Yellow Squash Enchiladas Recipe

Name: Yellow Squash Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups yellow squash, chopped; ½ cup chopped onion; 2 tablespoons jalapeno peppers, seeded and finely chopped (1 pepper); ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup reduced-fat ranch dressing; 1 ½ cups milk; 10 34 ounces reduced-fat cream of mushroom soup; 10 34 ounces reduced-fat cream of chicken soup; ½ cup reduced-fat sour cream; corn tortilla, warmed; 2 cups shredded colby-monterey jack cheese

Servings: persons

6 cups yellow squash, chopped
½ cup chopped onion
2 tablespoons jalapeno peppers, seeded and finely chopped (1 pepper)
½ teaspoon salt
¼ teaspoon black pepper
½ cup reduced-fat ranch dressing
1 ½ cups milk
10 34 ounces reduced-fat cream of mushroom soup
10 34 ounces reduced-fat cream of chicken soup
½ cup reduced-fat sour cream
corn tortilla, warmed
2 cups shredded colby-monterey jack cheese

1
preheat oven to 350.
2
Spray 3-quart rectangular baking dish with no stick cooking spray.
3
Set aside.
4
In microwave safe large bowl combine squash,onion, half of the jalapeno pepper, salt and pepper.
5
Cover with waxed paper.
6
Microwave on high for 6 to 8 minutes or until squash is tender, stirring once.
7
Stir in 1/4 cup of the salad dressing.
8
Set aside.
9
In medium saucepan combine milk, soups, sour cream, remaining salad dressing and remaining jalapeno pepper.
10
Cook and stir over medium heat until heated through.
11
Spoon squash mixture onto tortillas.
12
Sprinkle with 1 1/2 cups of the cheese.
13
Roll ukp.
14
Place, seam side down, in prepared dish.
15
Pour soup mixture over top.
16
Sprinkle with remaining cheese.
17
Bake, uncovered, about 25 minutes or until heated through.

823

kcal

Calories

Fat

Carbs

103

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 12 ingredients. The key ingredients include: 6 cups yellow squash, chopped, ½ cup chopped onion, 2 tablespoons jalapeno peppers, seeded and finely chopped (1 pepper), ½ teaspoon salt, and more.

Yes, Yellow 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.

Yellow Squash Enchiladas

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