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
40MINS
Total Time
$3.30
Cost Per Serving
Ingredients
Servings
4
us / metric
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
Nutrition Per Serving
Calories
902
Fat
34.3 g
Protein
36.4 g
Carbs
118.5 g