Iz's Summer Squash Enchiladas

1. 1

   Preheat oven to 350F

2. 2

   Chop summer squash, red pepper, and scallion small

3. 3

   Saute in 1 tbsp vegetable oil until scallion are clear and squash is softened

4. 4

   Set aside and warm tortilla in skillet

5. 5

   Put cheese and squash mixture down the center

6. 6

   Roll and place into pan.

7. 7

   Repeat until all are done.

8. 8

   Pour enchilada sauce on top and then top with remaining cheese

9. 9

   Bake for 10 to 15 minutes

10. 10

    Allow to set for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.