Guest Author - Terri Perkins Fulton

Here's an authentic version of enchilada casserole that's great for a light supper or lunch. It can also be served on the side, or you can substitute shredded pork, chicken or seafood for the bean and corn layer.

Serves 4 as a main course, 8 as a side dish

1 recipe Chile Verde Sauce

2 cups loosely packed chard or spinach, coarsely chopped
1 medium zucchini, cut in 1/4-inch slices
Salt
1 cup corn kernels, thawed if frozen
1 14.5 oz can black beans, drained and rinsed
2 cups grated jack cheese, or mixed Mexican cheese already packaged

8 corn tortillas, cut in half

Prepare the Chile Verde Sauce. Set aside. Preheat the oven to 350 degrees.

Steam the greens until just wilted and tender, about 3 minutes. Spread out to cool on cookie sheet. Steam the zucchini until just tender, about 4 minutes, add it to the greens and stir to mix. Sprinkle all the vegetables with salt to taste. Mix the black beans and the corn in a bowl.

To assemble the casserole, lightly grease an 8 by 8-inch square backing dish. Spoon a light film of the Basic Green Sauce over the bottom. Lay 4 tortilla halves over the sauce in single layer to cover as much as possible. Spoon half of the greens and zucchini over. Top with 1/2 -cup of sauce and then 1/2-cup of cheese. Cover with 4 tortilla halves. Spread the bean and corn mixture over, top with 1/2 -cup sauce, and then 1/2 cup cheese. Place 4 tortilla halves over the cheese. Spoon remaining greens over and cover with 1/2-cup each sauce and then cheese. Place remaining tortillas halves over casserole. Top with another 1/2-cup sauce and remaining 1/2-cup cheese.

Cover casserole with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes until lightly browned. Let stand to set up for 5 minutes. Cut into 4 squares and remove each with a spatula to a plate. If you have extra sauce you can warm it and drizzle it over the casserole when serving.