Progresso Tamale Parlor
  Authentic Mexican Food Recipes
  http://www.progressotamale.com
  "Serving Fine Mexican Food Since 1939"

  Vegetarian Enchilada Casserole Recipe

  2 Tbs oil 
  2 cloves garlic, minced 
  1 onion, chopped 
  1 jalapeno pepper, seeded and minced 
  2 cups diced zucchini 
  2 cups packed coarsely shredded fresh spinach 
  1 cup frozen whole kernel corn 
  1 (4 ounce) can diced green chile peppers 
  1 (6 ounce) can sliced black olives 
  2 1/2 cups Progresso Tamale or store Enchilada Sauce 
  12 (6 inch) corn tortillas 
  8 oz shredded Monterey Jack cheese 
  8 oz shredded Cheddar cheese 

  Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and 
  brown onion, garlic and jalapeno. Add zucchini and cook 5 min. or until tender. Add 
  spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green 
  chile peppers. 

  Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, 
  overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on 
  top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped 
  in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining 
  enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil and bake 
  for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until 
  the casserole is bubbling and the cheese is melted. 
  Serve with sour cream and salsa! 

  Yield: 8 servings
  Prep Time: 20 min
  Cook Time: 45 min
  Difficulty: Easy