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.
![Roasting Hatch Green Chile CeceliasGoodStuff.com](https://ceceliasgoodstuff.com/wp-content/uploads/2018/09/roasting-Hatch-Green-Chile-CeceliasGoodStuff.com_-e1537746441178.jpg)
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! Red Chile Peppers CeceliasGoodStuff.com | Good Food for Good People](https://ceceliasgoodstuff.com/wp-content/uploads/2018/08/IMG_9706-Red-Chile-Peppers.jpg)
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
![Roasting Hatch Green Chile. <br srcset=](https://ceceliasgoodstuff.com/wp-content/uploads/2018/09/roasting-Hatch-Green-Chile-CeceliasGoodStuff.com_-e1537746441178.jpg)
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
![A Fresh Citrusy White Sangria Recipe CeceliasGoodStuff.com Good Food for Good People](https://ceceliasgoodstuff.com/wp-content/uploads/2017/11/A-Fresh-Citrusy-White-Sangria-Recipe-CeceliasGoodStuff.com-Good-Food-for-Good-People.jpg)
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
![Cecelia Dardanes](https://ceceliasgoodstuff.com/wp-content/uploads/2021/03/Cecelia-Dardanes-CeceliasGoodStuff-Icon.jpg)
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Cecelia Dardanes |CeceliasGoodStuff.com | Good Food for Good People
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