Squash Enchiladas with Sour Cream Sauce and Chili Con Queso

Heat olive oil in a large skillet.

Add onion and garlic and saute over medium heat until onion is translucent; do not allow to brown.

Stir in tomatoes, zucchini, yellow squash, cilantro, marjoram, thyme, oregano and salt and pepper to taste.

Reduce heat to low and simmer vegetables 10 to 15 minutes or until the vegetables are crisp-tender.

Place corn tortillas in plastic wrap and microwave 2 minutes or until heated through.

One by one, roll the tortillas around some of the squash mixture and place, seam side down, in an ovenproof casserole that has been lightly coated with a nonstick vegetable cooking spray.

Pour the Sour Cream Sauce over the rolled tortillas, then the Chili Con Queso.

Sprinkle lightly with grated cheese and heat in a 250° oven for 10 to 15 minutes or just until enchiladas are warmed through and cheese is melted.

Makes 4 servings.