Mexicana Corn & Spinach Enchilada Casserole
- 8, 4 ½ X 3 ½ inch pieceSERVES - 10 minPREP TIME - 30 minCOOK TIME Submitted by Barbara Day, M.S., R.D.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kentuckyliving.com.
Cooking tools:
- Baking dish
- Saucepan
- Colander
- Paper towel
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Grater
- Can opener
- Oven
- Stove
- Plate
Ingredients
- 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
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