Summer Squash Green Chile Casserole

Our garden is overgrown with summer squash as of now because of the Central Valley heat waves we have had lately.  So I am having to find dishes to make that use 2-4 or more squash per dish as to not waste.  

Currently daily harvest in the Earthy Birds garden, a whole bunch of greens and squash...  To be honest, the two things I am good at growing...  Maybe one-day tomatoes and I will be as good of friends.  

This recipe was inspired by my mom who was visiting recently and told me she has been using leftover veggies and making enchiladas.  Instead of enchiladas, I decided to keep tortillas flat and stack the VEG, but the concept is still the same....  Vegetarian-friendly, gluten-free, and lower in carbs.  

This recipe is wonderful because it can be made in A.M. and bake when ready, feeds 6-8, and freezes well so make 2 and freeze one.  

Summer Squash Green Chile Casserole

28 oz can green chile sauce

corn tortillas

6 medium squash or 4 large sliced

1 small white onion sliced

5 cloves of garlic (whole)

2 C shredded mild cheddar

4 Tbs grated cotija cheese

1 Tbs olive oil

1 Tbs zahtar 

S+P to taste

Preheat oven to 450 and find an 8x9 inch cooking dish ( I do deep casserole so I can do several layers).

In a large skillet at Med / High heat add olive oil, once heated add onion cook 1 min, add squash cook 3 min, add garlic and zahtar cook until all veg tender but not mushy.  If you don't have zahtar  (a Middle Eastern spice blend made with dried thyme, toasted sesame seeds, ground sumac, and salt) you can sub with Italian seasonings or even herbs de provence.  Remove from heat start stacking!

I add 1/3 C of the green chile sauce to the bottom of the baking dish and stack corn tortillas, I use small street taco tortillas but you can use what you have on hand and may need to cut them in 1/2 to make an even layer of tortilla, I add an even layer of veggies, sprinkle 1 Tbs of cotija and one handful of cheddar.  

Continue layering however many layers fit in your dish, tortilla, sauce, veggies, cheeses, tortilla, sauce, veggies, and cheeses.  I end with veggies on top and add one more sprinkle of cheeses and a splash of sauce, for sauce being mindful that we don't want too much on each layer as it will make the casserole soggy.  Bake covered 20 minutes, after 20 remove foil and bake to make cheese bubbly and yum for another 10-15 min.  Since your veggies are cooked you are more just wanting your tortillas to get tender and cheese melted. Once removed from the oven let the casserole cool 5 minutes before cutting so casserole sets a little and doesn't cut runny.  

Serves 6-8, lasts 1 week in the fridge, and 1 month in the freezer.