I’m going zucchini crazy over here! And these ooey gooey summer squash enchiladas are the culprits! This time of year summer squash is everywhere. So stock up. And after your sweet tooth is satisfied with these, make these fantastic enchiladas…and try not to eat the whole pan!
Oh, also…sorry I’ve been MIA this week! Been dealing with some technical difficulties. Is there anything more frustrating?? But I’m back in the game and have been getting lots of great stuff ready for you guys!
Last week I was headed out of town for a few days, so I wanted to make something to put in the fridge for Michael to eat while I was gone. I think this is a really nice, thoughtful thing to do, but I wonder he thinks, “Crap! I was planning on eating all the things I really want this week!” Oh well, I’m sticking with sweet and nice.
These vegetarian enchiladas would be perfect for a meatless Monday supper, and hearty enough to satisfy even my very-much-a-meat-eater-husband.
The squash gets lots of Mexican flavor from three of my favorite spices.
And lots and LOTS of garlic.
Then it’s sautéed with onion and garlic until it’s tender and ready to roll…literally.
Ohmigosh. I am making enchilada jokes. Somebody help me!
What’s the only thing that could make the sizzled, savory, summer squash better? The fresh spicy tomato cream sauce, of course! And it couldn’t be simpler. Fresh tomatoes, canned tomatoes, half and half, and red pepper: cooked together, blended down, and simmered until smooth, spicy, and perfect to top these enchiladas.
Just be sure to watch your simmering sauce, or you’ll end up like I did.
To assemble, spread a couple scoops of tomato sauce into the bottom of your pan, then layer with rolled enchiladas. Top with the rest of the tomato sauce. Here’s one of my favorite tips: before rolling the corn tortillas, pop them in the microwave for about 20 seconds. They will warm and become pliable and less likely to break so you have perfect, pretty enchiladas.
Then, cover with cheese. Don’t be afraid to get crazy here. Everyone loves the melty, slightly charred pieces of cheese you can pull off the top, am I right? Ok fine. More for me!
These summer squash enchiladas are great because you can make them a day in advance and they just get better as the flavors marinate. Then, just pop ‘em in the oven, melt some cheese, and you have a delicious, hearty, healthy meal.
- 5 cups summer squash (such as zucchini, crookneck, or yellow squash), about 2 large squash, chopped
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 2 teaspoons mexican oregano
- 2 teaspoons cumin
- ¼ teaspoon red pepper flakes
- 8-12 corn tortillas
- 1 14.5 oz can diced tomatoes
- 1 pint cherry tomatoes
- 1 cup half and half
- ½ teaspoon red pepper flakes
- 2-3 cups shredded cheddar cheese for topping
- Heat 1 teaspoon olive oil in a sauté pan over medium high heat
- Add squash, onion, garlic, oregano, cumin, red pepper flakes, and 2 tablespoons water
- Sautee until water is evaporated and squash is tender, about 15 minutes, stirring occasionally
- Season to taste with salt and pepper
- When squash is tender, remove from heat and set aside
- In a 4 qt sauce pan combine canned tomatoes, cherry tomatoes, and red pepper flakes
- Bring to a boil over medium high heat, then reduce to a simmer
- Simmer 10-15 minutes, until cherry tomatoes begin to burst
- Remove from heat and let cool 10 minutes
- Add half and half (liquid might appear to curdle, that’s ok!)
- Using an immersion blender, blend sauce until smooth
- Season with salt and pepper to taste
- Return to medium heat and simmer an additional 10-15 minutes
- To assemble enchiladas:
- Spoon about 1 cup tomato sauce in your 7×5 baking pan
- Heat tortillas in the microwave for 20 seconds
- Spoon squash mixture into tortillas and roll up
- Place tightly in your baking dish
- Cover with remaining tomato sauce
- Cover with cheese
- Bake at 350 for 20-30 minutes, turn oven up to broil and broil for 3-5 minutes, until cheese is browned