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Layered Vegetable Enchilada Casserole Recipe

3 faves
Nutrition per serving    (USDA % daily values)
CAL
482
FAT
81%
CHOL
20%
SOD
25%

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Ingredients for 6 servings

1 large onion, chopped (about 1 cup)

Chopped fresh cilantro leaves

2 small zucchini, diced (about 2 cups)

2 cups packed coarsely chopped fresh spinach leaves

12 corn tortillas (6-inch)

2 1/3 cups prepared enchilada sauce

2 cups shredded monterey jack cheese (about 8 ounces)

1 cup frozen whole kernel corn

1 tablespoon vegetable oil

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