Crock Pot Squash Enchiladas

• 2 lbs summer squash, seeded, peeled and cut into strips
• 23 cup chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
• 12 cup sour cream
• 1 (19 ounce) can green enchilada sauce
• 12 vegetable bouillon cube
• 1 cup four-cheese Mexican blend cheese
• 16 corn tortillas, warmed

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

summer, onion, pepper, salt, black pepper, mushroom soup, sour cream, green enchilada sauce, vegetable bouillon cube, fourcheese, corn tortillas

Taken from www.food.com/recipe/crock-pot-squash-enchiladas-406133 (may not work)