Plant It Forward

Green Chile Enchiladas with Squash, Tomatoes, and Long Beans

Green Chile Enchiladas with Squash, Tomatoes, and Long Beans

Ingredients

  • Olive oil
  • 1 flying saucer squash, finely diced
  • 1 large shallot, thinly sliced
  • 2 medium tomatoes, chopped
  • 1 bunch long beans
  • 16 ounces tomatillo or green chili salsa
  • 8 ounces crème fraiche
  • 5-6 flour tortillas
  • ½ cup water

Instructions

  1. Preheat the oven to 350 degrees F. Heat two tablespoons olive oil in a large skillet over a high flame.
  2. Sauté the squash, long beans, and shallot until tender and beginning to brown, about 10 minutes. Add the tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more. Set filling aside to cool slightly.
  3. Meanwhile, combine the salsa, crème fraiche, and ½ cup water in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor). Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish.
  4. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas.
  5. Bake in the oven for 20-30 minutes.
  6. Serve warm alongside a simple salad.
  7. Original recipe uses different veggies, yogurt, cheese, and corn tortillas:
  8. http://feedmephoebe.com/2013/06/meatless-monday-green-chile-enchiladas-with-summer-squash-cherry-tomatoes-and-spinach/#sthash.hz8LZ8on.dpuf

Notes

Original recipe uses different veggies, yogurt, cheese, and corn tortillas: http://feedmephoebe.com/2013/06/meatless-monday-green-chile-enchiladas-with-summer-squash-cherry-tomatoes-and-spinach/#sthash.hz8LZ8on.dpuf

https://plant-it-forward.org/green-chile-enchiladas-with-squash-tomatoes-and-long-beans/