Tex-mex Squash Casserole

Name: Tex-mex Squash Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps Butter; 1 can Ro-Tel tomatoes, drained or two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno; 1 teaspoons Cayenne Pepper; 1 teaspoon Chili Powder; 118 milliliters cilantro, chopped; 1 teaspoon Cumin; 2 Tbsps Flour; 2 x cloves of garlic, minced; 118 milliliters Half And Half; 1 x jalapeno, diced; 1 medium onion, diced; 473 milliliters grated pepper jack and cheddar; 6 servings Salt and pepper to taste; 118 milliliters Sour Cream; 473 milliliters crushed tortilla chips; 237 milliliters chicken or vegetable broth; 2 x Yellow squash, cut into coins; 946 milliliters 2 zucchini, cut into coins

Tex-mex Squash Casserole is a vegetarian main course. One serving contains 495 calories, 17g of protein, and 31g of fat. This recipe serves 6. If you have cloves of garlic, zucchini, squash, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes.