Layers of fresh sweet corn, zucchini, yellow squash and Mexican calabacitas with spicy chilies, corn tortillas and shredded pepper jack cheese make up this AMAZING VEGETARIAN ENCHILADA DISH!
CeceliasGoodStuff.com | Good Food for Good People[/caption]
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 cup white onion, chopped
- 1 cup yellow squash, sliced
- 1 cup zucchini, sliced
- 2 cups Mexican calabacitas, sliced
- 1 cup frozen sweet corn
- 1 chopped fresh green chile
- 1/4 teaspoon cumin powder
- Salt to taste (about 1.5 teaspoons)
- 8 ounces shredded pepper jack cheese
- 1 can mushroom soup (or celery soup)
- 1 cup salsa verde
- 1/2 cup water or vegetable broth
- 12 corn tortillas
- Heat the olive oil in a heavy large skillet over medium heat.
- Add the onions, yellow squash, zucchini, calabacitas, sweet corn, and green chile.
- Season with cumin and salt.
- Add the minced garlic
- Sauté for 5-7 minutes or until squash is tender.
- Add the soup of your choice.
- Add the broth and water.
- Mix well.
- Layer a 9 x 12 casserole dish with 4 corn tortillas.
- Then add one 1/4 of squash mixture. Spread it evenly over the tortillas.
- Add cheese.
- Repeat for three full layers. Leaving enough cheese for the top of the casserole.
- Bake in a preheated 375 degree F. oven for about 35 minutes on the center rack. Baker until the casserole is bubbling and the cheese is melted.
- Tip: I like using roasted frozen corn in this recipe. For a SPICY version of this recipe I recommend using one jalapeño or serrano instead ALONG WITH THE GREEN CHILE. Carefully mince the jalapeño making sure to spread the heat throughout the dish.
It is nearly chile roasting time here in New Mexico. LOVE the smell of it roasting as I drive around town. Shown here is a fresh batch of New Mexico Hatch Green Chile.
CeceliasGoodStuff.com | Good Food for Good People
It is almost time to start harvesting our New Mexico Chile crop! I can hardly wait. Pictured here are our freshly picked New Mexican Red Chile Peppers. These are the same chilies that are used to make our beautiful red chile ristras.
CeceliasGoodStuff.com | Good Food for Good People
CeceliasGoodStuff.com” width=”952″ height=”1231″> It is nearly chile roasting time here in New Mexico. Show here is a fresh batch of New Mexico Hatch Green Chile.
Roasting Hatch Green Chile CeceliasGoodStuff.com | Good Food for Good People
Summer is the best time for a glass if ice cold sangria. This tasty sangria is full of fresh citrus flavors.
Click here to get this recipe: A Fresh Citrusy White Sangria Recipe
CeceliasGoodStuff.com | Good Food for Good People
Thank you for stopping by. I love sharing my cooking ideas with you. I hope in some small way I have inspired you to create some delicious food for those you LOVE. Please share your photos and thoughts with me on Social Media. It is FUN hearing from you. Please follow me on Instagram, Facebook, TikTok and Pinterest.
Cecelia Dardanes |CeceliasGoodStuff.com | Good Food for Good People
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