A delightful twist on the classic enchilada casserole, packed with fresh vegetables and cheesy goodness.
Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
In a skillet, sauté the diced onion and minced garlic until fragrant.
Cook over medium heat to avoid burning the garlic.
Add the zucchini to the skillet and cook until tender, about 5 minutes.
Stir occasionally to ensure even cooking.
Stir in the spinach and corn, cooking until the spinach wilts.
Fresh spinach wilts quickly, so keep an eye on it.
Mix in the diced green chili peppers and remove from heat.
Adding the chilies at the end preserves their flavor.
Dip 6 tortillas in enchilada sauce and layer them in the baking dish.
Overlap the tortillas slightly to cover the bottom completely.
Spread half of the vegetable mixture over the tortillas, then sprinkle with half of the cheeses.
Distribute the mixture evenly for consistent layers.
Repeat the layering with the remaining tortillas, vegetable mixture, and cheeses.
Press down gently to compact the layers.
Cover the dish with foil and bake for 30 minutes.
Covering the dish helps retain moisture.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly.
This step gives the cheese a golden, melted finish.
Let the casserole cool slightly before serving with sour cream and salsa.
Allowing it to cool makes it easier to slice and serve.
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