Summer Enchiladas

  • Yield 6 to 8 servings

There’s nothing sweeter than the reward of fresh enchiladas after a day at the farm picking squash.


Mexican Marinara Sauce:
2 teaspoons olive or corn oil
1 cup chopped red onions
1 teaspoon chipolte chilies or 1/2 teaspoon dried red chili flakes or 1/4 cup canned, chopped green chilies, drained
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 cup bottled or jarred commercial marinara sauce
1 cup tomato or vegetable juice
1 tablespoon unsweetened cocoa powder
2 teaspoons olive or corn oil
2 cups diced zucchini
2 cups diced yellow squash
1 cup diced red bell peppers
1 cup frozen sweet corn kernels or kernels removed from 2 ears of corn
1 cup diced tomatoes
3 garlic cloves, minced
1 tablespoon minced cilantro
1/2 teaspoon salt
Juice of 1/2 lime
8 to 10 (9-inch) corn or flour tortillas
1 1/2 cups shredded Jack and/or cheddar cheese


  1. To make sauce: In a nonreactive skillet, heat oil. Add onions, chilies and spices and saute over medium heat 3 minutes. Add marinara sauce and tomato juice. Reduce heat and simmer 20 minutes. Add cocoa powder. Remove from heat and set aside.
  2. To make filling: Heat oil in a nonstick skillet over high heat. Add zucchini, peppers and corn and saute 3 minutes or until slightly softened. Add tomatoes, garlic and cilantro and continue to saute 1 minute longer. Season with salt and lime. Remove from heat and set aside.
  3. To assemble enchiladas: Preheat oven to 375F.
  4. Place about 1 cup sauce in a 9 x 13-inch baking dish. Dip both sides of each tortilla lightly in the remaining sauce. Place on a work surface. Top each with 2 to 3 tablespoons filling and sprinkle each with about 1 tablespoon of the cheese(s). Roll each tortilla up over filling and place, seam side down, in the baking dish. Place the remaining sauce and cheese over the enchiladas and bake 15 minutes or until cheese melts and enchiladas are heated through.



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