CALABACITAS

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My family and company love this dish and I always get asked for the recipe.

Provided by kathy L

Categories     Vegetables

Time 1h30m

Number Of Ingredients 11

4 c sliced zucchini and summer squash any mix
1 small package frozen shoepeg corn
1/2 small onion finely sliced, then cut in half or quarters
12 small corn tortillas
2 c sour cream
1 can(s) cream of chicken soup
2 c shredded cheddar cheese
2 clove garlic, minced
1 can(s) 4.75 oz size diced chile pepper
1 dash(es) salt and pepper to taste
1 Tbsp vegetable oil

Steps:

  • 1. Preheat oven to 325 degrees F. Brush oil on bottom of 13 x 9 inch casserole
  • 2. Toss sliced squash and shoepeg corn together
  • 3. Mix sour cream, chile peppers, juice and all and cream of soup together and set aside.
  • 4. Layer ingredients as follows: layer 6 tortillas on bottom of prepared casserole arrange 1/2 of squash on top, sprinkled with salt and pepper then 1/2 of onion slices and garlic, then 1/2 of sour cream misture, then 1/2 of cheese. Repeat layers, ending with cheese. Cover with aluminum foil, or lid and bake in preheated oven 35-45 minutes until squash is tender when pierced with fork. Remove foil and continue baking approximately 15 minutes until top is broned and bubbly. Let sit for 10-15 mintues to set.

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