Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
kathy L
durango, CO

My family and company love this dish and I always get asked for the recipe.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr

Ingredients For calabacitas

  • 4 c
    sliced zucchini and summer squash any mix
  • 1 sm
    package frozen shoepeg corn
  • 1/2 sm
    onion finely sliced, then cut in half or quarters
  • 12 sm
    corn tortillas
  • 2 c
    sour cream
  • 1 can
    cream of chicken soup
  • 2 c
    shredded cheddar cheese
  • 2 clove
    garlic, minced
  • 1 can
    4.75 oz size diced chile pepper
  • 1 dash
    salt and pepper to taste
  • 1 Tbsp
    vegetable oil

How To Make calabacitas

  • 1
    Preheat oven to 325 degrees F. Brush oil on bottom of 13 x 9 inch casserole
  • 2
    Toss sliced squash and shoepeg corn together
  • 3
    Mix sour cream, chile peppers, juice and all and cream of soup together and set aside.
  • 4
    Layer ingredients as follows: layer 6 tortillas on bottom of prepared casserole arrange 1/2 of squash on top, sprinkled with salt and pepper then 1/2 of onion slices and garlic, then 1/2 of sour cream misture, then 1/2 of cheese. Repeat layers, ending with cheese. Cover with aluminum foil, or lid and bake in preheated oven 35-45 minutes until squash is tender when pierced with fork. Remove foil and continue baking approximately 15 minutes until top is broned and bubbly. Let sit for 10-15 mintues to set.

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