4 csliced zucchini and summer squash any mix
1 smallpackage frozen shoepeg corn
1/2 smallonion finely sliced, then cut in half or quarters
12 smallcorn tortillas
2 csour cream
1 can(s)cream of chicken soup
2 cshredded cheddar cheese
2 clovegarlic, minced
1 can(s)4.75 oz size diced chile pepper
1 dash(es)salt and pepper to taste
1 Tbspvegetable oil
How to Make Calabacitas
- Preheat oven to 325 degrees F. Brush oil on bottom of 13 x 9 inch casserole
- Toss sliced squash and shoepeg corn together
- Mix sour cream, chile peppers, juice and all and cream of soup together and set aside.
- 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.