1. In a large nonstick skillet, heat the oil over medium high heat, then add the onion and cook, stirring. Add the garlic, zucchini, yellow squash, oregano, and cumin and cook. Add the corn and cook.
2. Mix the Jack and cheddar cheeses together. Pour about 1/2 cup of the enchilada sauce into the slow cooker. Add on quarter of the tortilla strips, one quarter of the remaining enchilada sauce, one third of the sauteed veggies, and one quarter of the cheese blend. Repeat these layers to more times. Finish the casserole with the remaining tortilla strips, sauce, cheese blend. Cover and cook on high for 2 hours on high, or low for 4 hours. The casserole will begin to brown, but do not allow it to burn.
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|Serving Size: 1 Serving (1650g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1468 (65%)|
|Amt Per Serving||% DV|
|Total Fat 163.1g||217 %|
|Saturated Fat 100g||500 %|
|Monounsaturated Fat 47.9g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 479.1mg||147 %|
|Sodium 2904.3mg||100 %|
|Potassium 2244mg||59 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 60.1g|
|Protein 135g||193 %|
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Calories per serving: 2252
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