INGREDIENTS

• 1 onion, peeled and diced
• 2 cups cauliflower
• 2 cup spinach
• 1 cup corn
• 1 teaspoon minced garlic
• 12 corn tortillas
• 1 can of red enchilada sauce
• Mild green chilies 
• 1 cup of salsa
• iceberg lettuce, shredded

DIRECTIONS

1. Preheat oven to 425 degrees.
2. Fry the onion and minced garlic until tender.
3. In a casserole pan, layer six corn tortillas
4. Layer on the veggies.
5. Cover with half of the enchilada sauce 
6. Layer six more corn tortillas and the rest of the enchilada sauce.
7. Cover with salsa.
8. Cover with aluminum foil.
9. Bake for 35 minutes.
10. Remove the aluminum foil and bake another 10 minutes.
11. Serve with shredded iceberg lettuce