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Ingredientes
- 12 med. yellow summer squash, sliced
- 1 sm. onion, sliced
- 2 cans cream of chicken soup
- 2 cans green roasted chilies
- Salt and pepper to taste
- 1 pkg. corn tortillas
- 2 1/2 c. grated American cheese
- Paprika
Direcciones
- Steam squash and onion together in saucepan till limp. Don't overcook squash. Drain well. Pour into large mixing bowl. Add in soup and chilies; season with salt and pepper. Mix well.
- Cover bottom of large oblong baking dish with tortillas. Spread half the squash mix over tortillas; sprinkle with part of the grated cheese. Repeat layers, ending with a generous layer of grated cheese. Sprinkle paprika over cheese; cover.
- Bake at 350 degrees for 30 min or possibly till cheese is bubbly. Remove from oven; let stand for 15 min before serving. Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 8 servings | |
| Calories 308 | |
| Calories from Fat 165 | 54% |
| Total Fat 18.75g | 23% |
| Saturated Fat 10.06g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 766mg | 32% |
| Potassium 1000mg | 29% |
| Total Carbs 22.0g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.74g | 6% |
| Protein 16.71g | 27% |
