Summer Squash Enchiladas with Creamy Lime-Tomato Rice

Summer Squash Enchiladas

with Creamy Lime-Tomato Rice

Group Created with Sketch. 55 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving
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At the heart of tonight’s enchiladas is a filling of tomato rice—simply rice cooked with tomato sauce and a bit of garlic. We’re stirring in tender summer squash, seasoned with a delicious blend of Mexican spices, along with lime juice and sour cream for a deliciously tangy, creamy layer. (Chefs, you may receive green or grey zucchini, or yellow summer squash.) A topping of white cheddar melts perfectly in the oven, completing the enchiladas with a touch of richness.

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Prepare the garlic & make the tomato rice:
1 Prepare the garlic & make the tomato rice:

Preheat the oven to 475°F. Peel and roughly chop the garlic. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the rice and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the rice cooks, wash and dry the fresh produce. Medium dice the squash. Grate the cheese on the large side of a box grater. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. Roughly chop the cilantro leaves and stems.

Cook the squash:
3 Cook the squash:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Add the spice blend and cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat; season with salt and pepper to taste.

Make the filling:
4 Make the filling:

To the pot of tomato rice, add the cooked squash, lime zest, sour cream, the juice of both lime halves, and half the cilantro. Stir to thoroughly combine; season with salt and pepper to taste.

Assemble the enchiladas:
5 Assemble the enchiladas:

Place the tortillas on a clean, dry work surface. Evenly spread about 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the cheese; season with salt and pepper.

Bake the enchiladas & serve your dish:
6 Bake the enchiladas & serve your dish:

Bake the enchiladas 10 to 12 minutes, or until lightly browned and heated through. Remove from the oven. Garnish with the remaining cilantro. Enjoy!

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1 Prepare the garlic & make the tomato rice:

Preheat the oven to 475°F. Peel and roughly chop the garlic. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the rice and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork.

2 Prepare the remaining ingredients:

While the rice cooks, wash and dry the fresh produce. Medium dice the squash. Grate the cheese on the large side of a box grater. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. Roughly chop the cilantro leaves and stems.

Cook the squash:
3 Cook the squash:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Add the spice blend and cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat; season with salt and pepper to taste.

4 Make the filling:

To the pot of tomato rice, add the cooked squash, lime zest, sour cream, the juice of both lime halves, and half the cilantro. Stir to thoroughly combine; season with salt and pepper to taste.

Make the filling:
Assemble the enchiladas:
5 Assemble the enchiladas:

Place the tortillas on a clean, dry work surface. Evenly spread about 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the cheese; season with salt and pepper.

6 Bake the enchiladas & serve your dish:

Bake the enchiladas 10 to 12 minutes, or until lightly browned and heated through. Remove from the oven. Garnish with the remaining cilantro. Enjoy!

Bake the enchiladas & serve your dish: