Ingredients Jump to Instructions ↓

  1. --AZTECA SAUCE-- 1 cn (28 oz) plum tomatoes,

  2. - undrained 1 cn (4 oz) roasted green chilis,

  3. -chopped, undrained 1/2 tb Canola or corn oil

  4. 1 c (6 oz) white onion, finely

  5. - chopped 1 Garlic clove, minced

  6. 1 c Defatted chicken stock

  7. 1/2 ts Salt

  8. --TAMAL CONTENTS-- 8 Corn tortillas

  9. 1 c Zucchini, diced

  10. 2 pk (10 0z) frozen chopt spinach

  11. - thawed, thoroughly drained 8 oz Monterey Jack Cheese, grated

  12. 1 pk (10 oz) frozen corn, thawed

  13. 1/4 c Chopped cilantro

  14. 4 c Azteca Sauce

  15. 1 minute. Add tomato and chili mixture and cook, stirring frequently, until reduced and thickened, about 8 minutes. Add stock, reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes. Stir in salt, remove from heat and stir in

  16. 1/4 cup of cilantro. Makes

  17. 4 cups of sauce. CASSEROLE: Preheat oven to

  18. 350 degrees. Spread tortillas out on two baking sheets coated with vegetable oil spray. Lightly coat tops of tortillas with vegetable oil spray and place them in preheated oven for 10 minutes. Turn over and bake

  19. 3 minutes more. Remove from oven and set aside, leaving oven on. Steam diced zucchini until just crisp-tender, about 2 minutes. Remove from steamer and set aside. To assemble casserole, lightly coat a 7-by-

  20. 11 inch baking dish with vegetable oil spray. Spread a thin layer of sauce evenly over the bottom. Cover sauce with

  21. 2 toasted tortillas. Evenly spread the chopped spinich over the top of the tortillas. Top with one-fourth of the remaining sauce and one-fourth of the cheese. Place

  22. 2 more tortillas over the top and press down. Spread the corn on top and cover with one-third of the remaining sauce and one-third of the remaining cheese. Top with

  23. 2 more tortillas, again pressing down. Top with zucchini, one-half the remaining sauce and one-half the remaining cheese. Top with the

  24. 2 remaining tortillas and press down. Spread remaining sauce evenly over the top and sprinkle on remaining cheese. Cover tightly with foil and place in preheated oven for 25 minutes. Uncover and bake about 10 minutes more, or until lightly browned. To serve, sprinkle

  25. 1/4 cup of chopped cilantro over the top.


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