Squash Enchiladas With Sour Cream Sauce And Chili C

Name: Squash Enchiladas With Sour Cream Sauce And Chili Con Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 1 c. chopped 1015 yellow onion; 1 tsp. chopped garlic; 1 1/2 c. diced Roma tomatoes; 4 c. sliced zucchini; 4 c. sliced yellow squash; 1 Tbsp. chopped fresh cilantro; 1/2 tsp. dried marjoram; 1/2 tsp. dried thyme; 1/2 tsp. dried oregano; salt and pepper to taste; 8 corn tortillas; Sour Cream Sauce (recipe follows); Chili Con Queso (recipe follows); 1/4 c. grated Cheddar cheese

Servings: persons

2 Tbsp. olive oil
1 c. chopped 1015 yellow onion
1 tsp. chopped garlic
1 1/2 c. diced Roma tomatoes
4 c. sliced zucchini
4 c. sliced yellow squash
1 Tbsp. chopped fresh cilantro
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/2 tsp. dried oregano
salt and pepper to taste
8 corn tortillas
Sour Cream Sauce (recipe follows)
Chili Con Queso (recipe follows)
1/4 c. grated Cheddar cheese

1
Heat olive oil in a large skillet.
2
Add onion and garlic and saute over medium heat until onion is translucent; do not allow to brown.
3
Stir in tomatoes, zucchini, yellow squash, cilantro, marjoram, thyme, oregano and salt and pepper to taste.
4
Reduce heat to low and simmer vegetables 10 to 15 minutes or until the vegetables are crisp-tender.
5
Place corn tortillas in plastic wrap and microwave 2 minutes or until heated through.
6
One by one, roll the tortillas around some of the squash mixture and place, seam side down, in an ovenproof casserole that has been lightly coated with a nonstick vegetable cooking spray.
7
Pour the Sour Cream Sauce over the rolled tortillas, then the Chili Con Queso.
8
Sprinkle lightly with grated cheese and heat in a 250u00b0 oven for 10 to 15 minutes or just until enchiladas are warmed through and cheese is melted.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tbsp. olive oil, 1 c. chopped 1015 yellow onion, 1 tsp. chopped garlic, 1 1/2 c. diced Roma tomatoes, and more.

Yes, Squash Enchiladas With Sour Cream Sauce And Chili Con Queso falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash Enchiladas With Sour Cream Sauce And Chili Con Queso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions