Summer Squash Enchiladas

Summer Squash Enchiladas

April showers bring May flowers … if you live in an elementary school science textbook. The reality (this year anyway) is that is that gorgeous May days seem to have brought chilly, rainy June days. Hmph.

sauteeing summer squash

The upside is that comforting dishes like enchiladas suddenly don’t seem too heavy or out of season. And as I’ve been craving enchiladas for the past few weeks, this worked out nicely. Yet, seeing as this weather could turn itself around in a heartbeat and suddenly feel like summer, and you know, force us to wear shorts and tank tops, I decided to go vegetarian and keep things light. I also decided to highlight some summer produce at its peak.

making enchiladas

I found these on The Homesick Texan and they fit the bill perfectly. And if you’re familiar with Lisa’s blog or book or recipes, you already know that it was outstanding.

enchiladas ready to be baked

When I told Matt we were having enchiladas for dinner, he raised his eyebrows, and I could tell he was thinking that sounded heavy for summer. I quickly added, no no, they’re vegetarian. Vegetarian? Meaning cheese enchiladas, he said. No no no, I replied, there’s actual vegetables in there! He looked simultaneously pleased and surprised…

enchiladas out of the oven

So if your summer catches a chilly, rainy day, or you are blessed with central air conditioning, or if you’re experiencing an overabundance of zucchini, then this should definitely go on your summer menu. It’s just awesome.

Summer Squash Enchiladas

Source: adapted from The Homesick Texan

Ingredients:
ENCHILADA SAUCE:
6 dried guajillo chiles, stems cut off and most of the seeds shaken out
1 canned chipotle in adobo
2 teaspoons canola oil, divided
4 cloves garlic, chopped
1/2 medium yellow onion, diced
1 (15-oz.) can of diced tomatoes, drained
1 generous tsp cumin
1/2 tsp oregano
Salt and black pepper to taste

FILLING:
1 tbs canola oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 jalapeño, stemmed and seeded, diced
1 large zucchini, diced
1 large yellow summer squash, diced
1/4 cup cilantro, chopped
1/2 tsp ground cumin
Salt, cayenne and black pepper to taste

12 corn tortillas
2 cups shredded Monterey jack cheese

Directions:
First, make the sauce: in a dry medium saucepan heated on high, take the chiles and toast on each side for about 10 seconds or just until they start to puff. Leave the heat on and cover the chiles with water. When the water begins to boil, shut off the heat, cover, and let chiles soak until soft, about 25 minutes. Lift the chiles out with tongs and add them to the blender.
Meanwhile, heat 1 teaspoon of oil in a 12-inch skillet on medium heat and cook the onions for 10 minutes. Add the garlic and cook for another minute. Place onions and garlic into the blender with the chiles. Add the canned chipotle chile, the tomatoes, 2 cups of the chile soaking liquid, cumin, and oregano; blend until smooth.
In the same skillet you used to saute the onions and garlic, heat 1 teaspoon of oil on low heat, pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.
To make the filling, in a separate large skillet, heat the oil on medium-low heat. Add the onions and cook until translucent, about 10 minutes. Add the garlic and jalapeños and cook for a minute. Add the diced zucchini and yellow squash, cilantro, cumin and sauté for 10 minutes. Add salt, cayenne and black pepper to taste.
Preheat the oven to 350 F. Grease a 9×13 baking dish. Warm the tortillas either over your gas flame (using tongs!) or wrapped in foil and placed in the oven for 5 minutes while the oven is preheating. If you heat them on your stove top, then be sure to keep them in a tortilla warmer or in a foil packet so they don’t lose that heat.
Take a warmed tortilla and dip it into the sauce. Shake off most of the sauce, but make sure that it’s moist enough to be pliable. Lay the tortilla on a plate or clean cooking surface, add a spoonful of the filling down the center of it and then roll the tortilla. Place rolled enchilada in greased baking dish seam side down and repeat with remaining tortillas.
Pour sauce over enchiladas and top with shredded cheese. Bake for 10 to 15 minutes or until cheese is lightly browned and bubbling. Serve topped with avocado wedges and extra minced or torn cilantro leaves.

2 responses to “Summer Squash Enchiladas

  1. Julie,
    We had enchiladas during a surprisingly cool day recently, too! I was happy to use the leeks and Swiss chard from the CSA, and some leftover chicken and leftover enchilada sauce, in mine. You’re right–they were a nice change for summery weather, and not too heavy. When the garden or the CSA bless me with zucchini, I’m heading back for this recipe.
    Thanks!

    • Texan New Yorker

      Thanks! Those enchiladas sound terrific. I’m slowly outgrowing my Texas there-should-never-be-a-veggie-other-than-onion in enchiladas thing, so I’m sure I’ll be experimenting more in the fall and winter. If today was any indication, summer is here for awhile!

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