These enchiladas are loaded with squash and cheese.
Cheesy Squash Enchiladas
Makes 8 servings
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- 3 tablespoons vegetable oil, divided
- 2 1/2 cups finely chopped onion, divided
- 4 cloves garlic, minced and divided
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup chicken broth
- 2 tablespoons minced chipotle peppers in adobo
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt, divided
- 1 1/2 pounds yellow squash, sliced into half-moons
- 1 tablespoon all-purpose flour
- 1 cup sour cream
- 2 cups shredded Cheddar cheese, divided
- 1 tablespoon chopped fresh cilantro
- 16 corn tortillas
- Garnish: chopped tomato, chopped green onion
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add 1 cup onion and 3 minced garlic cloves; cook, stirring frequently, for 5 minutes or until onion begins to soften. Stir in crushed tomato, next 4 ingredients, and 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 25 minutes.
- In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add squash, remaining 1 1/2 cups onion, and remaining minced garlic clove; cook, stirring occasionally, for 5 minutes or until vegetables begin to soften. Sprinkle with flour and remaining 1/2 teaspoon salt; cook, stirring constantly, for 2 minutes. Stir in sour cream, 1 cup cheese, and 1 tablespoon cilantro until melted and smooth.
- Spread 1/2 cup cooked tomato mixture in bottom of prepared pan. Spoon about 1/4 cup squash mixture in center of each tortilla, roll up, and place seam side down in pan. Pour remaining sauce onto rolled tortillas, and sprinkle with remaining 1 cup cheese.
- Bake for 25 to 30 minutes or until golden brown and bubbly. Garnish with tomato and green onion, if desired.
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