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“From the 2007 Wal mart cookbook”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 350. Spray 3-quart rectangular baking dish with no stick cooking spray. Set aside.
  2. In microwave safe large bowl combine squash,onion, half of the jalapeño pepper, salt and pepper. Cover with waxed paper. Microwave on high for 6 to 8 minutes or until squash is tender, stirring once. Stir in 1/4 cup of the salad dressing. Set aside.
  3. In medium saucepan combine milk, soups, sour cream, remaining salad dressing and remaining jalapeño pepper. Cook and stir over medium heat until heated through.
  4. Spoon squash mixture onto tortillas. Sprinkle with 1 1/2 cups of the cheese. Roll ukp. Place, seam side down, in prepared dish. Pour soup mixture over top. Sprinkle with remaining cheese. Bake, uncovered, about 25 minutes or until heated through.

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