2 cups Monterey Jack cheese , shredded (about 8 ounces)
2 small zucchini, diced (about 2 cups)
1 large onion, chopped (about 1 cup)
2 cups packed coarsely chopped fresh spinach leaves
1 cup frozen whole kernel corn
2.333 cups prepared enchilada sauce
12 corn tortilla (6-inch)
2 cups Monterey Jack cheese , shredded (about 8 ounces)
Instructions
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 chopped fresh cilantro before serving, if desired.
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 chopped fresh cilantro before serving, if desired.
Layered Vegetable Enchilada Casserole
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.
Directions
Print
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 chopped fresh cilantro before serving, if desired.
Ingredients
1 tablespoon vegetable oil2 small zucchini, diced (about 2 cups)1 large onion, chopped (about 1 cup)2 cups packed coarsely chopped fresh spinach leaves1 cup frozen whole kernel corn2.333 cups prepared enchilada sauce12 corn tortilla (6-inch)2 cups Monterey Jack cheese , shredded (about 8 ounces)
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