SUMMER SQUASH ENCHILADAS
I love summer squash and this is a different way to prepare them. You may a combination of summer squash and zucchini if you like.
Provided by carolinafan
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 321.9, Fat 22.7, SaturatedFat 12.3, Cholesterol 55.2, Sodium 426.9, Carbohydrate 18.5, Fiber 3.2, Sugar 6.7, Protein 13.8
SUMMER SQUASH ENCHILADAS
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
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.
WINTER SQUASH AND SHORT-RIB ENCHILADAS
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
Provided by Rick Martinez
Categories Dinner Winter Squash Pumpkin Beef Beef Rib Bon Appétit Chile Cheese Tortillas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the sauce and filling:
- Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
- Bring guajillo, ancho, and morita chiles and 4 cups stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
- Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
- Preheat oven to 250°F. Place squash, cut side down, in a 13x9" baking dish and bake until very tender, 2-2 1/2 hours. Let cool slightly, then remove skin and discard.
- Meanwhile, heat oil in a medium heavy pot over medium-high. Season beef with salt and cook, turning occasionally, until browned on all sides, 10-12 minutes. Pour off excess oil and carefully add chile purée (it may bubble vigorously) and bay leaves. Bring to a boil, cover, and transfer to oven, next to squash. Braise beef until it shreds easily, 2-2 1/2 hours; season with salt.
- Skim excess fat from chile sauce and transfer meat, leaving bones behind, to a baking sheet. Remove bones and bay leaves from sauce. Let beef cool slightly, then shred with 2 forks, discarding any cartilage or silver skin.
- Blend sauce, 2 cups roasted squash, and remaining 1/2 cup stock in a blender until smooth, about 30 seconds; season with salt. Mix 1/2 cup squash-chile sauce into shredded beef and season with salt. Set remaining sauce aside.
- For the assembly:
- Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
- Dip both sides of each tortilla in squash-chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup beef mixture across the center of a tortilla. Fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake enchiladas until sauce is bubbling and cheese is beginning to brown, 15-20 minutes. Let sit 10 minutes.
- Meanwhile, toss pumpkin seeds, marjoram, and mint in a small bowl; season with salt.
- Top enchiladas with onion and pumpkin seed mixture. Serve with lime wedges for squeezing over.
- Do Ahead
- Short ribs can be braised and squash can be roasted 3 days ahead. Let meat cool in chile sauce (do not shred); cover and chill ribs and squash separately.
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 Squash Recipes
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
BUTTERNUT SQUASH ENCHILADAS
My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)
Provided by Elizabeth
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
- Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
- Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 46.2 g, Cholesterol 21.9 mg, Fat 18 g, Fiber 7.4 g, Protein 10.4 g, SaturatedFat 6.7 g, Sodium 428.6 mg, Sugar 5.4 g
More about "summer squash enchiladas recipes"
SUMMER SQUASH ENCHILADAS | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 1 hr 5 minsCalories 692 per serving
- Spread broccoli out on a sheet pan. Toss with oil and cumin (portions for broccoli). Season with some salt.
- Roast broccoli until tender and golden brown, shaking the pan halfway through, 25 to 30 minutes.
- While broccoli roasts, heat a saute pan over medium-high heat. Add oil (portion for the enchiladas) and then zucchini. Saute until zucchini is tender but still has a bit of crunch (these will give the finished enchiladas some texture contrast), ~5 minutes.
RECIPE: SUMMER SQUASH ENCHILADAS WITH CREAMY LIME …
From blueapron.com
3.9/5 Total Time 55 minsCuisine MexicanCalories 650 per serving
SUMMER VEGETABLE ENCHILADAS • THE BOJON GOURMET
From bojongourmet.com
RECIPES FOR SUMMER SQUASH ENCHILADAS WITH GROCERY LISTS ...
