Like any good Texan, I get the hankering for enchiladas every so often. Now, I love, love the chile con carne, cheese laden kind, but when I cook them at home, I like to lighten them up a bit and add a heap of veggies. I thought my abundance of summer squash from my baskets would serve as a perfect enchilada star, along with rotisserie chicken. And instead of meat gravy, I decided to top the dish with a velvety green chile sour cream sauce.
The final enchiladas still oozed with cheese, but they tasted better than any I’ve sampled at greasy spoons (plus a bit more nutritious). They’re perfect if you’re in need of a little Tex-Mex comfort. Enjoy!
Summer Squash & Roasted Chicken Green Chile Enchiladas
-About 1 lb of summer squash, roughly chopped (I used zephyrs & baby zucchinis)
-1 Medium sweet onion, roughly chopped
-3 Jalapenos, seeded & cored, roughly chopped
-1 Red bell pepper, roughly chopped
-1 Ear of roasted corn, zipped
-1 Pre-cooked rotisserie chicken, white and dark meat pulled, then roughly chopped
-8 oz American cheese, shredded
-4 oz Sharp cheddar, shredded
-16 Home-style Corn Tortillas
-2 Cans green chile enchilada sauce
-4 oz Low fat sour cream
In a large sauté pan, add 2 tbs. of canola oil, and let it heat on medium for a couple of minutes. Add the first 4 ingredients to the pan, plus a pinch of salt. Saute the ingredients for about 15-20 minutes. (The mixture will reduce to about half in size, as the squash releases its liquid.) Let cool.
In another skillet, add canola oil till it’s 1/2 inch deep, and let it heat on medium low for a few minutes. When the oil is warm, add the corn tortillas to the oil one at time for 30 seconds so they become pliable. Tenderly remove them from the oil with tongs (they will be very delicate), and let them drain on paper towels. Set them aside
Now that the squash mixture has cooled, add the chopped chicken, roasted corn, 4 oz of the American cheese, and all the cheddar cheese. Stir well to combine. In another small bowl, mix the 2 cans of enchilada sauce with the 4 oz of sour cream.
The enchiladas are now ready to assemble. Fill each tortilla with about a 1/4 cup of the chicken and squash mixture, then roll tightly and add to a large casserole pan. Repeat with all the tortillas. If you have any filling left, top the enchiladas with it.
Pour the green chile sauce evenly over the enchiladas, and finally, sprinkle the enchiladas with the remaining American Cheese. Bake them at 350 degrees for 25-30 minutes. Enjoy!