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1
Heat 1 tablespoon of the oil in a large skillet over medium.
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2
When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes.
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3
Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl.
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4
Return the skillet to the heat without washing it and add the damp spinach.
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5
Cook, stirring constantly, until just wilted, 2 to 3 minutes.
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6
Scoop into a colander set in the sink and use a spoon to gently press out excess moisture.
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7
Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
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8
Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot.
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9
One at a time, quick-fry the tortillas for a few seconds per side just to soften them.
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10
As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas.
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11
Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels.
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12
Cut the tortillas in half.
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13
Heat the oven to 350 degrees.
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14
Lightly oil a 13 x 9-inch baking dish.
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15
In a medium-size bowl, mix the salsa with the cream or yogurt.
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16
Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves.
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17
Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese.
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18
Add another layer of 8 tortilla halves.
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19
Spread with the ricotta and another scant 11/2 cups of the salsa mixture.
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20
Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese.
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21
For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
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22
Cover lightly with foil and bake for 25 minutes.
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23
Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned.
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24
Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates
