SUMMER SQUASH ENCHILADAS
These vegetarian enchiladas are easy to make, delicious, and very filling. They are also very accommodating to modifications. I frequently use zucchini or add mushrooms and other vegetables.
Provided by Annabelle
Categories Fruits and Vegetables Vegetables Squash
Time 1h3m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish lightly with cooking spray.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, 3 to 5 minutes. Add summer squash; cook and stir until almost tender, 3 to 5 minutes. Stir in half of the green chile peppers, 1 teaspoon chili powder, and 1/4 teaspoon pepper; cook for 1 minute. Remove from heat.
- Melt butter in a saucepan over medium heat. Stir in remaining 1 teaspoon chili powder, flour, salt, and 1/8 teaspoon pepper; cook for 1 minute. Pour in milk and stir until sauce thickens, about 5 minutes. Remove from heat. Stir in 1 cup Monterey Jack cheese; add remaining green chile peppers.
- Stir 1/2 cup sauce into the squash mixture. Spoon 1/3 cup of the squash and sauce mixture into the center of each tortilla; roll up.
- Arrange filled tortillas in the baking dish. Cover with remaining sauce. Cover baking dish with aluminum foil.
- Bake in the preheated oven until heated through, about 25 minutes. Top with remaining 1/2 cup Monterey Jack cheese and tomatoes.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 36.2 g, Cholesterol 28.9 mg, Fat 16.1 g, Fiber 3.3 g, Protein 12.1 g, SaturatedFat 7.6 g, Sodium 736.9 mg, Sugar 5.5 g
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Daniel Mayembe
[email protected]I'm not a huge fan of squash, but these enchiladas were really good. The filling was flavorful and the tortillas were soft and fluffy.
Rubin Limbu
[email protected]These enchiladas were easy to make and very delicious. I used a combination of zucchini and yellow squash and the flavor was amazing.
Jaylah Carlos
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone loved them and I received several compliments on how delicious they were.
Nadia Buhari
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I will definitely make them again, but I will use less chili powder next time.
Asiphumze Matsheku
[email protected]I made these enchiladas with corn tortillas and they were delicious! The filling was flavorful and the tortillas were nice and crispy.
soe Hlaing
[email protected]These enchiladas were a bit bland for my taste. I added some extra spices to the filling and they were much better.
hansa dewmina
[email protected]I'm not a huge fan of squash, but these enchiladas were really good. The filling was flavorful and the tortillas were soft and fluffy.
Jacquelyn
[email protected]These enchiladas were easy to make and very delicious. I used zucchini and yellow squash from my garden and the flavor was amazing.
Luxury MONEY
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them and I received several requests for the recipe.
Oyeronke Ojo
[email protected]These enchiladas were a hit with my family! The filling was flavorful and the tortillas were cooked to perfection. I will definitely be making these again.