Calabacitas Enchiladas

Enchiladas made with corn tortillas and a filling of corn, green chile, and squash (calabacitas)

1 Tbsp. canola oil
1 medium onion, chopped fine
2 garlic cloves, minced
1 cup corn
1 yellow squash, grated (at least 2 cups)
1/8 tsp. salt
1 to 2 dozen corn tortillas or flour tortillas (See Assembly)
2 to 3 cups green chile sauce (see recipe)
3 cups grated cheese (mix of cheddar and Monterey Jack)

View the full recipe at MJ’s Kitchen →