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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 1/2 cups each)
Layered Vegetable Enchilada Casserole
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.
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Serves: 6 servings (about 1 1/2 cups each)
Prep Time: 20 minutes
Cook Time: 25 minutes
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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 tortilla (6-inch)
2 cups shredded Monterey Jack cheese (about 8 ounces)
Chopped fresh cilantro leaves




Heat the oven to 350°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.


Notes:
Nutritional Values per Serving using ,25724,3/18/2011,290.8,6,364.53,141.07,69.17,15.67: Calories 365, Total Fat 16g, Saturated Fat 8g, Cholesterol 34mg, Sodium 1048mg, Total Carbohydrate 41g, Dietary Fiber 7g, Protein 16g, Vitamin A 40%DV, Vitamin C 26%DV, Calcium 35%DV, Iron 12%DV

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