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Green Chile Enchiladas with Summer Squash, Cherry Tomatoes, and Spinach

Phoebe Lapine
  • 40 minutes
  • Serves 4

INGREDIENTS

5 oz

Baby spinach

1 pint

Cherry tomatoes

1

Shallot, large

2

Summer squash, medium

16 oz

Tomatillo or green chile salsa

1

Olive oil

10

8-inch corn tortillas

8 oz

Greek yogurt, fat-free plain

8 oz

Jack cheese