1. In a microwave safe bowl combine squash, onion, half of the jalapeño plus salt and pepper. Cover with wax paper, microwave on high for 6 minutes or until squash is tender, stirring once. Set aside. 2. In a medium saucepan combine soup, sour cream, remaining jalapeño and the bouillon. Once combined add to the squash mixture. 3. Spoon squash mixture onto tortillas, roll up and place seam side down in crock pot (coated with nonstick cooking spray). Once one layer is done, sprinkle cheese on top. Repeat to form a second layer. 4. Pour enchilada sauce over tortillas. 5. Cook on low for 4-5 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
