Directions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Heat the Olive Oil (2 tablespoon) 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 Tomato (1 pint) 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 (5 ounce) and cook for another few minutes, until wilted. Set aside to cool slightly.
Step 5
Meanwhile, combine the Salsa Verde (16 ounce), Plain Greek Yogurt (8 ounce), 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 (4 ounce) 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 Tortilla (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 (4 ounce).
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.
Share Your Comments