In the height of the summer garden produce, this is a family favorite. I usually use a combination of zucchini and yellow squash. I will give the vegetable recipe and then the chicken variation.
I usually quadruple plus this recipe – I really like having leftovers!
Vegetable Enchiladas
Ingredients
(Serves 5)
- 4 c. zucchini/yellow squash combo
- 2 c. sour cream/yogurt (I use homemade kefir but the total amount equals 2 cups)
- 2c. homemade cream of mushroom soup
- 3 c. shredded cheese (1 1/2 c. Monterey Jack and 1 1/2 c. Colby works well)
- 1 (4oz) can chopped green chilies
- 1/2 c. onion, chopped
- 1/2 tsp salt (where to buy REAL salt)
- 1/4 tsp pepper
- 10 (10 inch) tortillas – sprouted
- 1 c. shredded cheese – to sprinkle on top of enchiladas
Procedure
Preheat oven o 350F.
Chop onion. Slice zucchini and yellow squash.
Saute onion and when translucent add squash. Cook until limp.
In a large bowl, mix sour cream/yogurt, soup, cheese, green chilies and pepper. I set aside a couple of cups to spread on top of the enchiladas before baking.
Mix cooked vegetable with the sour cream mixture.
Place 1/2 cup of mixture on each tortilla. Roll up and place seam side down in a 3 quart oblong baking dish. If desired, spread remaining sauce on top.
Bake at 350F for 20 – 25 minutes. Sprinkle with 1 cup cheese and continue baking until cheese is melted.
Chicken Enchiladas
4 c. shredded chicken (where to buy organic pastured)
2 c. sour cream/yogurt
1 (10 oz) can cream of chicken soup
3 c. shredded cheese
1 (4oz) can chopped greeen chilies
2 Tbsp onion, chopped
1/4 tsp pepper
10 (10 inch) tortillas
1 c. shredded cheese – to sprinkle on top
In a large mixing bowl, combine chicken, sour cream, soup, 3 c. cheese, green chilies, onion and pepper. Mix well. (May reserve a couple of cups to spread on top of enchiladas).
Place 1/2 cup of mixture on each tortilla. Roll up and place seam side down in oblong baking dish. If desired, top with reserved sauce.
Bake at 350F for 20 – 25 min. Sprinkle with 1 cup shredded cheese and continue baking for 5 min until cheese is melted.
Hi Dina Marie,
I was wondering first if you homeschool all your children. And second if you’ve ever tried to make your own sprouted whole wheat bread instead of buying the sprouted whole wheat flour.
Thanks,
Kara Honaker
Kara, I do homeschool our children. We started when our oldest was young and it has worked great for us. I have sprouted my own wheat, it worked well and is much less expensive. I even have the pictures to write a post about it but just have not done it yet!