Summer Squash Enchiladas Recipes

SUMMER SQUASH ENCHILADAS

Steps:

• Preheat oven to 400.
• In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash; cook for 3 to 5 minutes more or just until tender, stirring occasionally.
• Stir in half of the green chile peppers, 1 teaspoons of the chili powder and 1/4 teaspoons black pepper. Cook and stir for 1 minute more. Set aside.
• For sauce; In a saucepan, melt butter over medium heat. Stir in flour, salt, 1/8 teaspoons black pepper, and remaining chili powder. Cook and stir for 1 minute.
• Stir in milk. Cook and stir until bubbly. Remove from heat. Stir in 1 cup of the cheese until melted. Stir in the remaining chile peppers. Stir 1/2 cup of the sauce into squash mixture.
• Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Cover and bake about 25 minutes or until heated through. Top with tomato and remaining cheese.

SUMMER VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

SQUASH ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.
• Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
• Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
• Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.