Layered Vegetable Enchilada Casserole

Corn tortillas are layered with zucchini, spinach, corn and onion with a generous coating of enchilada sauce and a topping of melted cheese.


6 servings


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 (17.5 ounce) jar Pace® Enchilada Sauce
12 corn tortillas (6 inch)
2 cups shredded Monterey Jack cheese
chopped fresh cilantro leaves


Preheat oven to 350°F (177°C).

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 for 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts. Cut into 6 squares and garnish with cilantro.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 25 minutes

Nutritional Information

Amount Per Serving: Calories: 319; Total Fat: 15.5 g; Cholesterol: 34 mg; Sodium: 244 mg; Total Carbs: 33.5 g (Dietary Fiber: 5.2 g); Protein: 14.2 g

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