This is a fairly easy to prepare dish I created using a can of Hatch Crushed Tomatillos, Hatch Fire Roasted Green Chilies, and a 5 oz Goat Milk Yogurt I had found at Central Market in Dallas. I had purchased this can of Hatch Crushed Tomatillos which was a new product at CM and wanted to find a way to use it. This recipe just sort of grew as I was finding a way to use some of the fresh vegetables I had in my refrigerator crisper.
I use a 9×9 glass casserole dish so if you may want to scale up the recipe for a larger family or covered dish meal.
- 8 corn Tortillas (Next time I might use blue corn tortillas but I suggest the best you can buy)
- One 15oz can of Hatch Crushed Tomatillos
- One 4oz can of Hatch Fire Roasted Diced Green Chili (I used mild but next time will try hot)
- On 5oz size of Goat Milk Yogurt ( I suppose same size Greek yogurt could be substituted)
- Kraft or similar Mexican Cheese blend
- 2 medium yellow squash
- One medium sweet onion
- One bunch fresh spinach
Preheat oven to 350.
Saute sliced yellow onion in EVOO and add thinly sliced squash when onion is almost done.
Cook fresh spinach in separately as you prefer.
Mix together 15 oz can of Hatch Crushed Tomatillos, 5 oz can mild or hot Hatch diced fire roasted chili, and the Goat Milk Yogurt and set in refrigerator until ready to use.
Spray glass casserole dish with non-stick product. Lay in overlapping 4 corn tortillas.
When vegetables are ready, start by adding the squash and onion mix on top of the first layer of tortillas.
Add 1/3 of the Tomatillo mix.
Add a layer of Mexican Cheese (more or less depending on how much you want).
Add a layer of drained spinach on top of cheese.
Add another 1/3 of the Tomatillo mixture.
Add the top layer of 4 overlapping corn tortillas.
Pour on the remaining 1/3 of the mixture and then top with a thin layer of Mexican blend cheese.
Bake uncovered in oven for 20-30 min.
Serve as a side dish or Entre.
I served my with a EVOO sauteed Talapia filet seasoned with black pepper.