Vegetable Enchilada Casserole

• 1 tablespoon vegetable oil
• 2 cups diced zucchini
• 1 cup chopped onion
• 2 cups packed coarsely shredded fresh spinach
• 1 cup frozen whole kernel corn
• 1 (17 1/2 ounce) jar enchilada sauce
• 12 (6 inch) corn tortillas
• 2 cups shredded monterey jack cheese
• chopped fresh cilantro

1. Preheat oven to 350F.
2. Heat oil in skillet.
3. Add zucchini and onion and cook 5 minute or until golden brown and tender.
4. Add spinach and corn.
5. Cook and stir until spinach wilts.
6. Spread 1/2 cup enchilada sauce in 3-qt.
7. shallow baking dish.
8. Place 6 tortillas, overlapping as needed to cover bottom of dish.
9. Spread with half of remaining enchilada sauce.
10. Top with vegetable mixture and half the cheese.
11. Top with remaining tortillas and enchilada sauce.
12. Bake 20 minute
13. Top with remaining cheese and bake 5 minute or until cheese melts.
14. Garnish with cilantro.

vegetable oil, zucchini, onion, fresh spinach, kernel corn, enchilada sauce, corn tortillas, shredded monterey jack cheese, fresh cilantro

Taken from www.food.com/recipe/vegetable-enchilada-casserole-144095 (may not work)