Cooking 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 chopped fresh cilantro before serving, if desired.

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)