Squash Enchiladas With Sour Cream Sauce And Chili Con Queso
Colorful squash enchiladas topped with creamy sour cream sauce and chili con queso, perfect for vegetable lovers and comfort food enthusiasts seeking a flavorful, meatless Mexican-inspired dish.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 cup chopped yellow onion ⓘ
- 1 tsp. chopped garlic ⓘ
- 1 1/2 cups diced Roma tomatoes ⓘ
- 4 cups sliced zucchini ⓘ
- 4 cups 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 ⓘ
- Chili Con Queso ⓘ
Instructions
- Heat olive oil in a large skillet.
- Add onion and garlic and sauté over medium heat until the onion is translucent; do not allow to brown.
- Stir in tomatoes, zucchini, yellow squash, cilantro, marjoram, thyme, oregano, salt, and pepper.
- Reduce heat to low and simmer vegetables for 10 to 15 minutes or until the vegetables are crisp-tender.
- Place corn tortillas in plastic wrap and microwave for 2 minutes or until heated through.
- One by one, roll the tortillas around some of the squash mixture and place seam side down in an ovenproof casserole lightly coated with nonstick vegetable cooking spray.
- Pour the Sour Cream Sauce over the rolled tortillas, then add the Chili Con Queso.
- Sprinkle lightly with grated cheese.
- Heat in a 250°F (120°C) oven for 10 to 15 minutes or just until enchiladas are warmed through and cheese is melted.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt into the squash mixture before rolling. If you want to add protein, shredded chicken or black beans can be great additions. For a twist, try using different types of cheese or adding some heat with jalapeños. Pair this dish with a side of Mary Jane'S Bean Dip for a complete meal.
Serving Suggestions
Serve the enchiladas warm, garnished with fresh cilantro and a squeeze of lime. They pair wonderfully with a crisp green salad or some Mexican rice. For a fun appetizer spread, consider serving alongside Mexican Appetizers like Macho Nachos or Chili Cheese Spread to kick off your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps maintain their texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Enchiladas With Sour Cream Sauce And Chili Con Queso contains roughly 2517 calories, with 88g protein, 217g carbohydrates, and 152g fat. It is an excellent source of iron (185% of the Daily Value), protein (176% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and store them in the refrigerator before baking. Just assemble them without the sauces, cover tightly, and refrigerate. When ready to bake, simply add the sour cream sauce and chili con queso, then heat in the oven as directed.
What can I substitute for corn tortillas?
If you're unable to find corn tortillas, flour tortillas or gluten-free tortillas can be used as a substitute. Keep in mind that the flavor and texture will differ slightly, but they will still hold the filling well and provide a delicious result.
Can I use other vegetables in this recipe?
Absolutely! Feel free to incorporate other vegetables like bell peppers, spinach, or mushrooms based on your preference. Just be sure to adjust the cooking time to ensure all vegetables are cooked to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).