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Mexicana Corn & Spinach Enchilada Casserole

  • 8, 4 ½ X 3 ½ inch piece
  • 10 min
  • 30 min

Submitted by Barbara Day, M.S., R.D.


  • Cooking spray
  • 1 medium onion, chopped
  • 1 pkg (10 oz) frozen chopped spinach, thawed
  • 2 cans (8 oz each) tomato sauce*
  • 1 can (12 oz) mexicorn, drained
  • 1 can (10 oz) mild enchilada sauce
  • 1 ¼ tsp chili powder
  • ¼ tsp dried oregano
  • 12 corn tortillas 6”
  • 6 oz mozzarella cheese, shredded
  • 1 cup Romaine lettuce, shredded
  • 1 cup fresh tomatoes, chopped




This quick-&-easy recipe is loaded with antioxidants and good tasting ingredients. It’s a great recipe for a party since you can do-ahead without losing any of the great taste.


Per Serving:  284 calories, 12 grams protein, 9 grams of fat, 41 grams of CHO,  4 grams of fiber, 1038 mg sodium.





Preheat over to 350 degrees. Drain thawed spinach and pat out excess moisture between paper towels. Combine onion, spinach, tomato sauce, mexicorn, enchilada sauce, and seasoning. Mix well. Bring to a boil. Reduce heat and simmer for 5 minutes. Place corn tortillas in bottom of a 13X9X2 inch baking dish. Pour half of the spinach tomato mixture over tortillas, sprinkle with half of the mozzarella cheese. Repeat layers of spinach tomato mixture. Bake for 20 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Garnish with lettuce and tomato. Note: You can prepared ahead of time, refrigerate covered. Plan 40 minutes of heating time. Sprinkle with mozzarella cheese 5 minutes before serving or until cheese is melted.


Shopping List

1 medium onion

1 pkg (10 oz) frozen chopped spinach

2 cans (8 oz each) tomato sauce

1 can (12 oz) mexicorn

1 can (10 oz) mild enchilada sauce

chili powder

dried oregano

12 corn tortillas

Shredded mozzarella cheese

Romaine lettuce

fresh tomatoes


*You can use low sodium tomato sauce to lower the sodium in this recipe.


Barbara Day, M.S., R.D., is a registered dietitian with a Master’s Degree in clinical nutrition.  The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 44 years of experience in promoting healthy lifestyles to consumers.  Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara currently writes a weekly nutrition column for the Southeast Outlook. Barbara is a runner, cyclist, hiker, a mother and grandmother to 13 grandchildren.    


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