Summer Squash Enchilada Casserole
This Summer Squash casserole cooks up tender and delicious in the slow cooker.
Servings 8 servings
- 1 tablespoon olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 pound zucchini trimmed and cut into 3/4 inch dice
- 1 pound yellow squash trimmed and cut into 3/4 inch dice
- 2 tablespoons fresh oregano minced, or 2 teaspoon dried
- 1/2 teaspoon ground cumin
- 1 cup corn kernels fresh or frozen (thawed)
- 2 cups Monterey Jack Cheese finely shredded
- 2 cups cheddar cheese finely shredded
- 3 cups canned green enchilada sauce
- 12 soft corn tortillas cut into 4 strips
- 8 ounces queso fresco
Heat the oil in a skillet over medium-high heat. Add the onion and cook about 5 minutes. Add the garlic, zucchini, yellow squash, oregano, and cumin and continue to cook until vegetables start to brown, about 4 to 5 minutes. Add the corn, sauté for a minute or two and remove from the heat.
Mix the cheeses together. Pour about 1/2 cup of the enchilada sauce in the bottom of your slow cooker and spread it around. In layers add one-quarter of the tortilla strips, one-quarter of the enchilada sauce, one-third of the veggies, and one-quarter of the cheese blend and then sprinkle with one-quarter of the queso fresco. Repeat the layers, ending with the queso fresco. Your last layers will be tortillas, sauce and cheese (no veggies). Cover and cook on high for 2 hours or low for 4 hours.
Let cool for a few minutes before serving.
Calories: 486kcal | Carbohydrates: 36g | Protein: 25g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 1382mg | Potassium: 526mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1585IU | Vitamin C: 23.4mg | Calcium: 650mg | Iron: 2.6mg