Saturday, 17 July 2010

Layered Vegetable Enchilada Casserole

I found this recipe on and tried it with a few modifications. It was fast and easy to make and is a good way to use up stale corn tortillas. I did not have any enchilada sauce and could find none at the grocery store. My daughter is going to teach me how to make an authentic version and I will post the directions after we try it out. I made a sauce from 1 cup of hot salsa, 1-6 oz tin of tomato paste and 6 oz of water which was combined in the blender.

  • 1 tablespoon vegetable oil
  • 2 cups diced zucchini (I used 2 medium zucchini)
  • 1 cup chopped onion (or substitute some chopped fresh mushrooms)
  • 2 cups packed coarsely shredded fresh spinach (I used an 8 oz package)
  • 1 cup whole kernel corn or 1 diced sweet pepper
  • 2 cups enchilada sauce
  • 12 corn tortillas (6 inch)
  • 2 cups shredded cheese
  • Chopped fresh cilantro leaves
  1. Preheat oven to 350 degrees F.
  2. Heat oil in skillet. Add zucchini and onion(mushrooms and peppers if using) 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 a 9x13 baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with half the vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce and vegetables.
  4. Bake 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts. Cut into 6 squares and garnish with cilantro.

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