Recipe: Appetizing Iz's Summer Squash Enchiladas

Iz's Summer Squash Enchiladas. Of course, it's July and nowhere near Christmas. But if you have zucchini in your garden, you're well aware of the bounty these plants produce—it can be staggering. Thanks to inspiration from my Uncle Austin, I made summer squash enchiladas.

These vegetarian enchiladas filled with summer squash and topped with a Monterey Jack cheese sauce make for a delicious and filling dinner. I made it as written and it turned out perfect! Reviews for: Photos of Summer Squash Enchiladas. You can cook Iz's Summer Squash Enchiladas using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Iz's Summer Squash Enchiladas

1. Prepare 2 medium of summer squash.
2. You need 1 of scallion.
3. You need 1/2 of red pepper.
4. It's 1 tbsp of vegetable oil.
5. Prepare 8 of corn tortillas.
6. You need 8 oz of cheddar cheese.
7. Prepare 1 can of green enchilada sauce.

I would have to try your suggestion of green enchilada sauce; I think it will go really well here. Yucatán is a state in Mexico, and although not definitively, it's believed the name hails from the Mayans. Calabacitas enchiladas take a traditional New Mexico side dish of summer squash, corn, and green chile and turns it into hearty meal. While "summer squash" and "enchiladas" aren't probably words you hear in the same sentence, we wanted to find a way to bring the two together, incorporating this delicious summer veggie (technically a fruit) into our favorite Mexican recipe.

Iz's Summer Squash Enchiladas instructions

1. Preheat oven to 350°F.
2. Chop summer squash, red pepper, and scallion small.
3. Saute in 1 tbsp vegetable oil until scallion are clear and squash is softened.
4. Set aside and warm tortilla in skillet.
5. Put cheese and squash mixture down the center.
6. Roll and place into pan..
7. Repeat until all are done..
8. Pour enchilada sauce on top and then top with remaining cheese.
9. Bake for 10 to 15 minutes.
10. Allow to set for 5 minutes before serving..

We used Italian sausage as a personal preference, but go. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving. This also marked the first time I have ever made enchiladas! I can't believe how easy it was. For some reason I always imagined them to be difficult to make.