Best 2 Summer Squash Enchiladas Recipes

**Indulge in a Culinary Journey with Summer Squash Enchiladas: A Symphony of Flavors Awaits**

Embark on a tantalizing culinary adventure with our delectable Summer Squash Enchiladas, a symphony of flavors that will transport your taste buds to a realm of pure delight. Crafted with fresh summer squash, succulent corn, and a medley of aromatic spices, these enchiladas are a vibrant celebration of the season's bounty. Each bite offers a harmonious blend of textures, from the tender squash and corn to the crispy tortillas and gooey cheese. Accompanied by three tantalizing sauces – a zesty tomatillo sauce, a creamy avocado sauce, and a smoky roasted red pepper sauce – these enchiladas offer a customizable experience that caters to every palate. Whether you prefer a spicy kick or a cooling contrast, these sauces elevate the dish to new heights of culinary excellence.

Let's cook with our recipes!

SUMMER SQUASH ENCHILADAS

Summer Squash Enchiladas image

I especially like to serve these enchiladas when squash is readily available in our garden. Everyone who tries them likes the fresh saucy flavor.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4-6 servings.

Number Of Ingredients 16

Ingredients

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
3 cups chopped yellow squash
2 cups cubed cooked chicken
1 can (4 ounces) chopped green chilies
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups whole milk
10 flour tortillas (6 to 8 inches)
1-1/2 cups shredded Monterey Jack cheese, divided
1 cup chopped fresh tomatoes
Sour cream

Steps:

In a skillet, saute onion and garlic in oil until tender. Add squash and saute until tender. Add chicken and chilies; heat through. , In a saucepan, melt butter. Add flour, chili powder, salt and pepper; stir to form a smooth paste. Gradually add milk, stirring constantly. Cook until sauce comes to a boil; cook an additional minute until thickened. Add 1/3 cup sauce to chicken mixture; mix well. Place 1/3 to 1/2 cup chicken mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Spread remaining sauce on top. , Cover and bake at 400° for 25 minutes. Uncover; sprinkle with tomatoes and remaining cheese. Return to the oven for 5 minutes. Serve with sour cream.

Nutrition Facts : Calories 473 calories, Fat 25g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 815mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.

SUMMER SQUASH ENCHILADAS

Summer Squash Enchiladas image

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

Ingredients

cooking spray
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups chopped yellow summer squash
1 (4 ounce) can diced green chile peppers, divided
2 teaspoons chili powder, divided
¼ teaspoon ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup milk
1 ½ cups shredded Monterey Jack cheese, divided
8 (8 inch) flour tortillas
1 ½ cups chopped tomatoes

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

Tips:

For the best flavor, use fresh summer squash that is firm and brightly colored. Zucchini and yellow squash are both good choices.
To make the enchiladas ahead of time, assemble them and then cover and refrigerate for up to 24 hours. When you're ready to bake, simply remove from the refrigerator and bake according to the recipe instructions.
If you don't have any enchilada sauce on hand, you can use a jar of your favorite salsa instead.
To make a vegetarian version of these enchiladas, simply omit the chicken.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

Summer squash enchiladas are a delicious and easy way to enjoy this summer vegetable. They're perfect for a weeknight meal or a potluck party. With a few simple ingredients, you can create a flavorful and satisfying dish that everyone will love.

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