Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 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.
Step 3
Add the
Cherry Tomatoes (2 cups)
and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
Step 4
Stir in the
Fresh Baby Spinach (4 3/4 cups)
and cook for another few minutes, until wilted. Set aside to cool slightly.
Step 5
Meanwhile, combine the
Salsa Verde (1 3/4 cups)
,
Plain Greek Yogurt (3/4 cup)
, and
Water (1/2 cup)
in a medium mixing bowl and whisk until combined.
Step 6
Ladle half of the sauce into the bottom of a 9x13 casserole dish (or into two 8x8 dishes). Add half the
Monterey Jack Cheese (3/4 cup)
to the squash mixture and stir to combine.
Step 7
Spoon a few heaping tablespoons of the veggies into the center of one of the
8-Inch Corn Tortillas (10)
. Roll and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Step 8
Pour the remaining sauce over the enchiladas and sprinkle with the remaining
Monterey Jack Cheese (3/4 cup)
.
Step 9
Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown.
Step 10
Serve warm alongside a simple salad.
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