Layered Vegetable Enchilada Casserole Recipe

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Ingredients:

Serving

1 tbsp vegetable oil
2 cups diced zucchini
1 cup chopped onion
2 cups packed coarsely shredded fresh spinach
1 cup frozen whole kernel corn
1 (17.5 oz) jar pace enchilada sauce
12 corn tortillas (6 inch)
2 cups shredded monterey jack cheese
chopped fresh cilantro leaves

Directions:

Preheat oven to 350 degrees F.
Heat oil in skillet. Add zucchini and onion and cook 5 minutes or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.
Spread 1/2 cup enchilada sauce in 3-quart shallow baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	504.43 Kcal (2112 kJ)
Calories from fat	248.42 Kcal
		% Daily Value*
Total Fat	27.6g	42%
Cholesterol	70.19mg	23%
Sodium	582.17mg	24%
Potassium	1251.35mg	27%
Total Carbs	38.2g	13%
Sugars	3.36g	13%
Dietary Fiber	7.25g	29%
Protein	28.86g	58%
Vitamin C	60.4mg	101%
Vitamin A	0.8mg	26%
Iron	4.7mg	26%
Calcium	766.5mg	77%

Amount Per 100 g
Calories	134.08 Kcal (561 kJ)
Calories from fat	66.03 Kcal
		% Daily Value*
Total Fat	7.34g	42%
Cholesterol	18.66mg	23%
Sodium	154.74mg	24%
Potassium	332.61mg	27%
Total Carbs	10.15g	13%
Sugars	0.89g	13%
Dietary Fiber	1.93g	29%
Protein	7.67g	58%
Vitamin C	16.1mg	101%
Vitamin A	0.2mg	26%
Iron	1.2mg	26%
Calcium	203.7mg	77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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