The Tie That Binds: Green Chile Enchiladas

I’ve been eating a lot of Mexican food lately. I ate guacamole Friday, Saturday and Sunday last weekend. Not that I’m complaining. Mexican food, guacamole especially, is delicious.

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Maybe it’s that Mexican food is so agreeable with summer weather? Avocados, lime, tacos, Corona. That just feels like summer, right? So when I had some gal pals over for dinner last week, Feed Me Phoebe‘s Green Chile Enchiladas were the perfect fix.

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My love affair with enchiladas began back at the now-closed Canyon Cafe in Westborough, MA. My friend Traver and I would gorge ourselves on enchiladas and tortilla chips, then continue feasting on her favorite combination of melted Velveeta and salsa while we watched reruns of Laguna Beach.

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Though my metabolism is no longer that of my 18 year old self, my love of enchiladas still burns fervently in my heart. Thankfully, this riff on enchiladas is relatively light on the dairy and loaded with lots of fresh vegetables.

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Our Mountain Dews now replaced with beer, and nixing that post-dinner Velveeta in light of our now 25 year old metabolisms, there’s nothing like bonding over a good enchilada.

Green Chile Enchiladas adapted from Feed Me Phoebe

serves 4-6

Ingredients:

2 tbsp olive oil

2 medium summer squash, small diced

1 large shallot, thinly sliced

1 pint grape tomatoes, halved

5 oz baby spinach

8 oz shredded cheddar-jack cheese mix

16 oz salsa verde

8 oz fat-free plain Greek yogurt

10 6-inch corn tortillas

1. Preheat oven to 350 degrees.

2. Heat olive oil over medium-high heat in a large sauté pan. Cook shallot and squash until tender and beginning to brown, 5-7 minutes. Add the tomatoes and continue to cook until they’ve softened and have released some of their juices, 3-4 minutes. Stir in the spinach, cooking a few minutes more until just wilted. Remove from the heat and set aside.

3. Meanwhile, combine salsa, yogurt and 1/4 cup water in a medium bowl. Whisk until smooth.

4. Ladle half of the sauce in the bottom of a 9×13 baking dish. Add half of the cheese to the squash mixture and stir to combine. Spoon a few tablespoons of the filling into the center of each tortilla (I like to warm them up in the microwave between 2 damp paper towels for a minute to make them more pliable). Roll and place seam-side down in the baking dish.

5. Pour remaining sauce over top of the tortillas and sprinkle remaining cheese on top.

6. Bake in the oven 20-30 minutes until the cheese is bubbly, melted and beginning to brown. Serve warm. Keeps well as leftovers, too!

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2 thoughts on “The Tie That Binds: Green Chile Enchiladas

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