CALABACITAS

Calabacitas image

Provided by kathy L

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.