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Summer Squash Enchilada Casserole with Three Cheeses*

1 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 lb green zucchini or other summer squash, ends trimmed and cut into 3/4-inch thick rounds
1 lb yellow scalloped squash, or other summer squash, cut into 3/4-inch rounds
1 tsp dried oregano or 2 Tbsp minced fresh oregano
1/2 tsp ground cumin
1 cup fresh corn kernels, or frozen corn, thawed
2 cups finely shredded Monterey Jack cheese
2 cups finely shredded cheddar cheese
3-4 cups canned green chile enchilada sauce
1 dozen soft corn tortillas, each cut into 4 strips
8 oz queso fresco or rinsed and well drained mild feta cheese, crumbled

In a large nonstick skillet, heat the oil over medium-high heat, then add the onion and cook, stirring a few times, until softened, about 5 minutes. Add the garlic, zucchini, yellow squash, oregano, and cumin and cook, stirring a few times until the vegetables begin to brown, 4-5 minutes. Add the corn and cook another minute or two. Remove the skillet from the heat.

Mix the Jack and cheddar cheeses together. Pour about 1/2 cup of the enchilada sauce into the slow cooker and tilt to spread it around. In layers add 1/4 of the tortilla strips, 1/4 of the remaining enchilada sauce, 1/3 of the sauteed vegetables, and 1/4 of the cheese blend. Sprinkle with 1/4 of the queso fresco. Repeat the layers 2 more times, ending with the queso fresco. Finish the casserole with the remaining tortilla strips, sauce, cheese blend and queso fresco. Cover and cook on HIGH for 2 hours or on LOW for 4 hours. The casserole will begin to brown around the edges, but do not allow it to burn.

Let cool for a few minutes before cutting into squares or wedges to serve.

Not Your Mother's Slow-Cooker Cookbook