Calabacita Enchiladas with Red and Green Chile

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
  •  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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