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Yellow crookneck squash is one of my favorite garden vegetables and I’m always looking for ways to add it to our recipes. We’re usually overrun with yellow squash by this time in the summer, but they’re not as prolific this year. The drought and heat have been hard on the vegetables I am sad to say.
But these two beautiful squash made us very happy for a few meals. I’ve always wanted to make enchiladas and have often seen various recipes posted on Mary’s blog at Barefeet in the Kitchen. Enchiladas have been on my “must make” list for a long time. Since I had large amounts of fresh vegetables on hand, it was a simple leap to make a vegetable version of my own.
Chop yellow squash, red onion, and corn. Toss the vegetables with a little olive oil and spread them out evenly on a baking dish.
Season the vegetables with minced garlic, salt, pepper, ground cumin and chili powder. Roast in a preheated 425 degree oven for about 30 minutes, tossing every 10 minutes until tender and roasted. Remove the vegetables to a large mixing bowl and add 1/2 can black beans, a (4 ounce) can green chili peppers, chopped cilantro, and I also added 1/2 cup of leftover cooked black rice. Set aside while preparing the chipotle chili sauce (directions and ingredients listed below.)
Spread a small amount of the enchilada sauce in the bottom of a 13×9 inch casserole dish. Wrap a few corn tortillas in a damp paper towel and microwave according to package directions. Once warm, stuff the tortilla with 3 tablespoons of the vegetable mixture and several tablespoons of fresh farmers cheese. Roll the enchilada and place it seam side down in the baking dish. Repeat with the remaining corn tortillas, roasted vegetables and cheese. Spread the remaining enchilada sauce on top and sprinkle with grated monterey jack and cheddar cheese.
Bake at 350 degrees for 25-30 minutes or until cheese is melted and the casserole is heated through.
Serve topped with additional cilantro and plain Greek yogurt if desired.
This recipe received very high praises from my husband. He said it was the best Tex-Mex he’d ever had. That was so sweet! Actually the star of this little dish is the enchilada sauce. Don’t get me wrong, I LOVED the roasted vegetables! I do think you could stuff them with your favorite meat, cheese or rice and enjoy about anything covered with this sauce.
Roasted Vegetable Enchiladas with Chipotle Sauce
Roasted Vegetable Filling:
2 teaspoons olive oil
1 yellow crookneck squash, diced
1 ear of corn, kernels removed
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup red onion, diced
1/2 can black beans, drained and rinsed
4 ounce can chopped green chili peppers
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 cup cooked black rice (optional or any rice will do)
1/2 cup fresh cilantro, plus extra for garnish
4 ounces fresh farmer cheese (queso fresco) crumbled
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
8 – 10 corn tortillas
Toss the squash, corn kernels, garlic and onion in the olive oil. Spread the vegetables evenly on a large baking sheet. Sprinkle with salt, pepper, cumin and chili powder. Bake in a preheated 425 degree oven for 30 minutes or until tender. Stir the vegetables every 10 minutes while roasting. Remove from the oven and transfer to a large mixing bowl. Add the black beans, green chili peppers, rice, and cilantro. Set aside while preparing the enchilada sauce.
Chipotle Chili Sauce:
1 tablespoon canola oil
1 tablespoon arrowroot or cornstarch
2 tablespoons Mexican chili powder
1 cup vegetable broth (I used hot water and Better than Bouillon – vegetable)
1/2 teaspoon cumin
8 ounce can tomato sauce
1 whole chipotle in Adobo sauce, diced (or more to taste)
1 tablespoon Adobo sauce
Warm canola oil in a saucepan. Whisk in the arrowroot, chili powder and cumin. Whisk until bubbly and fragrant. Add 1 cup boiling water and 1 teaspoon Better Than Bouillon Vegetable, tomato sauce, chipotle pepper and Adobo sauce. Simmer until thickened.
Spread a few spoons of the enchilada sauce on the bottom of a 13×9 inch baking dish coated with cooking spray. To assemble, heat the corn tortillas a few at a time in the microwave wrapped in a damp paper towel. Spoon 3 tablespoons of the vegetable mixture in each corn tortilla and top with 3 tablespoons of the farmers cheese. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas.
Spoon the remaining enchilada sauce on top and cover with the shredded monterey and cheddar cheese. Bake at 350 degrees for 25-30 minutes or until heated through and bubbly. Serve topped with cilantro and plain Greek yogurt if desired.
Another hot day here in Virginia. It’s supposed to be 100 degrees … again. I am so ready for fall! We want to go camping but it’s just too hot. Hope things are cooling off where you are. And I hope you have some family fun this weekend, and if you’re on vacation, call me! We’re available to join you and I’ll cook something. “Will cook for beach time” that’s my new motto. Thanks so much for stopping by! (Call me!)