Summer Squash Enchiladas

May 31, 2023May 31, 20230 17
Healthy and Delicious Summer Squash Enchiladas Recipe
in Mexican

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

cooking spray
1 tablespoon olive oil
1 onion , chopped
2 cloves garlic , minced
3 cups chopped yellow summer squash
1 can diced green chile peppers , divided
2 teaspoons chili powder , divided
1/4 teaspoon ground black pepper
Sauce :
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
1 1/2 cups shredded Monterey Jack cheese , divided
8 flour tortillas
1 1/2 cups chopped tomatoes

Nutrision Information

Servings Per Recipe
8
Calories
337
Sugar
6g
Fat
20g
Summer Squash Enchiladas are a Mexican dish that is perfect for a hot summer day. The hearty and healthy squash filling is wrapped in flour tortillas, then covered in a flavorful sauce made from milk, butter, and cheese. This dish is perfect for vegetarians as it packs a healthy dose of vegetables and protein. The combination of sweet summer squash, tangy green chiles, and melted cheese makes this dish irresistible. You'll love this recipe because it's easy to make, delicious, and loaded with nutrients.

Instructions

1.Preheat the oven to 375°F (190°C) and lightly spray a baking dish with cooking spray.
2.Heat the olive oil in a large skillet over medium-high heat.
3.Add the chopped onion and sauté for about 2 minutes, then add garlic and sauté for another minute.
4.Add chopped summer squash, half of the diced green chile peppers, 1 teaspoon of chili powder, black pepper and cook until the squash is tender.
5.Meanwhile, prepare the sauce by melting butter in a small saucepan, then whisk in flour, salt, black pepper, and gradually add milk while stirring constantly. Cook until the sauce has thickened, then add shredded Monterey Jack cheese, stirring constantly until the cheese has melted.
6.To assemble the enchiladas, spoon about 1/4 cup of the sauce onto each tortilla. Add about 1/4 cup of the squash mixture, roll up the tortilla and place it seam-side down in the baking dish. Repeat until all tortillas are used.
7.Pour remaining sauce over the rolled-up enchiladas, sprinkle with the remaining diced green chile peppers and shredded Monterey Jack cheese. Add chopped tomatoes on top.
8.Bake for about 20 minutes, or until the cheese is melted and bubbly.

PROS

These Summer Squash Enchiladas are delicious, filling, and healthy.

They are loaded with summer vegetables, protein, and fiber.

CONS

The recipe calls for flour tortillas and cheese, which increases the carbohydrate and calorie content of the meal.

HEALTH & BENEFITS

Summer squash is a low-calorie vegetable that is loaded with vitamins and minerals, including vitamin C and potassium, which support immune system function and help regulate blood pressure. Green chile peppers are high in antioxidants and have been linked to improved digestion and weight loss. This recipe contains protein and fiber which help regulate blood sugar and keep you feeling full for longer.

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