Categories: Casseroles, Vegetables, Cheese, Tex-mex 
      Yield: 4 servings 
  
--------------------------------AZTECA SAUCE-------------------------------- 
      1 cn (28 oz) plum tomatoes, 
           - undrained 
      1 cn (4 oz) roasted green chilis, 
           -chopped, undrained 
    1/2 tb Canola or corn oil 
      1 c  (6 oz) white onion, finely 
           - chopped 
      1    Garlic clove, minced 
      1 c  Defatted chicken stock 
    1/2 ts Salt 
    1/4 c  Chopped cilantro 
 
-------------------------------TAMAL CONTENTS------------------------------- 
      8    Corn tortillas 
      1 c  Zucchini, diced 
      2 pk (10 0z) frozen chopt spinach 
           - thawed, thoroughly drained 
      8 oz Monterey Jack Cheese, grated 
      1 pk (10 oz) frozen corn, thawed 
    1/4 c  Chopped cilantro 
      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.