Summer Squash Enchiladas
"From an award winning regional cookbook from the Junior League of North Harris Country (Houston). It is called Texas Ties. I made this and the chilled poblano soup for an elegant vegetarian dinner party. This is best served with Mango Salsa on top."
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 3⁄4 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 3 cups chopped zucchini or 3 cups chopped summer squash
- 2 ounces green chili peppers, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 teaspoons cumin
- 1 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon pepper
- 1 cup milk
- 1 cup shredded monterey jack cheese
- 8 flour tortillas (6 to 7 inches)
- 1⁄2 cup shredded cheddar cheese
- 3⁄4 cup chopped fresh tomato
directions
- Place olive oil in large skillet and sauté the onion and garlic for 2 minutes.
- Add the squash (yellow, green, or combination) and cook, covered for 3 to 5 minutes or until tender.
- Drain liquid from the cooked squash and stir in the chile peppers (you can substitute jalapeños).
- Heat the butter in a saucepan until melted. Add the flour and mix well. Stir in the cumin, chile powder, salt, and pepper. Stir over medium heat for 2 minutes.
- Add the milk gradually, stirring constantly. Add the Monterey jack cheese and mix well. Cook until the cheese melts and the mixture becomes smooth.
- Stir 1/3 of the cheese sauce into the squash mixture.
- Fill each tortilla with approximately 1/3 cup of the squash mixture and roll to enclose the filling.
- Arrange tortillas seam side down in a 9x13 baking dish. Top with remaining cheese sauce and Cheddar cheese.
- Bake, covered, for 25 minutes at 350°F.
- Sprinkle with tomatoes and bake, uncovered, for 5 minutes longer.
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Reviews
-
Really good...I made this for my family and friends and they all thought it was really tasty and unique! The only thing I would change is to make more sauce to cover the bottom of the pan. Great recipe...thanks! :)
RECIPE SUBMITTED BY
my name is susan and i'm the proud momma of 2 boys. after 10 years as a project manager in high tech, i'm now a happy sahm. the boys are only 16 months apart, so i always have my hands full. oldest is "in process" of potty training and youngest is just now sleeping thru the night.
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my husband is Chef #553989. he is my partner in cooking, photographing, raising kids, and every other aspect of life. when hubby travels, i tend to rely on OAMC to make sure i eat well and feel taken care of.
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like most mothers of young children, i've seen my share of pb&j and processed toddler friendly foods. i'm slowly but surely returning to my pre-baby roots and beginning to take pride in what i cook again. the big difference is that now things tend to be faster, simpler, and healthier than 5 years ago. the common theme is that flavor and presentation still matter. quality ingredients and visually appealing food really do make a difference.
my fall garden has tomatos (fingers crossed), radishes, broccoli, chineese cabbage, and onions. i have rosemary, sage, thyme, catnip, dill, basil, mint, and bay laurel growing in pots for my fresh herbs.
zaar has helped me discover a new passion - food photography. the act of photographing my food has altered the way i cook. our food these days is filled with more color and variety, in part because fresh fruits and vegetables make for better photos. and our food is simpler. simple foods are easier to photograph.
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i've decided i'm not a fan of tea sandwiches and that i can't bake a decent biscuit. i could live the rest of my life without eating octopus again. i don't like to cook with canned soup, i think cool whip is an evil abomination, and i think the only purpose for iodized salt is to de-ice things. crisco has been banned from the house.
i have a passion for fresh quality ingredients. i spend extra money for fresh herbs and spices because i believe i can taste the difference. i buy organic when i can, but don't sweat it when i can't. i use whole grains for my kids. i look forward to my occassional trips to central market and specs downtown.
i still have a secret fondness for lucky charms and the insides of oreos. i love chocolate, the darker the better. i've never met a stinky cheese i didn't eat. i cook and eat globally... thai, sushi, curry, morroccan, brazilian, french, you name it. but i also cook and eat locally. i'm a texas girl, and that means i grill/bbq when hubby isn't around. i also love chili burgers, chili cheese dogs, frito pies, and a good cold shiner (beer). i could eat tex-mex every day. i'm a confirmed afficianado of cheap wine and the occassional cheap cigar.
when i'm not momming, wife-ing, or cooking, i like to read sci fi, scrapbook, watch baseball, or collapse in a general state of exhaustion. but these days, just keeping up with all my zaar games keeps me busy.
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