Calabacita Enchiladas With Red And Green Chile Recipe

Ingredients For Calabacita Enchiladas With Red And Green Chile Recipe

• 1 tablespoon Olive oil
• 1 Medium Onion Chopped
• 3 pound Medium size summer squash 1 1/2 total, sliced about 1/4" thick
• 3 cup Ears of corn kernels removed or about 1 1/2 frozen corn
• 2 Cloves garlic minced
• 1 cup Green chile roasted, peeled and chopped small
• 1.5 cup Optional:cooked pinto beans or 1 14 ounce can, drained
• 2 teaspoon Mexican spice blend taco seasoning can be substituted
• 2 cup Cooked chicken diced bite size
• 4 cup Shredded cheese of your choice cheddar and monterrey jack are my favorite combination
• 1.5 cup Red chile sauce
• 2 cup Green chile sauce
• 12 White corn tortillas each cut into 6 pie shaped wedges