El Paradero

Enchiladas Calabacitas: Breakfast-Brunch

Servings: 8

Prep time:15mn

Ingredients:

• 

  4 Zucchini - medium

• 

  4 Yellow Squash - Medium

• 

  2 cup Frozen Corn

• 

  1 1/3 fl oz Bueno frozen chopped green chile, thawed

• 

  3 cups Monterey Jack Cheese grated

• 

  1 Red Onion

• 

  1 teaspoon ground cumin

• 

  1 1/2 teaspoon garlic salt

• 

  1 teaspoon kosher salt

• 

  1 teaspoon ground black pepper

• 

  2 tablespoons olive oil

• 

  36 corn tortillas

• 

  Oil for frying

Step 1:

Preheat oven to 350 degrees Cooking time: 20 minutes, covered Greased 9x12 baking dish

Step 2:

1. Slice squash and set aside in large bowl. 2. Slice onion, thinly. Add to squash. 3. Saute squash and onion in 2 tablespoons of olive oil until tender. 4. Mix squash, corn, green chili, cumin, garlic salt, salt and pepper. 5. Fry tortillas in a small amount of oil, until soft. Drain on paper towels. 6. Layer greased 9x12” baking dish with tortillas. Spoon vegetable mixture over tortillas. Cover with cheese. Repeat layers until all ingredients are finished. spread a generous amount of cheese on top. 7. Cover with aluminum foil and bake 20 minutes 8. Let stand for 5 minutes and then serve.