From saymmm.com
ENCHILADA CASSEROLE WITH SUMMER SQUASH — THE …
From theunvirtuousvegetarian.com
VEGETARIAN ENCHILADAS WITH BUTTERNUT SQUASH & BLACK BEANS
From skinnytaste.com
LATE SUMMER VEGETABLE ENCHILADA PIE - SKINNYTASTE
From skinnytaste.com
SLOW COOKER BLACK BEAN, CORN AND SUMMER SQUASH ENCHILADAS ...
From lazyoven.com
UGLY BUT DELICIOUS: SUMMER SQUASH VEGGIE ENCHILADAS » WE ...
From weheartfood.com
CHICKEN AND SUMMER SQUASH ENCHILADAS - MY SUBURBAN …
From mysuburbankitchen.com
SUMMER SQUASH ENCHILADAS RECIPE
From crecipe.com
SUMMER SQUASH ENCHILADAS - PLAIN.RECIPES
From plain.recipes
SUMMER SQUASH ENCHILADAS | HOMESICK TEXAN
From homesicktexan.com
SUMMER VEGETABLE SKILLET ENCHILADAS - COOK NOURISH BLISS
From cooknourishbliss.com
BLACK BEAN, CORN & SUMMER SQUASH ENCHILADAS | PARENTS
From parents.com
SUMMER SQUASH ENCHILADAS - RECIPE | COOKS.COM
From cooks.com
SUMMER SQUASH AND MUSHROOM QUESADILLAS - HOMEMADE IN THE ...
From chocolatemoosey.com
SUMMER SQUASH ENCHILADAS - RECIPE | COOKS.COM
From cooks.com
30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BLACK BEAN AND SUMMER SQUASH ENCHILADAS | TASTY LEAVES …
From tastyleavesandtwigs.com
GREEN CHILE ENCHILADAS WITH SUMMER SQUASH, CHERRY TOMATOES ...
From feedmephoebe.com
SUMMER SQUASH ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETARIAN SUMMER VEGGIE ENCHILADAS - MY ECLECTIC BITES
From myeclecticbites.com
RECIPE: ROASTED SQUASH, CORN, AND BLACK BEAN ENCHILADAS ...
From thekitchn.com
RECIPE: SUMMER SQUASH ENCHILADAS WITH CREAMY LIME-TOMATO ...
From pinterest.ca
SUMMER SQUASH ENCHILADAS RECIPE ON FOOD52 | RECIPE ...
From pinterest.com
SUMMER SQUASH ENCHILADAS - LATAH CREEK
From latahcreek.com
SUMMER SQUASH ENCHILADAS
From pinterest.ca
SUMMER SQUASH ENCHILADAS - SOLERANY.COM
From solerany.com
KABOCHA SQUASH ENCHILADAS WITH SALSA VERDE - PLANT-BASED ...
From plantbasedonabudget.com
RECIPE: ENCHILADAS SUIZAS WITH SUMMER SQUASH, POBLANO ...
From blueapron.com
SMOKY SQUASH AND MUSHROOM ENCHILADAS [VEGAN] - ONE GREEN ...
From onegreenplanet.org
GREEN CHILE ENCHILADAS WITH SUMMER SQUASH RECIPE | SIDECHEF
From sidechef.com
BLACK BEAN AND SUMMER SQUASH ENCHILADAS - MEXICAN RECIPES
From fooddiez.com
CALABACITAS ENCHILADAS (SQUASH, CORN, GREEN CHILE) FROM MJ ...
From mjskitchen.com
20+ ZUCCHINI RECIPES TO MAKE ALL SUMMER | EATINGWELL
From eatingwell.com
SAUSAGE-STUFFED SUMMER SQUASH ENCHILADA BAKE | 12 TOMATOES
From 12tomatoes.com
RECIPES FOR SUMMER SQUASH ENCHILADAS WITH GROCERY LISTS ...
From saymmm.com
SUMMER SQUASH ENCHILADA CASSEROLE - SIDEWALK SHOES
From sidewalkshoes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #vegetables #american #southwestern-united-states #tex-mex #dinner-party #summer #vegetarian #dietary #seasonal #onions #peppers #squash
You'll also love