calabacitas
My family and company love this dish and I always get asked for the recipe.
prep time
30 Min
cook time
1 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 4 cups sliced zucchini and summer squash any mix
- 1 small package frozen shoepeg corn
- 1/2 small onion finely sliced, then cut in half or quarters
- 12 small corn tortillas
- 2 cups sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 2 cloves garlic, minced
- 1 can 4.75 oz size diced chile pepper
- 1 dash salt and pepper to taste
- 1 tablespoon vegetable oil
How To Make calabacitas
-
Step 1Preheat oven to 325 degrees F. Brush oil on bottom of 13 x 9 inch casserole
-
Step 2Toss sliced squash and shoepeg corn together
-
Step 3Mix sour cream, chile peppers, juice and all and cream of soup together and set aside.
-
Step 4Layer 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Vegetables
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