This enchilada casserole is a Mexican twist on the traditional Italian lasagna. It can be made a day or two ahead of time and baked off right before serving. It also freezes well whole before baking or as individual servings after it's cooked.
Heat oil over medium high heat and saute onion and garlic for about 5 minutes, or until softened. Add cumin, chili powder, and salt and saute one more minute.
Add honey and diced tomatoes and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes. Let cool slightly and puree with an immersion blender until smooth and set aside.
In a large bowl combine red pepper, zucchini, garlic powder, cumin, salt, Greek yogurt, 2 cups of cheese, egg, and cilantro. Stir until mixed together.
Preheat oven to 350 and spray a 9 x 13 pyrex with cooking spray. Add about 1 cup of enchilada sauce to the bottom of the pan and layer with two tortillas. Top with half of the vegetable and cheese mixture. Continue layering with tortillas, sauce, and remaining vegetable mixture finishing with tortillas and sauce.
Sprinkle remaining half a cup of cheese evenly over the top and bake, uncovered, for about 45 minutes.