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RECIPE
10 INGREDIENTS10 STEPS40min

Green Chile Enchiladas with Summer Squash

3.7
3 Ratings
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.
Green Chile Enchiladas with Summer Squash Recipe | SideChef
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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
40min
Total Time
$3.30
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
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
I used fat-free
1/2 cup
Water
or Stock or Broth
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Nutrition Per Serving

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CALORIES
905
FAT
34.6 g
PROTEIN
36.4 g
CARBS
118.5 g

Author's Notes

If using a chunkier salsa, run through a food processor beforehand.

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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Nutrition Per Serving
Calories
905
% Daily Value*
Fat
34.6 g
44%
Saturated Fat
14.2 g
71%
Trans Fat
0.0 g
--
Cholesterol
57.8 mg
19%
Carbohydrates
118.5 g
43%
Fiber
19.5 g
70%
Sugars
13.6 g
--
Protein
36.4 g
73%
Sodium
1569.9 mg
68%
Vitamin D
0.3 µg
2%
Calcium
740.0 mg
57%
Iron
5.8 mg
32%
Potassium
1290.4 mg
27%
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