You are here: Home » Recipes » Summer Enchiladas Summer Enchiladas Recipe by Relish Contributor Yield 6 to 8 servings There’s nothing sweeter than the reward of fresh enchiladas after a day at the farm picking squash. PrintEmail Ingredients Mexican Marinara Sauce:2 teaspoons olive or corn oil1 cup chopped red onions1 teaspoon chipolte chilies or 1/2 teaspoon dried red chili flakes or 1/4 cup canned, chopped green chilies, drained2 teaspoons chili powder2 teaspoons dried oregano1 teaspoon ground cumin1 cup bottled or jarred commercial marinara sauce1 cup tomato or vegetable juice1 tablespoon unsweetened cocoa powderEnchiladas:2 teaspoons olive or corn oil2 cups diced zucchini2 cups diced yellow squash1 cup diced red bell peppers1 cup frozen sweet corn kernels or kernels removed from 2 ears of corn1 cup diced tomatoes3 garlic cloves, minced1 tablespoon minced cilantro1/2 teaspoon salt Juice of 1/2 lime8 to 10 (9-inch) corn or flour tortillas1 1/2 cups shredded Jack and/or cheddar cheese Instructions 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. 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. To assemble enchiladas: Preheat oven to 375F. 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.