Crock Pot Squash Enchiladas |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 100 |
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I got the basic recipes for these from a recipe card at the super market. I modified it a bit though to make it vegetarian (for my husband) and because I didn't like some of the ingredients on the list. Making it in the crock pot makes it easy to prepare it in the morning and come home to a delicious meal, plus it melds all the flavors together just right! Ingredients:
2 lbs summer squash, seeded, peeled and cut into strips |
2/3 cup chopped onion |
1 jalapeno pepper, seeded and finely chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (10 3/4 ounce) can healthy request cream of mushroom soup |
1/2 cup sour cream |
1 (19 ounce) can green enchilada sauce |
1/2 vegetable bouillon cube |
1 cup four-cheese mexican blend cheese |
16 corn tortillas, warmed |
Directions:
1. In a microwave safe bowl combine squash, onion, half of the jalapeño plus salt and pepper. Cover with wax paper, microwave on high for 6 minutes or until squash is tender, stirring once. Set aside.
2. In a medium saucepan combine soup, sour cream, remaining jalapeño and the bouillon. Once combined add to the squash mixture.
3. Spoon squash mixture onto tortillas, roll up and place seam side down in crock pot (coated with nonstick cooking spray). Once one layer is done, sprinkle cheese on top. Repeat to form a second layer.
4. Pour enchilada sauce over tortillas.
5. Cook on low for 4-5 hours.
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