Ingredients
-
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 medium size summer squash 1 ½ lbs total, sliced about 1/4″ thick
- 3 – 4 ears of corn kernels removed or about 1 ½ cups frozen corn
- 2-3 cloves garlic minced
- 7 ounces chopped green chile roasted, peeled and chopped small (1 cup frozen or canned chopped green chile will work as well)
- Optional: 1 ½ cups cooked pinto beans or 1 14 ounce can, drained
- 2 teaspoons Mexican spice blend taco seasoning can be substituted
- 2 cups cooked chicken diced bite-size
- 4 cups shredded cheese of your choice cheddar and Monterrey jack are my favorite combination
- 1½ cups red chile enchilada sauce
- 2 cups green chile enchilada sauce
- 12 white corn tortillas each cut into 6 pie-shaped wedges
- Optional: sour cream and tortilla chips for serving
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