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!
- 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
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.
Bake at 350F for 20 – 25 minutes. Sprinkle with 1 cup cheese and continue baking until cheese is melted.
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.