I never thought to put that in my enchiladas before, but I’m so glad I did!
While “summer squash” and “enchiladas” aren’t probably words you hear in the same sentence, we wanted to find a way to bring the two together, incorporating this delicious summer veggie (technically a fruit) into our favorite Mexican recipe. We used Italian sausage as a personal preference, but go ahead and feel free to brown up some chorizo as the heart of this dish.
Then halve your summer squash and scoop out the centers, so you’re left with six squash boats, stuff ‘em full of sausage and veggies, then wrap them up and douse them with enchilada sauce. Pop everything in the oven and you’re good to go! Trust us, it might seem a little unusual, but the squash lends the perfect flavor and texture to balance out the sausage, so try this out and let us know what you think!
Summer Squash Enchilada Bake
Serves 4-6; 1 hour
- 8 flour tortillas
- 3 medium summer squash
- 3/4 pound Italian sausage
- 1 (14 oz.) can green enchilada sauce
- 1 (4 oz.) can tomato sauce
- 1/2 white onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup Mexican blend cheese
- 1/2 cup salsa, plus more for garnish
- 1/4 cup water
- 1 tablespoon taco seasoning
- fresh cilantro, garnish
- Preheat oven to 400º F.
- Cut squash in half lengthwise, then use a spoon to gently scrape out the seeds from the center, creating little, hollowed-out squash boats. Reserve squash centers in a small bowl and set aside.
- Brown sausage in a large pan or skillet over medium-high heat, breaking down into small pieces as it cooks.
- Add onion and bell pepper to sausage mixture, and cook until softened. Stir in reserved squash, tomato sauce, and water, then season generously with salt and pepper, and taco seasoning.
- Cover pan or skillet and reduce heat to low, then simmer for 15-20 minutes, or until flavors blend together.
- Spread salsa evenly along the bottom of a 9x13-inch baking dish.
- Take a cooled squash half and fill it with sausage mixture, then top with a sprinkle of cheese. (Use only 1/2 cup cheese for this step.)
- Wrap squash tightly in a tortilla, then place it in baking dish. Repeat with remaining squash halves and tortillas until you’ve filled your baking dish.
- Pour green enchilada sauce over squash rolls, then top with remaining cheese.
- Cover baking dish with aluminum foil and place in oven. Bake for 25 minutes, then remove foil and cook for another 15 minutes, or until cheese is melted.
- Remove from oven and let cool 5 minutes before serving.
- Serve hot, garnished with fresh cilantro, and enjoy!
Recipe adapted from Smile Sandwich