The more cheese, the better!

Summer Squash Three Cheese Enchiladas Casserole
from Not your Mother's Slow Cooker Cookbook


Ingredients:
1 tbl olive oil
1 large onion, chopped
4 cloves garlic, minced
1 lb green zucchini or other summer squash, ends trimmed, and cut into 3/4 in thick rounds
1 lb yellow scalloped squash or other summer squash, cut into 3/4 in rounds
1 tsp dried oregano or 2 tbl minced fresh oregano
1/2 tsp ground cumin
1 cup fresh corn kernels, or frozen corn-thawed
2 cups finely shredded Monterey jack cheese
2 cups finely shredded cheddar cheese
1 bottle green chile enchilada sauce
1 dozen soft corn tortillas, each cut into 4 strips
8 oz queso fresco or rinsed and well drained mild feta cheese, crumbled


Saute onions in oil until soft, about 5 minutes. Add zucchini/squash and saute a few minutes until brown. Add the spices, garlic and corn. Remove from heat. 

Combine the Jack and Cheddar cheese.  Pour 1/2 c of the enchilada sauce mix into the slow cooker and spread it around.

Layer the 4 items, 1/3 tortilla strips, 1/4 enchilada sauce, 1/3 sauteed veggies, 1/4 cheese. Sprinkle 1/4 queso fresco on top of the layer. Repeat layers two more times, ending with the queso fresco. 

Cover and cook on HIGH for 2 hrs or on LOW for 4 hrs. The casserole will begin to brown around the edges, but do not allow it to burn.