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Name: Slowcooker Summer Squash Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon olive oil; 1 large onion chopped; 4 cloves garlic minced; 1 pound green zuchinni cut into rounds; 1 pound yellow squash cut into rounds; 1 teaspoon oregano; 1 cup corn kernels; 2 cups Monterey jack cheese; 2 cups sharp Cheddar cheese; 3 to 4 cups green enchilada sauce; 1 dozen corn tortillas cut into strips

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INGREDIENTS

1 tablespoon olive oil
1 large onion ; chopped
4 cloves garlic ; minced
1 pound green zuchinni ; cut into rounds
1 pound yellow squash ; cut into rounds
1 teaspoon oregano
1 cup corn kernels
2 cups Monterey jack cheese
2 cups sharp Cheddar cheese
3 to 4 cups green enchilada sauce
1 dozen corn tortillas ; cut into strips

Servings

INSTRUCTIONS

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.

NOTES

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Slowcooker Summer Squash Enchilada Casserole

1 tablespoon olive oil
1 large onion chopped
4 cloves garlic minced
1 pound green zuchinni cut into rounds
1 pound yellow squash cut into rounds
1 teaspoon oregano
1 cup corn kernels
2 cups Monterey jack cheese
2 cups sharp Cheddar cheese
3 to 4 cups green enchilada sauce
1 dozen corn tortillas cut into strips

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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Nutrition

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Serving Size: 1 Serving (1650g)
Recipe Makes: 1 Servings

Calories: 2252
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2252

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