Layered Vegetable Enchilada Casserole
Ingredients
- 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 shredded Monterey Jack cheese (about 8 ounces)
- Chopped fresh cilantro leaves
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