Blue Apron · Grow Your Own Way · kid-friendly · Recipes

Summer Squash Enchiladas

With gardens getting ready and fresh, homegrown produce just over the horizon, I’m teeing up some warm-weather recipes perfect for using up the bounty of squash, eggplant, greens, peppers and basil we’ll all have handy soon. This one originally came to me via Blue Apron (read more about my thoughts on the service right here) and I’ve enjoyed making it many times over since.

We no longer subscribe to the service, but for a while there it REALLY helped us get out of our takeout rut after having a newborn. Cooking was the one thing I couldn’t handle amid scarce sleep, pumping, packing daycare bags, washing bottles and (of course) playing with my new baby, and I could always count on Blue Apron to drop fixings for three meals off on my porch every week. It was one less thing to worry about, but eventually we got our groove back and started meal planning and grocery shopping (sans meltdown) again.

I did end up with some real keepers from the Blue Apron recipe archive. A few of my favorites: this Tomato Zucchini Quiche, this Sweet Pepper & Goat Cheese Pie, this Sirloin Steak with Smashed Purple Potatoes & Green Beans, these healthy Salmon Burgers with Potato Salad & Tossed Arugula, and (mmmmmm) this Chicken Piccata for Two, perfect for date night at home.

The key to this recipe’s unique flavor comes from the Tomatillos, or “Mexican husk tomatoes,” which are the sweet-tart ingredient that gives salsa verde its flavor. Cultivated since pre-Columbian times, they are elemental to modern Mexican cuisine and also played an important role in Mayan and Aztec culture.

They’ll stay fresh in your refrigerator with husks on for a couple of weeks, or you can remove the husks and seal them in plastic bags to keep even longer. They’re easy to find in any grocery store.

28210018622_659481e3f7_o28032388770_fe07c8c087_o

Summer Squash Enchiladas

INGREDIENTS

  • 6 Corn Tortillas
  • ½ Cup Jasmine Rice
  • 3 Cloves Garlic
  • 1 Lime
  • 1 Poblano Pepper
  • 1 Yellow Summer Squash
  • ½ Pound Tomatillos
  • 1 Bunch Cilantro
  • ½ Cup Sour Cream
  • 1/2 Cup Grated Cotija Cheese+
  • 1 Tablespoon Mexican Spice Blend*

+Cotija is a dry, Mexican grating cheese, similar to Parmesan. A good substitute is Feta.

*Mexican Spice Blend is equal parts garlic powder, chili powder, smoked paprika, cumin and dried oregano. You can also buy pre-mixed Mexican Seasoning from a supermarket brand such as McCormick. Carne Asada Seasoning is also a good substitute, and you can find a version by McCormick or Wildtree for a certified organic, unprocessed option.

DIRECTIONS

Preheat the oven to 475°F. In a small pot, combine the rice, a big pinch of salt and 1 cup of water and heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook for 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a large bowl.

While the rice cooks, wash and dry the fresh produce. Remove and discard any tomatillo husks and dice small, then peel and mince the garlic. Using a zester, zest the lime peel then cut the lime into quarters. Dice the squash. Roughly chop the cilantro leaves and stems. Stack the tortillas on a plate; cover with a damp paper towel (or heat up in the microwave, then cover with a paper towel). Remove and discard the stem, ribs and seeds of the poblano, then small dice, immediately washing your hands and work surface.

In a pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatillos and garlic; season with salt and pepper. Cook, stirring occasionally, for a couple of minutes or until fragrant. Add 2 tablespoons of water; cook, occasionally smashing the tomatillos with a spoon, for about 10 minutes or until soft. Remove from the heat then stir in half the sour cream and the juice of 2 lime wedges. Season with salt and pepper to taste.

While the salsa verde cooks, in a medium pan, heat 2 TBSP of olive oil on medium-high until hot. Add the squash, poblano and spice blend and season with salt and pepper. Cook, stirring occasionally, for about five minutes or until browned and softened. Transfer to the bowl of cooked rice.

Add the lime zest, half the cilantro, half the cheese and remaining sour cream into the bowl of cooked rice and vegetables and stir to combine. Place the tortillas on a clean, dry work surface. Spread about ⅓ cup of the filling into the bottom of a baking dish. Divide the remaining filling between the tortillas; tightly roll up each tortilla around the filling. Carefully transfer the rolled tortillas to the baking dish in a single layer, seam sides down. (**A good tip here: mist the tortillas with water to keep them soft and pliant and prevent them from cracking in the pan. As you can see, this happened to me on the day I photographed these, but the trick has worked for me every time since**).

Evenly top the assembled enchiladas with the salsa verde and remaining cheese. Bake 10 to 12 minutes, or until lightly browned and heated through. Remove from the oven and let stand for at least 2 minutes. Garnish with the remaining cilantro. Serve with the remaining lime wedges on the side. Enjoy!

If you’re ever looking for a recipe like this on a menu, they’d be called “enchiladas suizas,” which technically means “Swiss enchiladas” — so named, supposedly, for the Swiss immigrants to Mexico who brought their love of dairy to the new country’s cuisine, resulting in a range of recipes with European influence. Blue Apron filled this version of enchiladas suizas with squash, poblano pepper, and jasmine rice, topping them with a “salsa verde,” or tomatillo sauce with a dash of sour cream.

This dish pairs very nicely with a fruity, crisp rosé … perfect for summer!

Want to make this dish even more hefty? Add in some beans for a vegetarian option, or some poached shredded chicken.

If, like us, you’ve just planted your garden and can’t wait to start cooking with the fruits of your labors, pin this recipe to save for later! I have a long list of dinners I’m dying to try, and Pinterest is the only thing that keeps me organized 🙂 You can see my own recipes, plus the ones I’ve saved from other bloggers and am dying to try, on my profile.

summer squash enchiladas.png

I hope everyone had a wonderful weekend and Mother’s Day for all the moms out there. It was crappy weather in New England, but I had an amazing relaxing weekend with my babies. We took a drive up to Plum Island and grabbed dinner at a diner on route 1, and had a nice low-key lunch with my mom on Sunday, after which Gramma helped us pick out a big girl bed for G! We think we’ve decided on the one we want, and she is so excited to move out of her toddler bed as soon as we can order the new twin. (We are also excited for her to hopefully stop waking us up at midnight to fix her too-small blankets). On Thursday, Georgia’s school had all the parents in for an adorable Mother’s Day pageant with songs and poems, followed by treats in each child’s classroom. They all looked soooo proud of all the gifts they had made, including a miniature cake baked and decorated by each child to share with their mum that morning. It was just lovely and I never, ever want her to grow up from this sweet age.


Are you local? Don’t forget the Boston Public Market @ Dewey Square Plaza opens for the season tomorrow, right on the Greenway across from South Station! Check out a list of vendors here. They’ll have a farmer’s market plus prepared foods for lunch and dinner every Tuesday and Thursday from 11:30 to 6:30, now through November 21.

***

Have a wonderful week everyone!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s