1 12 oz. bag frozen corn, thawed
1 15 oz. can pinto beans, rinsed and drained
1 14 oz. can diced tomatoes, drained
4 oz. fresh spinach
1 medium zucchini, diced
1 4 oz. can chopped green chilis
2 cups shredded cheddar
1 cup shredded Monterey Jack cheese
12 8 inch flour tortillas
1 cup green enchilada sauce
Preheat oven to 400*. Spray two baking pans with cooking spray. In a bowl, mix corn, beans, tomato, zucchini, chilis, spinach, 1 cup cheddar, and 1/2 cup Jack.
Divide filling among tortillas, roll up and arrange seam side down in baking dishes (I tend to use a 3 quart pyrex for one batch, and an aluminum casserole dish that I can wrap in foil and a big ziploc for my freezer batch.
Top each with enchilada sauce. Sprinkle with remaining cheese. Bake uncovered for 30 minutes.
Readers, do you have a favorite Mexican food?