Mexicana Corn & Spinach Enchilada Casserole - Kentucky Living

Ingredients

• 8, 4 ½ X 3 ½ inch piece SERVES
• 10 min PREP TIME
• 30 min COOK TIME
• Cooking spray
• 1 medium onion, chopped
• 1 pkg (10 oz) frozen chopped spinach, thawed
• 2 cans (8 oz each) tomato sauce*
• 1 can (12 oz) mexicorn, drained
• 1 can (10 oz) mild enchilada sauce
• 1 ¼ tsp chili powder
• ¼ tsp dried oregano
• 12 corn tortillas 6”
• 6 oz mozzarella cheese, shredded
• 1 cup Romaine lettuce, shredded
• 1 cup fresh tomatoes, chopped