2teaspoonsMexican spice blendtaco seasoning can be substituted
2cupscooked chickendiced bite-size
4cupsshredded cheese of your choicecheddar and Monterrey jack are my favorite combination
1 1/2cupsred chile sauce
2cupsgreen chile sauce
12white corn tortillaseach cut into 6 pie-shaped wedges
Optional: sour cream and tortilla chips for serving
In a large skillet, warm the oil over medium high heat. Add the onions and saute for 2-3 minutes. Add the squash and the corn and continue to cook for another 3 minutes. Add the beans, garlic, green chile and spice blend. Stir to combine and cook another minute or so. The squash should still be fairly crisp and not at all soggy. Remove from the heat.
Preheat oven to 350 degrees. In the bottom of a 9x13 dish pour about 1 cup of green chile sauce into the bottom of the dish. Layer tortillas across the sauce and top with half of the squash mixture. Place the chicken on top of the squash and sprinkle with about a cup of cheese. Layer tortillas across the cheese and then pour red chile sauce across the tortillas. Spread with the back of a spoon to coat the tortillas if necessary.
Repeat the squash layer over the tortillas. Sprinkle with another cup of cheese and then layer tortillas across the cheese. Pour the rest of the green chile sauce over the tortillas and then sprinkle generously with cheese. Bake until the cheese is melted and bubbling. Let cool for at least ten minutes before slicing. Serve with sour cream and tortilla chips if desired. Enjoy!
Calabacita Enchiladas with Red and Green Chile https://barefeetinthekitchen.com/calabacita-enchiladas/