When I was younger my Dad would often make us Squash Enchiladas. As a Firefighter, it was pretty typical for him to know his way around the kitchen and make meals for us and I always loved that. I’ve since stolen that recipe and adapted it again and again in my own kitchen. I mean it when I say, this recipe is VERY forgiving and versatile. As long as you get the veggies & green chiles made, the sauce and tortillas can be changed to whatever you like.
Last night was my first time to make these with Siete Foods Almond Flour Tortillas and they’re officially all of our favorite for this meal! I made a few of these as taquitos thinking that the kids might prefer that, but no! To my surprise, they gobbled up the enchiladas like never before. Hooray! So here it is! Feel free to comment below with any questions! Learning how to substitute things for whatever you have on hand that’s fresh is my favorite!
Ingredients:
*12 Tortillas (we used Siete Foods Almond Flour Tortillas)
*1 Tbs Avocado oil
*2 small Yellow Squash chopped
*1/2 small Sweet Onion chopped
*1 Zucchini chopped
* 1 Garlic Clove minced
*1 can of Mild Green Chiles
*Salt, Pepper & Adobo Seasoning
*1 cup broth/milk of choice
*1Tbs Chile Powder
*2Tbs Ghee/Butter
*2Tbs Cassava Flour (or White/Whole Wheat Flour)
*2 cups shredded Monterrey Jack Cheese
Preheat your oven to 375 degrees.
Then start to make the filling by adding your Avocado oil to a pan to saute your Onion, Squash, & Zucchini. Season them with 1/2 tsp sea salt and 1tsp of Adobo or Mrs. Dash seasoning. Once they start to soften (about 5-7 minutes) add in your can of Green Chiles and continue to simmer that together while you make the sauce.
In a small sauce pan, heat your ghee or butter until melted then add your Cassava Flour and whisk until it begins to bubble and make sure there are no clumps of flour. Pour in your milk or broth (make sure to see the notes section for all the ways I’ve changed this up) and chile powder. Once the sauce begins to simmer, add in 1 cup of monterrey jack cheese. Whisk away until the sauce is thickened which doesn’t take long. Take 1/3 cup of the sauce and add it to the Zucchini/Squash mixture and your filling is ready to roll into your tortillas!
If you’re using Siete Foods tortillas, warm up a cast iron skillet with a little avocado oil and place tortillas on for about 3-4 seconds before rolling them. This just helps them to be a little more pliable. Add 1-2Tbs of mixture to each tortilla and place in a greased dish. 13×9 size glass pan is what I use but sometimes I need two dishes when I have extra filling and tortillas to use up.
Once all the enchiladas are rolled in the pan, pour over the rest of the sauce. Cover with foil and bake at 375 degrees for 20 minutes. Remove foil and sprinkle the rest of the monterrey jack cheese over the top. Bake until the cheese is melted and bubbling (about 4-5 minutes).
{NOTES}
*My parents always used cow’s milk to make this. I have always used Almond Milk. Last night I didn’t have either so I used 1 cup of Kettle & Fire Mushroom Broth + 2 Tbs Coconut Cream and it was AMAZING!!
*In the past, we’ve used regular fresh tortillas from HEB or you can use whatever is preferred for your family. We love Almond Flour tortillas because they’re lower carbohydrate for Jeff and very simple ingredients.