Summer Squash Enchilada Casserole

Well, this one is not exactly pretty.  But it is so tasty...multiple cheeses mixing with corn tortillas and a mild enchilada sauce.  And it can be ready for you when you get home.  I have been really, really loving my slow-cooker this week.  It is so nice to come home to have dinner all ready for me!  Though one thing I am adjusting to is not being able to check it and season as I go.  There have been a few calls to my husband this week to check on the progress of the slow-cooker!

This recipe will take you about 20-30 minutes to get up and going, so plan accordingly.  It is a great way to use all those zucchini and summer squash that are hanging around these days.  The recipe calls for 1 pound each green zucchini and yellow summer squash.  Tell you the truth...I think it could handle even more of the squashes! I might try bumping up the amounts next time.  Also, the original recipe calls for green enchilada sauce.  I could not find this in my store, and used just regular enchilada sauce instead.  But you could try substituting a salsa verde if you have the same problem.  And while we're at the confessing...I kind of used this recipe to use up a lot of the bits of cheese in my fridge!  The original recipe calls for 2 cups Monterey Jack, 2 cups cheddar, and 8 oz feta or queso fresco.  So, there you go.  You'll see, I used up a bit of Parmesan in mine.  This resulted in my husband telling me he though my enchiladas tasted like Italian food.  Um, yeah, whoops.  But it was good!

Summer Squash Enchilada Casserole
serves 6-8
adapted from Not Your Mother's Slow-Cooker Cookbook, by Beth Hensperger and Julie Kaufman

Ingredients:
1 Tbsp olive oil

1 large onion, chopped
4 cloves garlic, minced
1 lb green zucchini, ends trimmed, cut into 1/2 inch thick rounds
1 lb yellow summer squash, cut into 1/2 inch thick rounds
1 tsp dried oregano
1/2 tsp ground cumin
1 cup corn kernels (fresh or frozen)
2 cups finely shredded 75% fat free cheddar cheese (such as Cabot)
1 cups finely shredded Parmesan cheese
3-4 cups canned enchilada sauce (green is suggested)
1 dozen soft corn tortillas, each cut into four strips
2 - 8 oz queso fresco or feta cheese crumbles

Directions:
1. In large nonstick skillet over medium high heat soften onion for about 5 minutes. Add garlic, zucchini, yellow squash, oregano, and cumin.  Cook, until the vegetables begin to brown, about 4-5 minutes. Add corn and cook another minute or two. Remove the pan from the heat.

2. Mix the shredded cheeses together, but leave the feta/queso fresco aside. Pour about 1/2 cup enchilada sauce in slow cooker, tilt to spread it around. Add layers...first tortilla strips, then a little enchilada sauce, then the squashes, then the cheese blend.(If using full 8 ounces queso fresco/feta, sprinkle this on top of the layer.  If using a smaller amount, like I did, reserve it for the top of the casserole.)   Repeat the layers twice.  To create the top layer, cover the casserole with the remaining tortilla strips, the remaining sauce, the remaining cheese, and finally the queso fresco or feta.
3. Cover and cook on high for 2 hours or low for 4 hours. The casserole will begin to burn around the edges but do not allow it to burn.
4. Let cool a little before serving.