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1
AZTECA SAUCE: To make sauce, combine tomatoes and chilies in a blender and make a coarse puree.
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2
Heat the oil in a skillet over medium heat.
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3
Add onion and cook until lightly browned.
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4
Increase heat to medium-high, add garlic and cook 1 minute.
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5
Add tomato and chili mixture and cook, stirring frequently, until reduced and thickened, about 8 minutes.
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6
Add stock, reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes.
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7
Stir in salt, remove from heat and stir in 1/4 cup of cilantro.
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8
CASSEROLE: Preheat oven to 350F (180C).
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9
Spread tortillas out on two baking sheets coated with vegetable oil spray.
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10
Lightly coat tops of tortillas with vegetable oil spray and place them in preheated oven for 10 minutes.
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11
Turn over and bake 3 minutes more.
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12
Remove from oven and set aside, leaving oven on.
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13
Steam diced zucchini until just crisp-tender, about 2 minutes.
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14
Remove from steamer and set aside.
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15
To assemble casserole, lightly coat a 7-by-11 inch baking dish with vegetable oil spray.
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16
Spread a thin layer of sauce evenly over the bottom.
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17
Cover sauce with 2 toasted tortillas.
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18
Evenly spread the chopped spinich over the top of the tortillas.
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19
Top with one-fourth of the remaining sauce and one-fourth of the cheese.
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20
Place 2 more tortillas over the top and press down.
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21
Spread the corn on top and cover with one-third of the remaining sauce and one-third of the remaining cheese.
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22
Top with 2 more tortillas, again pressing down.
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23
Top with zucchini, one-half the remaining sauce and one-half the remaining cheese.
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24
Top with the 2 remaining tortillas and press down.
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25
Spread remaining sauce evenly over the top and sprinkle on remaining cheese.
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26
Cover tightly with foil and place in preheated oven for 25 minutes.
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27
Uncover and bake about 10 minutes more, or until lightly browned.
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28
To serve, sprinkle 1/4 cup of chopped cilantro over the top.
