A colorful plate of enchiladas filled with sautéed summer squash, cheese, and topped with a vibrant homemade enchilada sauce. Garnished with cilantro and a squeeze of lime.

Summer Squash Enchiladas

Name: Summer Squash Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 medium-sized yellow summer squash sliced; 1 small red onion thinly sliced; 2 cloves of garlic minced; 1 jalapeno pepper seeded and diced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon dried oregano; 1 cup shredded Monterey Jack cheese; 8 small corn tortillas; 1 cup homemade enchilada sauce; to taste Salt; to taste pepper; chopped (for garnish) Fresh cilantro; (for serving) Lime wedges

Fresh and flavorful Tex-Mex enchiladas with a summer squash twist.

Category Main Course

Prep 15 minutes

Cook 25 minutes

Style Tex-Mex

Technique Sautéing

Diet Friendly Vegetarian

Daily recipe · August 04, 2023

A little about this dish

For a seasonal twist on Tex-Mex cuisine, I present to you my recipe for Summer Squash Enchiladas! This dish combines the flavors of traditional Tex-Mex with the freshness of summer squash, creating a delicious and interesting main course.

Ingredients (for 4)

Medium-sized yellow summer squash — 2 — sliced
Small red onion — 1 — thinly sliced
Cloves of garlic — 2 — minced
Jalapeno pepper — 1 — seeded and diced
Olive oil — 2 tablespoons
Ground cumin — 1 teaspoon
Chili powder — 1 teaspoon
Dried oregano — 1/2 teaspoon
Shredded monterey jack cheese — 1 cup
Small corn tortillas — 8
Homemade enchilada sauce — 1 cup
Salt — to taste
Pepper — to taste
Fresh cilantro — chopped (for garnish)
Lime wedges — (for serving)

Preparation

Step 1 — 🌡️🔥

Preheat the oven to 375°F (190°C).
Step 2 — 🍳🍆🧅🌶️

In a large skillet, heat the olive oil over medium heat. Add the sliced summer squash, red onion, garlic, and jalapeno. Season with salt, pepper, cumin, chili powder, and dried oregano. Sauté until the vegetables are tender and lightly browned, about 5-7 minutes.
Step 3 — 🔥🌽

Warm the corn tortillas in a dry skillet or over an open flame to make them pliable.
Step 4 — 🍲

Pour 1/4 cup of enchilada sauce into the bottom of a baking dish.
Step 5 — 🌯🌯🌯

Divide the sautéed summer squash mixture among the tortillas, placing it in the center of each tortilla. Top with a sprinkle of shredded Monterey Jack cheese. Roll up the tortillas tightly and place them seam side down in the baking dish.
Step 6 — 🍲🧀

Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle with the remaining shredded cheese.
Step 7 — 🔥🍲

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Step 8 — 🌿🍋

Garnish with fresh cilantro and serve with lime wedges for squeezing over the enchiladas.
Step 9 — 😋🌈

Enjoy these delicious Summer Squash Enchiladas!

A final fox tip

These enchiladas can be customized with your favorite toppings such as diced tomatoes, sliced avocado, or sour cream. Feel free to use store-bought enchilada sauce if you're short on time. Kids can help with assembling the enchiladas and sprinkling cheese!