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1
Heat the oil in a large skillet or enameled cast-iron casserole.
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2
Add the mushrooms and saute over moderate heat until almost tender, about 3 minutes.
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3
Add the corn and saute for 2 minutes.
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4
Transfer to a large plate to cool.
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5
Add the spinach with the water that clings to the leaves to the skillet and cook over moderate heat, stirring constantly, until milted, 1 to 2 minutes.
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6
Transfer to a colander and press out the extra liquid, then add to the mushrooms and corn.
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7
Season with salt.
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8
In a small skillet, heat the vegetable oil over moderate heat.
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9
Fry the tortillas one at a time, turning once, just until softened, a few seconds per side.
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10
Drain the tortillas in a single layer on a paper towel-lined baking sheet, blotting them dry with additional towels.
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11
Preheat the oven to 350.
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12
Lightly butter a 13-by-9-inch nonreactive baking dish.
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13
mix the Roasted Tomatillo-Chipotle Salsa with the cream in a bowl and spread 1 scant cup in the prepared dish.
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14
Arrange 8 tortilla halves in a single layer on the salsa.
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15
Top with half of the vegetables, 1 1/2 cups of the creamy tomatillo salsa, 1 cup of the cheese and 8 tortilla halves.
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16
Spread the ricotta on the tortillas and cover with 1 1/2 cups of the salsa.
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17
Top with 8 tortilla halves, the remaining vegetables, 1 1/2 cups of the salsa and 1 cup of the cheese.
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18
Finish with the remaining 8 tortilla haves, salsa and cheese.
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19
Cover the dish loosely with foil and bake for 25 minutes.
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20
uncover andbake for about 25 minutes longer, or until bubbling and lightly browned.
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21
Let stand for at least 10 minutes.
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22
Sprinkle with the cilantro and serve.
