The green chile sauce is simply a jar of tomatillo salsa and some Greek yogurt mixed together, instead of diced green chiles, béchamel, and sour cream. And the filling is a simple sauté of summer squash, cherry tomatoes, shallots, and spinach. You can up the ante on the cheese if you’re not watching your waistline.
Total Time
40min
3.7
3 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
2
Tbsp
Olive Oil
•
2
Medium
Summer Squash
, finely chopped
•
1
Shallot
, thinly sliced
•
2
cups
Cherry Tomatoes
, halved
•
4 3/4
cups
Fresh Baby Spinach
•
1 1/2
cups
Shredded
Monterey Jack Cheese
•
1 3/4
cups
Salsa Verde
•
3/4
cup
Plain Greek Yogurt
•
1/2
cup
Water
or Stock or Broth
•
10
8-Inch Corn Tortillas
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Heat the Olive Oil (2 Tbsp) in a large skillet over a high flame. Sauté the Summer Squash (2) and Shallot (1) until tender and beginning to brown, about 5 minutes.
If using a chunkier salsa, run it through a food processor beforehand.
Nutrition Per Serving
CALORIES
902
FAT
34.3 g
PROTEIN
36.4 g
CARBS
118.5 g
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