Loved it!! The first time I made this, it was quite mushy and runny...was more like soup than casserole. The second time I made it, however, I oven-toasted the tortillas and made sure to remove as much water from the veggies that I could (especially the zucchini). Of course, as others have commented, using less enchilada sauce helps, too. I also waited about 10 minutes after removing the dish from the oven to cut into it, and though it was soft, it definitely held its shape when cutting and didn't run all over the plate. Leftovers are wonderful for lunch the next day!!
Jenny, Pompano Beach, FL