Squash Enchiladas
So I am sure you have heard of enchiladas before and the many different kinds you can make. I have made chicken, beef, chili but had never made squash enchiladas before... at first I was like for reals? that sounds disgusting. I figured I should try it before I completely knocked the idea. So for a family home evening night we invited some friends over and we all tried it.
6-8 Medium Yellow crookneck squash (smaller squash are better tasting)
1/2 cup Purple onion chopped
2 TB Olive oil
8-10 Corn tortillas
1 cup shredded Mexican cheese
1 cup sour cream (or Mexican Creama)
1 cup salsa verde (ours was really spicy so make sure you get the kind you like)
Dash Salt and Pepper
1/3 cup fresh cilantro, chopped
Rinse and slice the squash. Chop the onion and add to the squash. Place in a saute pan that has been coated with the olive oil.
Cook on moderately high heat until squash and onions have a pan sear, 10-15 minutes. Add pepper and Salt to your taste. Remove from heat and drain oil from pan.
Layer a 9 x 9 pan with half of the tortillas on the bottom. Place the cooked squash mixture covering the tortillas. Pour the salsa verde on top of the squash. layer the remaining tortillas on top.
Sprinkle cheese on top of the tortillas. Bake at 350 degrees until cheese has melted and bubbling, About 7 + minutes. Remove from oven. Pour Mexican Creama and cilantro over the top before slicing into individual portions.
we enjoyed it so much! It was pretty tasty we were so surprised at the final product! Give it a try!
0 comments:
Post a Comment