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Green Chile Enchiladas with Summer Squash
Green Chile Enchiladas with Summer Squash

10 INGREDIENTS • 10 STEPS • 40MINS

Green Chile Enchiladas with Summer Squash

Recipe

3.7

3 ratings
The green chile sauce is simply a jar of tomatillo salsa and some Greek yogurt mixed together, instead of diced green chiles, béchamel, and sour cream. And the filling is a simple sauté of summer squash, cherry tomatoes, shallots, and spinach. You can up the ante on the cheese if you’re not watching your waistline.
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The green chile sauce is simply a jar of tomatillo salsa and some Greek yogurt mixed together, instead of diced green chiles, béchamel, and sour cream. And the filling is a simple sauté of summer squash, cherry tomatoes, shallots, and spinach. You can up the ante on the cheese if you’re not watching your waistline.
author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

40MINS

Total Time

$3.30

Cost Per Serving

Ingredients

Servings
4
us / metric
Olive Oil
2 Tbsp
Olive Oil
Summer Squash
2
Medium Summer Squash, finely chopped
Shallot
1
Shallot, thinly sliced
Cherry Tomato
2 cups
Cherry Tomatoes, halved
Fresh Baby Spinach
4 3/4 cups
Fresh Baby Spinach
Monterey Jack Cheese
1 1/2 cups
Shredded Monterey Jack Cheese
Salsa Verde
1 3/4 cups
Salsa Verde
Plain Greek Yogurt
3/4 cup
Plain Greek Yogurt
I used fat-free
Water
1/2 cup
Water
or Stock or Broth
8-Inch Corn Tortilla
10
8-Inch Corn Tortillas

Nutrition Per Serving

VIEW ALL
Calories
902
Fat
34.3 g
Protein
36.4 g
Carbs
118.5 g
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author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

Author's Notes

If using a chunkier salsa, run it through a food processor beforehand.

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Heat the Olive Oil (2 Tbsp) in a large skillet over a high flame. Sauté the Summer Squash (2) and Shallot (1) until tender and beginning to brown, about 5 minutes.
step 3
Add the Cherry Tomatoes (2 cups) and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
step 4
Stir in the Fresh Baby Spinach (4 3/4 cups) and cook for another few minutes, until wilted. Set aside to cool slightly.
step 4 Stir in the Fresh Baby Spinach (4 3/4 cups) and cook for another few minutes, until wilted. Set aside to cool slightly.
step 5
Meanwhile, combine the Salsa Verde (1 3/4 cups), Plain Greek Yogurt (3/4 cup), and Water (1/2 cup) in a medium mixing bowl and whisk until combined.
step 6
Ladle half of the sauce into the bottom of a 9x13 casserole dish (or into two 8x8 dishes). Add half the Monterey Jack Cheese (3/4 cup) to the squash mixture and stir to combine.
step 7
Spoon a few heaping tablespoons of the veggies into the center of one of the 8-Inch Corn Tortillas (10). Roll and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
step 7 Spoon a few heaping tablespoons of the veggies into the center of one of the 8-Inch Corn Tortillas (10). Roll and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
step 8
Pour the remaining sauce over the enchiladas and sprinkle with the remaining Monterey Jack Cheese (3/4 cup).
step 8 Pour the remaining sauce over the enchiladas and sprinkle with the remaining Monterey Jack Cheese (3/4 cup).
step 9
Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown.
step 9 Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown.
step 10
Serve warm alongside a simple salad.
step 10 Serve warm alongside a simple salad.

Tags

American
Gluten-Free
Lunch
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegetarian
Mexican
Vegetables
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