And it’s surprisingly easy to make your own enchilada sauce. So make it!
3 ears of corn, shucked and stripped
1 yellow squash
1 medium yellow onion
1 tbsp olive oil
1 bunch of fresh cilantro
1 tsp ground cumin
2 tsp ground chili powder
1/4 tsp garlic powder
Salt and pepper to taste
1/2 cup black olives (optional)
Enchilada Sauce Ingredients:
2 packages of dried Ancho Chilies
8 cups of hot water
- Other Ingredients-
12 corn tortillas
1 cup shredded Monterey Jack Cheese
Open the Ancho Chili packages and remove the stems and seeds. Place the chilies in large bowl. Pour 8 cups hot water over the chilies. Cover the bowl with a towel and set aside for an hour to steep.
After an hour has passed, blend the chilies and 5 cups of the water. Add more if you’d like the sauce to be thinner. Sift out the chile skins in a sieve and pour the sauce into a saucepan. Simmer on med./low heat, adding spices as needed. I usually add a dash of salt, garlic powder, and sugar. Remove from heat after 10 minutes, and set aside.
Heat the olive oil in a saute pan, add diced onions, corn, diced zucchini, and squash. Saute vegetables until they are soft, about 10 minutes Set aside.
Time to assemble!
Rolling enchiladas can be tricky. Corn tortillas aren’t easily bent and are usually dipped in oil to make them pliable. Instead of adding all of that fat, why not dip them in the enchilada sauce, right?
Right. Dip them in, fill them with a spoonful of the vegetable saute, easily roll them up, and place into a large baking sheet. Repeat until all 12 enchiladas are done, and top with the shredded Monterey Jack cheese.
Bake in a 375 degree oven for 30 minutes, remove and top with chopped scallions.