Layered Vegetable Enchilada Casserole

Campbell's Layered Vegetable Enchilada Casserole Recipe

Feeling a little sneaky?  When you layer veggies with tortillas, enchilada sauce and melted cheese, it's a sure-fire way to get them to eat their vegetables.

At a glance

Prep

20 min.

Total

45 min.

Serves

6

Servings: 1 1/2 cups each

Bake: 25 min.

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What You'll Need

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 Monterey Jack cheese (about 8 ounces)

How to Make It

  • 1

    Heat the oven to 350°F. 

  • 2

    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.

  • 3

    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.

  • 4

    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.

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RID#25724

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