Calabacita Enchiladas with Red and Green Chile

Name: Calabacita Enchiladas with Red and Green Chile
Ingredients: 1 tablespoon olive oil; 1 medium onion chopped; 3 medium size summer squash 1 1/2 lbs total, sliced about 1/4 thick; 3 - 4 ears of corn kernels removed or about 1 1/2 cups frozen corn; 2-3 cloves garlic minced; 1 cup green chile roasted, peeled and chopped small (1 cup frozen or canned chopped green chile will work as well); Optional: 1 1/2 cups cooked pinto beans or 1 14 ounce can, drained; 2 teaspoons Mexican spice blend taco seasoning can be substituted; 2 cups cooked chicken diced bite-size; 4 cups shredded cheese of your choice cheddar and Monterrey jack are my favorite combination; 1 1/2 cups red chile sauce; 2 cups green chile sauce; 12 white corn tortillas each cut into 6 pie-shaped wedges; Optional: sour cream and tortilla chips for serving