Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------AZTECA SAUCE-----------------------------
1 cn (28 oz) plum tomatoes, - chopped
- undrained 1 Garlic clove, minced
1 cn (4 oz) roasted green chilis, 1 c Defatted chicken stock
-chopped, undrained 1/2 ts Salt
1/2 tb Canola or corn oil 1/4 c Chopped cilantro
1 c (6 oz) white onion, finely

-----------------------TAMAL CONTENTS----------------------------
8 Corn tortillas 8 oz Monterey Jack Cheese, grated
1 c Zucchini, diced 1 pk (10 oz) frozen corn, thawed
2 pk (10 0z) frozen chopt spinach 1/4 c Chopped cilantro
- thawed, thoroughly drained 4 c Azteca Sauce

AZTECA SAUCE: To make sauce, combine tomatoes and chilies in a
blender and make a coarse puree. Heat the oil in a skillet over
medium heat. Add onion and cook until lightly browned. Increase heat
to medium-high, add garlic and
cook 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 1/4 cup of
cilantro. Makes 4 cups of sauce. CASSEROLE: Preheat oven to 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 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-11 inch baking dish with
vegetable oil spray. Spread a thin layer of sauce evenly over the
bottom.
Cover sauce with 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 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 2 more tortillas, again pressing
down. Top with zucchini, one-half the remaining sauce and one-half
the remaining cheese. Top with the 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 1/4 cup of chopped cilantro over the top.

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