Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 1 pound zucchini (trimmed and cut into 3/4 inch dice)
  • 1 pound yellow squash (trimmed and cut into 3/4 inch dice)
  • 2 tablespoons fresh oregano (minced, or 2 teaspoon dried)
  • 1/2 teaspoon ground cumin
  • 1 cup corn kernels (fresh or frozen (thawed))
  • 2 cups Monterey Jack Cheese (finely shredded)
  • 2 cups cheddar cheese (finely shredded)
  • 3 cups canned green enchilada sauce
  • 12 soft corn tortillas (cut into 4 strips)
  • 8 ounces queso fresco

Instruction

  • Heat the oil in a skillet over medium-high heat. Add the onion and cook about 5 minutes. Add the garlic, zucchini, yellow squash, oregano, and cumin and continue to cook until vegetables start to brown, about 4 to 5 minutes. Add the corn, sauté for a minute or two and remove from the heat.
  • Mix the cheeses together. Pour about 1/2 cup of the enchilada sauce in the bottom of your slow cooker and spread it around. In layers add one-quarter of the tortilla strips, one-quarter of the enchilada sauce, one-third of the veggies, and one-quarter of the cheese blend and then sprinkle with one-quarter of the queso fresco. Repeat the layers, ending with the queso fresco. Your last layers will be tortillas, sauce and cheese (no veggies). Cover and cook on high for 2 hours or low for 4 hours.
  • Let cool for a few minutes before serving.