Summer Squash Enchiladas Food

SUMMER SQUASH ENCHILADAS

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.

SUMMER SQUASH ENCHILADAS

Steps:

• Preheat oven to 400.
• In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash; cook for 3 to 5 minutes more or just until tender, stirring occasionally.
• Stir in half of the green chile peppers, 1 teaspoons of the chili powder and 1/4 teaspoons black pepper. Cook and stir for 1 minute more. Set aside.
• For sauce; In a saucepan, melt butter over medium heat. Stir in flour, salt, 1/8 teaspoons black pepper, and remaining chili powder. Cook and stir for 1 minute.
• Stir in milk. Cook and stir until bubbly. Remove from heat. Stir in 1 cup of the cheese until melted. Stir in the remaining chile peppers. Stir 1/2 cup of the sauce into squash mixture.
• Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Cover and bake about 25 minutes or until heated through. Top with tomato and remaining cheese.

SUMMER SQUASH ENCHILADAS

Steps:

• Place olive oil in large skillet and sauté the onion and garlic for 2 minutes.
• Add the squash (yellow, green, or combination) and cook, covered for 3 to 5 minutes or until tender.
• Drain liquid from the cooked squash and stir in the chile peppers (you can substitute jalapeños).
• Heat the butter in a saucepan until melted. Add the flour and mix well. Stir in the cumin, chile powder, salt, and pepper. Stir over medium heat for 2 minutes.
• Add the milk gradually, stirring constantly. Add the Monterey jack cheese and mix well. Cook until the cheese melts and the mixture becomes smooth.
• Stir 1/3 of the cheese sauce into the squash mixture.
• Fill each tortilla with approximately 1/3 cup of the squash mixture and roll to enclose the filling.
• Arrange tortillas seam side down in a 9x13 baking dish. Top with remaining cheese sauce and Cheddar cheese.
• Bake, covered, for 25 minutes at 350°F.
• Sprinkle with tomatoes and bake, uncovered, for 5 minutes longer.

WINTER SQUASH AND SHORT-RIB ENCHILADAS

Steps:

• For the sauce and filling:
• Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
• Bring guajillo, ancho, and morita chiles and 4 cups stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
• Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
• Preheat oven to 250°F. Place squash, cut side down, in a 13x9" baking dish and bake until very tender, 2-2 1/2 hours. Let cool slightly, then remove skin and discard.
• Meanwhile, heat oil in a medium heavy pot over medium-high. Season beef with salt and cook, turning occasionally, until browned on all sides, 10-12 minutes. Pour off excess oil and carefully add chile purée (it may bubble vigorously) and bay leaves. Bring to a boil, cover, and transfer to oven, next to squash. Braise beef until it shreds easily, 2-2 1/2 hours; season with salt.
• Skim excess fat from chile sauce and transfer meat, leaving bones behind, to a baking sheet. Remove bones and bay leaves from sauce. Let beef cool slightly, then shred with 2 forks, discarding any cartilage or silver skin.
• Blend sauce, 2 cups roasted squash, and remaining 1/2 cup stock in a blender until smooth, about 30 seconds; season with salt. Mix 1/2 cup squash-chile sauce into shredded beef and season with salt. Set remaining sauce aside.
• For the assembly:
• Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
• Dip both sides of each tortilla in squash-chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup beef mixture across the center of a tortilla. Fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake enchiladas until sauce is bubbling and cheese is beginning to brown, 15-20 minutes. Let sit 10 minutes.
• Meanwhile, toss pumpkin seeds, marjoram, and mint in a small bowl; season with salt.
• Top enchiladas with onion and pumpkin seed mixture. Serve with lime wedges for squeezing over.
• Do Ahead
• Short ribs can be braised and squash can be roasted 3 days ahead. Let meat cool in chile sauce (do not shred); cover and chill ribs and squash separately.