Yummy In My Tummy!

I just have to share this AMAZING recipe with you all! It's been in my family for a long time. I remember my great grandmother making these when I was younger. This is my favorite meal and one that I make for all of our friends!

SQUASH ENCHILADAS

Filling Mixture :

• 4 large squash - sliced and cooked (I boil mine for about 10 minutes and drain it)
• 1 teaspoon salt
• Black pepper to taste
• 1 jalepeno pepper – chopped (i use jarred peppers, they work the best)
• Chopped red onion – just a small amount, to taste
• 3 tablespoons Hidden Valley Ranch dressing

**Mix all of the above together**

Sauce :

• 1 can cream of mushroom soup
• ½ cup of milk1 jalepeno pepper – chopped (i use jarred peppers, they work the best)
• 3 tablespoons Hidden Valley Ranch dressing

Remaining Ingredients :

• 1 package flour tortillas (I have used wheat and they work well too!)
• 8 ounces shredded cheddar cheese

Directions:

Mix sauce in a bowl and set aside. Mix the filling in a separate bowl. Soften tortillas in the microwave (about 5 seconds). Put two big tablespoons of the filling mixture in each tortilla and roll up. Spray baking dish with PAM and lay each roll in the baking dish, side by side. Repeat until all of the filling is used. Pour the sauce mixture over the top. Spread the shredded cheese over the sauce. Bake at 350 degrees for 10 – 15 minutes or until good and bubbly.

I always serve these with Mexican rice and black beans!

Honestly, they sound kind of odd...but they are so stinking good!! I always have people asking for the recipe...so I thought I would share it with my blog friends too!

Please let me know if you make them and what you thought!

Also...I love new recipes....share your favorite one in a comment on this post!

Have a wonderful Thursday!!

XOXO,

Hilary H.