Crock Pot Squash Enchiladas Recipe

Name: Crock Pot Squash Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs summer squash, seeded, peeled and cut into strips; ⅔ cup chopped onion; 1 jalapeno pepper, seeded and finely chopped; ½ teaspoon salt; ¼ teaspoon black pepper; 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup; ½ cup sour cream; 1 (19 ounce) can green enchilada sauce; 12 vegetable bouillon cube; 1 cup four-cheese Mexican blend cheese; 16 corn tortillas, warmed

Servings: persons

2 lbs summer squash, seeded, peeled and cut into strips
⅔ cup chopped onion
1 jalapeno pepper, seeded and finely chopped
½ teaspoon salt
¼ teaspoon black pepper
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
½ cup sour cream
1 (19 ounce) can green enchilada sauce
12 vegetable bouillon cube
1 cup four-cheese Mexican blend cheese
16 corn tortillas, warmed

1
In a microwave safe bowl combine squash, onion, half of the jalapeno plus salt and pepper.
2
Cover with wax paper, microwave on high for 6 minutes or until squash is tender, stirring once.
3
Set aside.
4
In a medium saucepan combine soup, sour cream, remaining jalapeno and the bouillon.
5
Once combined add to the squash mixture.
6
Spoon squash mixture onto tortillas, roll up and place seam side down in crock pot (coated with nonstick cooking spray).
7
Once one layer is done, sprinkle cheese on top.
8
Repeat to form a second layer.
9
Pour enchilada sauce over tortillas.
10
Cook on low for 4-5 hours.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs summer squash, seeded, peeled and cut into strips, ⅔ cup chopped onion, 1 jalapeno pepper, seeded and finely chopped, ½ teaspoon salt, and more.

Yes, Crock Pot Squash Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Squash Enchiladas

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