This is an absolutely delicious recipe. It actually tastes very meaty, and I've had nothing but very good reviews everytime I have made it for anyone.
The ingredients you will need for this recipe are one zuchinni and one yellow squash, brown sugar, salt, about a tablespoon of vegetable oil, 6 inch flour tortillas, two tomatoes diced, one jalapeno diced, half of one white onion diced, about a tablespoon of chopped cilantro, the juice of one lime, about two cups of mixed shredded cheddar and asiago (or parmesan).
Cut your squash and zuchinni into half moons about a quarter of an inch thick, then rough chop them into smaller pieces. Heat the vegatable oil in a saute pan and add the squash and zuchinni with a good pinch of brown sugar and a pinch of salt. Cook until it is soft but not mushy. In a seperate bowl mix the tomato, jalepeno, onion, cilantro and lime juice making a basic pico de gallo. On a sheet tray or oven safe dish roll the zuchini and squash mixture in the flour tortillas making enchiladas about an inch thick. Top the enchiladas with two thirds of the pico de gallo and the cheese mix. Bake in an oven at 350 degrees until the cheese browns. About five enchiladas makes one serving. Top each serving with the remaining pico de gallo and (if desired) a dollop of sour cream.
Note: The sauteed squash and zuchinni should have just a little sweetness, you could substitute butternut squash with out any sugar.
These probably aren't the most authentic enchiladas ever, but I think it is a very good spin on the enchilada idea. They're very tasty anyway, and as a meat eater I can say that this is a very satisfying dish despite being vegetarian. Squash makes a great substitute for meat.
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