Summer Squash Enchiladas

Summer Squash Enchiladas

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8 flour tortillas
1 cup long grain white rice
1 8-oz. can tomato sauce
6-oz. shredded white cheddar cheese
2 cloves garlic, chopped
1 zucchini, diced
1 yellow squash, diced
1 lime
1 bunch cilantro
1⁄2 cup sour cream
1/2 tsp ancho chile powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1 large can red or green enchilada sauce


Preheat the oven to 475°F. In a medium pot, heat 2 teaspoons of olive oil on medium-high.

Add the garlic and sauté until lightly browned, 1 to 2 minutes. Add the tomato sauce and mix well.

Add the rice, 2 cups of water, 1 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Once boiling, cover and reduce heat to low. Cook 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender.

While the rice cooks, zest and juice the lime and roughly chop the cilantro leaves and stems. Combine the spices together in a small bowl and thoroughly mix.

In a large nonstick pan, heat 1 tablespoon of olive oil on medium-high. Add the diced squash and season with salt and pepper. Sauté, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Add the spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant; remove from heat.

To the pot of cooked tomato rice, add the cooked squash, lime zest, sour cream, lime juice, and half the cilantro. Stir to thoroughly combine; season with salt and pepper to taste.

Evenly coat a 13 x 9 dish with cooking spray. Spread 1 cup of the filling into the bottom of the dish and drizzle 1/4 of the enchilada sauce on top of the filling. Divide the remaining filling among the 8 tortillas and tightly roll up each tortilla; transfer each to the baking dish in a single layer, seam side down.

Evenly top enchiladas with the cheese and remaining enchilada sauce.

Bake 10 to 12 minutes, or until lightly browned and heated through.

Garnish with remaining cilantro, ranch, sour cream, salsa, and any other toppings you choose. Enjoy!

Ellena's Notes

I love how simple and versatile enchiladas can be! Adding or changing just one ingredient creates a whole new flavor. This is a great vegetarian recipe, but try adding ground turkey or beef, shredded chicken, or black beans for some additional protein and flavor change-up.

This is wonderful with our Sangria, Pinot Gris, or newly released Malbec.

Eat Simple, Eat Well, Ellena