1. Preheat oven to 350°F. 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. shallow baking dish. 7. Place 6 tortillas, overlapping as needed to cover bottom of dish. 8. Spread with half of remaining enchilada sauce. 9. Top with vegetable mixture and half the cheese. 10. Top with remaining tortillas and enchilada sauce. 11. Bake 20 minute 12. Top with remaining cheese and bake 5 minute or until cheese melts. 13. Garnish with cilantro.
