Squash Enchiladas
By: Amanda Parks
Published: Monday, November 30, 2009 - 1:47pm

Ingredients




2 pounds yellow squash, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 jalepeno, chopped
1 small white onion, chopped
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup sour cream
16 smalls corn tortillas

Preparation

1 Preheat oven to 350 degrees fahrenheit 2 Heat diced squash and onion in microwave until softened with a little bit of water, stirring every few minutes 3 In a saucepan, combine 1/2 can of both soups, sour cream, salt and pepper 4 Let simmer until heated through, add jalepeno 5 Spread mixture on tortillas and repeat until all done 6 Add squash mixture to tortillas 7 Roll into enchiladas 8 Put in greased casserole dish 9 Top with remaining soup mixture and cheese. 10 Bake for 25 minutes

About


I actually copied this recipe from a card I got a Publix, not my own recipe but is delicious.