1. Spray skillet with Pam, sauté onion and garlic on medium heat until slightly brown. Add zucchini and yellow squash. 2. Sauté zucchini and squash on medium for about 5-8 minutes. Add green chiles, tomato, corn and beans. Add salt and pepper to your liking. I also like to add a couple of dashes of Lowry's Seasoned Salt. 3. Continue to sauté vegetables for another 3-5 minutes. Then add 1/4 cup of the enchilada sauce. Cover and simmer on low for about 10 minutes. 4. Remove vegetables from heat and spoon into tortillas. Roll and place seam-side down in a glass casserole dish. 5. Cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top. 6. Place dish in oven on 350 for about 15 minutes until cheese had melted. 7. Serve with a teaspoon of fat free sour cream on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
