Tamal Azteca

TAMAL AZTECA Preparation time: 30 minutes Cooking time: 1 1/2 hours  Yield: 4 servings Sauce: 

• 1 can (28 ounces) plum tomatoes, undrained 
• 1 can (4 ounces) roasted green chilies, undrained, chopped 
• 1/2 tablespoon canola or corn oil 
• 1 small white onion, finely chopped, 1 cup 
• 1 clove garlic, minced 
• 1 cup defatted chicken stock 
• 1/2 teaspoon salt 
• 1/4 cup chopped fresh cilantro 

Casserole: 

• 8 corn tortillas 
• 1 medium zucchini, diced 
• 2 packages (10 ounces each) frozen chopped spinach, thawed, thoroughly drained 
• 8 ounces fat-reduced Monterey jack, grated, 
• 2 cups 1 package (10 ounces) frozen corn kernels, thawed 
• 1/4 cup chopped fresh cilantro 

For sauce, combine tomatoes and chilies in a blender and make a coarse puree. Heat 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, 30 minutes. Stir in salt, remove from heat and stir in cilantro. Makes 4 cups.

Heat oven to 350 degrees. Spread tortillas out on 2 baking sheets sprayed with non-stick vegetable coating. Lightly spray tops of tortillas and place them in heated oven 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 spray an 11- by 7-inch baking dish with non-stick vegetable oil coating. Spread a thin layer of sauce evenly over bottom. Cover sauce with two of the toasted tortillas. Evenly spread the chopped spinach on top of the tortillas. Top with 1/4 of remaining sauce and 1/4 the cheese. Place two more tortillas on top and press down. Spread the corn on top, cover with 1/3 of remaining sauce and 1/3 of remaining cheese. Top with two more tortillas, again pressing down. Top with zucchini, 1/2 of remaining sauce and 1/2 the cheese. Top with the two remaining tortillas and press down. Spread remaining sauce evenly over the top and sprinkle on remaining cheese.