spicy vegetarian enchiladas with summer and winter squash

This was spicier than I expected it to be, except that's a bit silly, as I doubled the chiles in it. It was a delicious sort of spice, though; I recommend it. Just keep a lot of guacamole and sour cream handy.



If you don't like things very spicy, I would add only one can of chipoltes. If you don't like spice at all, I'd add none.



Squash Enchiladas
adapted from http://homesicktexan.blogspot.com/2010/07/summer-squash-enchiladas.html

enchilada sauce:
2 cans of chipotle chile (oz?)
2 teaspoons of oil, divided
4 cloves garlic, chopped
1 small yellow onion, diced
1 6-oz. tomato paste
1 1/2 C water
1 teaspoon cumin
Salt and black pepper to taste

Brown the onions in butter for ten minutes and then the garlic for one, then blend everything in a food processor. Set aside.



For the filling:
1 tablespoon vegetable oil
2 small yellow onions, diced
4 cloves garlic, minced
1 yellow squash, diced
1 small winter squash (I used delicatto)
1/4 cup cilantro, chopped
Salt and pepper



For the enchiladas:
7 flour tortillas
1 1/2 cups shredded cheese (Jack, cheddar, or one of the "four blend Mexican" bags)

Microwave the winter squash for 3 minutes. When it is soft, let it cool for a little bit, then unwrap the plastic wrap. Spoon out the flesh of the squash and discard the skin.



Meanwhile, slice the onion thinly and brown in 1 Tb butter. After about fifteen minutes (when the onions are tastily brown), add the garlic and the summer squash. Cook down, then add the microwaved squash.

Add the cilantro and remove from heat.

Pour some sauce into the bottom of a 9x9 pan. Get out your tortillas. Place a tortilla in the pan and smear a spoonful of sauce on its upper surface.



Drop a few big spoonfuls of the filling along the center of the tortilla, roll it up, and place it to the edge of the pan.

Repeat this with three more tortillas, then ladle a few spoonfuls of sauce on top of each enchilada. Toss 1/2 C of cheese over the top.





Make three more enchiladas (sauce the tortillas, shake off the excess sauce, fill, and roll) and place them on top. Pour another 1 C or so of sauce on top (I had extra and greedily saved it for future use) and then top with the remaining cheese.



Bake at 350 or so for 10 minutes or until warm through and the cheese is bubbling.