| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 6 servings |
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 1/3 cups prepared enchilada sauce
- 12 corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese (about 8 ounces)
- Chopped fresh cilantro leaves
Instructions
- Heat the oven to 350 degrees 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 344 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 34 mg |
| Sodium | 1074 mg |
Reviews
Fabulous! I like this better than any enchilada dinner i have had in a Mexican restaurant. I added some cut up rotisserie chicken and some bell pepper. I used an additional 1/2 cup of the enchilada sauce. I would probably be wonderful with a sour cream garnish.
We’ve made this a few times, and it’s always delicious!!! Serve it with green onions, olives and cilantro. Yummmm!!!!
Loved this!!!
Great alternative to a traditional enchilada. I took the advice of others and added black beans and taco seasoning to the veggies. I used La Victoria GREEN enchilada sauce which I highly recommend. My casserole took an extra ten minutes in the oven. Oh, and the leftovers are great too.
Needed more flavor, i added some chipotle & taco seasoning on veggies and the shredded chicken i added. Also, garnished with cilantro
Easy to make and healthier than other enchilada recipes. You can add beans, or chicken for protein. I add black beans. Great leftovers. Freezes well.
Great recipe and an easy Sunday (or week night) dinner. I added a can of TJ’s Cuban style black beans (drained) and an orange bell pepper. Definitely will make this again!
Made this for Sunday night dinner. It was great! I added tomatoes to one side for myself.