Cheesy Squash Enchiladas
Serves: Makes 8 servings
  • 3 tablespoons vegetable oil, divided
  • 2½ cups finely chopped onion, divided
  • 4 cloves garlic, minced and divided
  • 1 (28-ounce) can crushed tomatoes
  • ¾ cup chicken broth
  • 2 tablespoons minced chipotle peppers in adobo
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt, divided
  • 1½ 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
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. 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 ½ teaspoon salt, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 25 minutes.
  3. In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add squash, remaining 1½ cups onion, and remaining minced garlic clove; cook, stirring occasionally, for 5 minutes or until vegetables begin to soften. Sprinkle with flour and remaining ½ teaspoon salt; cook, stirring constantly, for 2 minutes. Stir in sour cream, 1 cup cheese, and 1 tablespoon cilantro until melted and smooth.
  4. Spread ½ cup cooked tomato mixture in bottom of prepared pan. Spoon about ¼ 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.
  5. Bake for 25 to 30 minutes or until golden brown and bubbly. Garnish with tomato and green onion, if desired.
Recipe by Paula Deen Magazine at