Squash Enchiladas

Photo: flickr user chuck_heston

Ingredients

2 pounds yellow squash, diced

1 jalepeno, chopped

1 small white onion, chopped

1/2 teaspoon salt

Preheat oven to 350 degrees fahrenheit

Heat diced squash and onion in microwave until softened with a little bit of water, stirring every few minutes

In a saucepan, combine 1/2 can of both soups, sour cream, salt and pepper

Let simmer until heated through, add jalepeno

Spread mixture on tortillas and repeat until all done

Add squash mixture to tortillas

Roll into enchiladas

Put in greased casserole dish

Top with remaining soup mixture and cheese.

Bake for 25 minutes

I actually copied this recipe from a card I got a Publix, not my own recipe but is delicious.

8.0

Monday, November 30, 2009 - 1:47pm