kathy L


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


★★★★★ 1 vote

30 Min
1 Hr


Add to Grocery List

  • 4 c
    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 c
    sour cream
  • 1 can(s)
    cream of chicken soup
  • 2 c
    shredded cheddar cheese
  • 2 clove
    garlic, minced
  • 1 can(s)
    4.75 oz size diced chile pepper
  • 1 dash(es)
    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.

Printable Recipe Card

About Calabacitas

Course/Dish: Vegetables
Regional Style: Mexican

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