---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TAMAL AZTECA
  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.
  
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