Crock pot squash enchilada casserole (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)
2 Tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 medium zucchini, sliced into 1/2" rounds
2 medium yellow summer squash, sliced into 1/2" rounds
1 tsp dried oregano
1/2 tsp cumin
1/2 cup corn kernels (fresh or frozen)
1 1/2 cups cooked kidney beans (or 1 can)
2 cups green chile sauce
6 corn tortillas, each cut into 4 strips
1 1/2 cups grated cheddar cheese
4 oz. queso fresco, crumbled
Heat oil over medium-high heat in a large skillet. Saute onion until it gets soft (about 5 min). Add garlic, zucchini, squash, oregano, and cumin and cook until squash and zucchini start to brown (about 7 min). Stir in corn and cook for another 2 min. Remove this mixture from heat and add in beans.
Spread 1/3 cup chile sauce in the bottom of a medium crock pot (I used a 3 1/2 quart one). Layer 6 tortilla strips, about 1/3 cup sauce, a third of the veggies, and a quarter of the cheddar and queso fresco. Repeat these layers two more times, and then top with the remaining tortilla strips, sauce, and cheeses. Cover the crock pot and cook on low for 4 hours. Serves 5.
This is the perfect example of how crock pots can enhance your basic casserole. It was wonderful - easily one of my favorite meals in a long time. The squash and zucchini were falling apart, which is just how I like them, and all of the flavors melded into one. It had a little bit of spice, but was in no way "hot"; it was cheesy, but not overwhelmingly so. I'm already excited about the rest of the month!