Calabacita Enchiladas with Red and Green Chile

Name: Calabacita Enchiladas with Red and Green Chile
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 medium size summer squash, 1 1/2 lbs total, sliced about 1/4" thick; 3 - 4 ears of corn, kernels removed or about 1 1/2 cups frozen corn; 2-3 cloves garlic, minced; 1 cup green chile, roasted, peeled and chopped small (1 cup frozen or canned chopped green chile will work as well); Optional: 1 1/2 cups cooked pinto beans or (1) 14 ounce can, drained; 2 teaspoons Mexican spice blend (taco seasoning can be substituted); 2 cups cooked chicken, diced bite-size; 4 cups shredded cheese of your choice, cheddar and Monterrey jack are my favorite combination; 1 1/2 cups red chile sauce; 2 cups green chile sauce; 12 white corn tortillas, each cut into 6 pie-shaped wedges; Optional: sour cream and tortilla chips for serving

Calabacita Enchiladas with Red and Green Chile was pinched from <a href="http://www.barefeetinthekitchen.com/2012/10/calabacita-enchiladas.html" target="_blank">www.barefeetinthekitchen.com.</a>

INGREDIENTS

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1 tablespoon olive oil

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1 medium onion, chopped

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3 medium size summer squash, 1 1/2 lbs total, sliced about 1/4" thick

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3 - 4 ears of corn, kernels removed or about 1 1/2 cups frozen corn

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2-3 cloves garlic, minced

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1 cup green chile, roasted, peeled and chopped small (1 cup frozen or canned chopped green chile will work as well)

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Optional: 1 1/2 cups cooked pinto beans or (1) 14 ounce can, drained

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2 teaspoons Mexican spice blend (taco seasoning can be substituted)

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2 cups cooked chicken, diced bite-size

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4 cups shredded cheese of your choice, cheddar and Monterrey jack are my favorite combination

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1 1/2 cups red chile sauce

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2 cups green chile sauce

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12 white corn tortillas, each cut into 6 pie-shaped wedges

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Optional: sour cream and tortilla chips for serving

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