I actually intended on making these enchiladas on Friday along with the green bean enchiladas. Instead I got as far as cooking the filling and throwing it in a storage container in the fridge. It worked out nicely though since I didn’t have too much to do to get these enchiladas on the table for dinner (I thought ahead when I bought enchilada sauce and just bought four cans). One of the funny moments was when I was reading the recipe and realized it looks almost exactly like my squashitas (I had to sub yellow summer squash for the zucchini but that happens, I doubt it matters too much). The only change I would make is to not use pepper jack cheese for the topping – it made everything a little too spicy. The filling is supposed to fill 12 enchiladas but I think we ended up with 10 or 11; you will only see 6 in the pan – it was a moment of “oh yeah I need to take a photo” and discovering that plated squash filled enchiladas don’t look so appetizing (just think, this was the good photo). I filled two freezer containers with two enchiladas each and some leftover rice and popped them directly in the freezer for work lunches.
Zucchini Squash and Pepper enchilada filling from The Enchanted Broccoli Forest by Mollie Katzen
- 2 T olive oil
- 1 1/2 c minced onion
- 6 cloves garlic, minced
- 3/4 t salt
- 1 large bell pepper (any color), minced
- 5 small (6″) zucchini summer squash, diced
- 1 1/2 t ground cumin
- 1 T dried basil
- 1 1/2 t dried oregano
- cayenne and black pepper
- 1 1/3 c grated jack cheese
Heat a large skillet and add the oil. Sautee the onion with the salt for 8 to 10 minutes then add the garlic. When the garlic is fragrant add the bell pepper and squash and seasonings. Cook for about 8 minutes, stirring occasionally, until the squash is tender. Add the cheese and stir until melted and incorporated. Allow to cool a little bit (or simply toss in the fridge for another day) before filling the enchiladas.
To make the enchiladas
- 1- 14 oz can green enchilada sauce (Hatch brand recommended)
- 12 corn tortillas
- grated jack cheese
Preheat the oven to 350 F. Put everything in arms reach. Pour some enchilada sauce in the bottom of the casserole dish (9×13 as usual). Soften a tortilla by heating it in a small non-stick dry skillet, then spoon in some filling, roll and place seam side down in the casserole dish. Repeat until filling (or tortillas) are gone, pour the rest of the sauce on top and sprinkle with cheese. Place in the oven for 20-30 minutes until hot, bubbly and melty.