GETTING READY

1) Preheat oven to temperature of 350 degrees.

MAKING

2) In a large non-stick skillet coated with cooking spray, sauté the onion.

3) Drain the spinach and place between 2 paper towels to pat out the excess moisture.

4) Combine together the tomato sauce, spinach, onion, mexicorn, enchilada sauce and seasonings. Mix properly.

5) Bring the mixture to a boil and then reduce the heat.

6) Gently simmer, uncovered, for about 5 minutes.

7) In the bottom of a 13x9x2-inch baking dish, place 6 tortillas.

8) Over the tortillas, pour half of the spinach mixture and sprinkle with ½ of the mozzarella cheese.

9) Repeat the layers of tortillas and spinach mix.

10) Bake in preheated oven for about 20 minutes.

11) Sprinkle the remaining cheese all over the preparation and bake for another 5 minutes.

SERVING

12) Serve hot on a serving platter or dish after garnishing with lettuce and tomato. In case the dish has been prepared ahead of time, cover it and store in the fridge. Before serving, heat for 40 minutes, sprinkle cheese all over and heat for another 5 minutes.