calabacitas
(1 rating)
My family and company love this dish and I always get asked for the recipe.
(1 rating)
yield
6 -8
prep time
30 Min
cook time
1 Hr
Ingredients For calabacitas
-
4 csliced zucchini and summer squash any mix
-
1 smpackage frozen shoepeg corn
-
1/2 smonion finely sliced, then cut in half or quarters
-
12 smcorn tortillas
-
2 csour cream
-
1 cancream of chicken soup
-
2 cshredded cheddar cheese
-
2 clovegarlic, minced
-
1 can4.75 oz size diced chile pepper
-
1 dashsalt and pepper to taste
-
1 Tbspvegetable oil
How To Make calabacitas
-
1Preheat oven to 325 degrees F. Brush oil on bottom of 13 x 9 inch casserole
-
2Toss sliced squash and shoepeg corn together
-
3Mix sour cream, chile peppers, juice and all and cream of soup together and set aside.
-
4Layer 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT