It's been 4 years since I've been stateside, and I've been having a hankering for enchiladas. I normally make either cheese enchiladas or chicken enchiladas with blue corn tortillas and green sauce.
Right before Christmas I put in an order at a
Mexican food place that is luckily located not too far from my house!
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The impetus for the shopping was that I can't stand the corn tortillas sold in the shops here. They are nothing like what I used to get when I lived in Texas for obvious reasons. Since I own a tortilla press, I figured it was time to buy some masa harina again and make them myself. We've had corn tortillas a couple of times since then.
Then this week I stumbled upon
The Homesick Texan blog. And while I was looking through the recipes, I saw one for
Squash Enchiladas. I thought that it sounded interesting, and I had what I needed already in the house! I try to make a couple of meatless meals a week, and this recipe fit the bill. I don't really go on about it, but like most every one I try to stretch the food budget. We eat a lot of organic produce, and it comes with a price.
Now I did make a few changes. I didn't have cascabel chiles, but I do usually have guajillo chiles as they are my favourite, so I used guajillos. I didn't used tinned tomatoes because I didn't have a tin of whole tomatoes. I had some ripe ones that needed to be eaten, so I skinned and seeded them and cooked them with the onion and garlic for the sauce. And I used 4 yellow patty pan squash because we don't have the same yellow crookneck squash that you find in the States. And I'll confess I used some pizza cheese (a mix of mozzarella, cheddar, parmesan) on the top with some added Nimbin Natural cheese. I was just using what I had and was convenient. I have to confess that I am hanging out for Costco to open in Sydney, so I can get Monterey jack cheese.
Stack of freshly made corn tortillas
Guajillo chiles soaking after being dry-fried
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Onions, garlic and tomatoes sauteing up for the sauce
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The actual sauce after the ingredients go in the blender. The sauce is cooked again after blending ingredients. This is typical of enchilada sauces, and I think it helps to meld the flavours.
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The zucchini and squash filling which tasted very nice all on its own.
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Tortillas get dipping the sauce and rolled up with the filling
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Here they are out of the oven after having all the sauce poured on them and cheese put on top.
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I had the blender out to make the sauce, so Col suggested making margaritas to go with the enchiladas.
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The margaritas were a good call. The enchiladas came out quite hot, as in spicy hot. I noticed my chipotle in adobo was really hot. I wasn't too concerned about the heat of the dish because I knew Will wasn't going to eat it. I served the enchiladas with a simple salad of lettuce, tomato and corn with a vinaigrette. It helped cool the heat along with the margarita! I am always blown away by Moo's tolerance for spicy food. She ate two enchiladas, the same amount as me and Col. I am no wimp with spicy foods, but both Col and I kept commenting that dinner had quite a kick. You know when your lips are still burning 5 minutes after you are done eating.
I would definitely make these again. We really enjoyed them.