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Categories:
summer onion pepper salt black pepper mushroom soup sour cream green enchilada sauce vegetable bouillon cube Four-Cheese corn tortillas
Viewed: 64 - Published at: 8 years agoIngredients
- 2 lbs summer squash, seeded, peeled and cut into strips
- 23 cup chopped onion
- 1 jalapeno pepper, seeded and finely chopped
- 12 teaspoon salt
- 14 teaspoon black pepper
- 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
- 12 cup sour cream
- 1 (19 ounce) can green enchilada sauce
- 12 vegetable bouillon cube
- 1 cup four-cheese Mexican blend cheese
- 16 corn tortillas, warmed
Method
- In a microwave safe bowl combine squash, onion, half of the jalapeno plus salt and pepper.
- Cover with wax paper, microwave on high for 6 minutes or until squash is tender, stirring once.
- Set aside.
- In a medium saucepan combine soup, sour cream, remaining jalapeno and the bouillon.
- Once combined add to the squash mixture.
- 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.
- Pour enchilada sauce over tortillas.
- Cook on low for 4-5 hours.
