Best 2 Summer Squash Enchiladas Recipes

Craving a delectable and satisfying dish that captures the essence of summer? Look no further than summer squash enchiladas, a delightful culinary creation that blends the vibrant flavors of the season with the comforting warmth of Mexican cuisine. These enchiladas feature tender summer squash, nestled within soft tortillas, and smothered in a flavorful sauce, creating a symphony of textures and tastes that will tantalize your palate. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the process of crafting this delightful dish, ensuring a memorable dining experience that celebrates the bounty of summer's harvest.

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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:

Choose small to medium-sized summer squash that are firm and have smooth skin.
If you don't have a grill, you can roast the summer squash in a 425°F oven for about 20 minutes, or until tender.
For a vegetarian version of these enchiladas, omit the chicken and add an extra cup of black beans or corn.
To make these enchiladas ahead of time, assemble them and then cover and refrigerate for up to 24 hours. When ready to serve, bake them according to the recipe instructions.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and cilantro.

Conclusion:

Summer squash enchiladas are a delicious and easy way to enjoy this summer vegetable. They're perfect for a light and refreshing meal, and they're also a great way to use up leftover chicken. With their vibrant colors and fresh flavors, these enchiladas are sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting way to cook summer squash, give these enchiladas a try. You won't be disappointed!

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