Summer came and went. So did my time! I have been wanting to share this recipe with you though! This is such a good recipe for wrapping up your summer veggies! These enchiladas are a little different, but that's why I like them. Super flavorful and packed with summer squash and zucchini! On my third time making them (and actually getting out my camera) I added chicken too. Omit that part if you want to keep them vegetarian.
Summer Veggie Enchiladas!
(Chicken added is optional!)
3/4 cup chopped onion
3 cloves garlic minced
1 tbls extra virgin olive oil
3 cups of chopped yellow summer squash and zucchini (I did about half and half, maybe three of each)
4 oz can chopped chile peppers
8-10 flour tortillas
6-8 bone in chicken thighs (covered in EVOO, salt and pepper)
1 cup chopped tomatoes for garnish (not shown)
2 tbls butter
2 tbls flour
2 tsp chile powder
1/2 tsp salt
1/4 tsp pepper
1 cup milk
1 cup shredded Monterey Jack cheese (plus some extra for topping)
If you are adding chicken, I love bone in thighs. Juicy meat, cheap, easy, done. Pat dry. Cover with extra virgin olive oil, salt and pepper. Roast on cooking sheet at 350 for 40-45 min. Let cool, then pull the meat off the bone.
Turn oven to 400 for baking enchiladas.
Cook your onion over medium heat in your oil for 3-5 min. Add your garlic, cook another minute. Add your squash and chile peppers cook for another min or two. Set aside (add chicken to the mixture if desired).
Then for the special sauce! In a separate pot melt better over medium heat. Add flour, stirring constantly. When flour and butter come together begin to bubble, add chile powder, salt and pepper, and then the milk- just like your basic white sauce. When mixture begins to boil, turn heat to low and add cheese until melted. Stir constantly. When finished add 1/3 of squash mixture into sauce. I like this so your guests can "see" what's in the enchiladas.
In a large baking dish (I used 1 large, 1 small- adding chicken requires a little more space), add a little sauce to the bottom of the dish. Roll tortillas filled with squash mixture and put in dish. Top with sauce. Then top with the last of the jack cheese.
Bake at 400 degrees for 30 min.
Soooooo yummy. And healthy. Kinda. ;-)
I've had these twice at home and once while we were on vacation in Montana. Below is a shot of my little heart throb and I in Yellowstone (4 months old!). He is where all of my energy and time goes first, before making dinner. But I like it that way.
Happy cooking! And bring on Fall! Can't wait for soups and pumpkin desserts!