Directions:
- In a microwave safe bowl combine squash, onion, half of the jalapeño plus salt and pepper. Cover with wax paper, microwave on high for 6 minutes or until squash is tender, stirring once. Set aside.
- In a medium saucepan combine soup, sour cream, remaining jalapeño and the bouillon. Once combined add to the squash mixture.
- Spoon squash mixture onto tortillas, roll up and place seam side down in crock pot (coated with nonstick cooking spray). Once one layer is done, sprinkle cheese on top. Repeat to form a second layer.
- Pour enchilada sauce over tortillas.
- Cook on low for 4-5 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 16.6 Kcal (70 kJ) | ||
| Calories from fat | 5.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 1% | |
|---|---|---|---|
| Cholesterol | 1.58mg | 1% | |
| Sodium | 23.44mg | 1% | |
| Potassium | 31.21mg | 1% | |
| Total Carbs | 2.34g | 1% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 0.66g | 1% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 97.7 Kcal (409 kJ) | ||
| Calories from fat | 32.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 1% | |
|---|---|---|---|
| Cholesterol | 9.3mg | 1% | |
| Sodium | 137.9mg | 1% | |
| Potassium | 183.62mg | 1% | |
| Total Carbs | 13.76g | 1% | |
| Sugars | 1.71g | 1% | |
| Dietary Fiber | 2.08g | 1% | |
| Protein | 3.87g | 1% | |
| Vitamin C | 11.2mg | 3% | |
| Iron | 0.3mg | 0% | |
| Calcium | 84.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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