Squash Enchiladas
Creamy zucchini and chili enchiladas with a flavorful mushroom sauce, perfect for a comforting vegetarian meal that appeals to spice lovers and veggie enthusiasts alike.
Ingredients
Instructions
- Microwave the cubed zucchini, chopped onion, minced garlic, chopped chilies or jalapenos, and water in a covered glass bowl with Saran Wrap for 5 minutes.
- Place the cooked vegetables and mushroom soup into a blender.
- Blend until smooth to create the sauce.
- Fill flour tortillas with the sauce and shredded Cheddar cheese.
- Bake or heat until cheese is melted and tortillas are warm.
Tips & Substitutions
For a creamier sauce, consider adding a splash of sour cream or Greek yogurt after blending. If you're looking for a lighter option, substitute the flour tortillas with corn tortillas or lettuce wraps. You can also swap the Cheddar cheese for a dairy-free alternative or use a different cheese like Monterey Jack for varied flavor. Enhance the dish with spices such as cumin or smoked paprika.
Serving Suggestions
Serve these delicious squash enchiladas with a side of fresh guacamole or a crisp green salad for a well-rounded meal. They pair beautifully with Terry'S Terrific Taco Dip for a festive touch. For an extra kick, offer hot sauce or salsa on the side. These enchiladas can also be enjoyed with a dollop of sour cream or a sprinkle of fresh cilantro.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, you can microwave them for 2-3 minutes, ensuring they are covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Enchiladas contains roughly 561 calories, with 14g protein, 89g carbohydrates, and 17g fat. It is an excellent source of protein (27% of the Daily Value) and iron (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1170mg per serving (51% 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 use different vegetables in the enchiladas?
Absolutely! Feel free to mix in other vegetables like bell peppers, spinach, or mushrooms. Just ensure they are cooked until tender before blending. This versatility allows you to customize the recipe according to your taste or what you have on hand.
What can I do if I don't have cream of mushroom soup?
If you don't have cream of mushroom soup, you can make a quick substitute using a roux. Combine equal parts butter and flour in a saucepan, whisk in vegetable broth, and add sautéed mushrooms for flavor. Alternatively, you could use a can of cream of celery soup or a homemade white sauce.
How can I make this recipe vegan?
To make the squash enchiladas vegan, substitute the cream of mushroom soup with a homemade vegan version or use a can of coconut milk thickened with cornstarch. Replace the Cheddar cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.
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).