Yield: serves 4
When the summer squash starts putting on, it gets really real in the kitchen. We’ve got a recipe that’ll put the squash bounty to use and it’s a damn tasty one at that! Our ‘chorizo’ joins the bounty with jalapeños, onions, tortillas, cheese, and enchilada sauce in one casserole pan, then gets baked until bubbly and golden brown. Make two and freeze one for a quick weeknight bake or dinner on the fly.