Squash Enchiladas (Edit recipe)

Squash Enchiladas have been a favorite of mine since childhood! I have wonderful memories of my Firefighter dad making us meals on his days off. I've tweaked our recipe from my youth to make it Gluten + Dairy Free but it is so versatile that you can easily make swaps for what YOUR family needs/loves! Check the notes below for swaps!

5 minutes

45 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	929
Fat:	63 g
Carbohydrates:	61 g
Protein:	41 g
Cholesterol:	106 g
Sodium:	1207 mg
Fiber:	10 g
Sugars:	6 g
Calculated per serving.

by healthymess

Serves: 5

Ingredients

12 whole Almond Flour Tortillas (Siete)
1 Tbsp Avocado Oil
2 whole Yellow Squash, chopped
1 whole Zucchini, chopped
.5 cup Onion, chopped
1 clove Garlic, minced
4 oz Green Chilies, chopped
1 cup Milk
1 Tbsp Chile Powder
2 Tbsp Ghee
2 Tbsp Cassava Flour
2 cups Monterey Jack Cheese, shredded

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375 degrees.
For the filling:
Add avocado oil to your pan over medium heat.
Saute onion, squash, zucchini for 5 minutes
Add 1/2 tsp salt and 1 tsp Adobo Seasoning and stir
Add can of green chiles and continue to simmer together while you make the sauce.
For the sauce:
In a small saucepan, heat your ghee over medium heat until melted.
Add cassava flour and whisk continuously until it begins to simmer.
Pour your Milk (*See notes for option) and Chile powder into the pan and continue to whisk.
Once combined, add in 1 cup Monterrey Jack Cheese and stir until melted.
Add 1/3 cup of the sauce to the veggie filling mixture and remove from the heat!
Warm up your cast iron skillet with a drizzle of avocado oil
Place each tortilla on the cast iron for 3-4 seconds per side to warm them and set aside.
Add 1-2 Tbs of filling mixture to each tortilla, roll them and place in your 13x9 glass pan.
Once all the enchiladas are rolled, pour the rest of the sauce over the top and smooth to cover.
Cover with foil and bake 375 degrees for 20 minutes.
Remove foil and sprinkle the rest of the Monterrey Jack cheese over the top then back an extra 4 minutes.

Notes

**For the filling: You can use your favorite milk (we prefer Almond milk and my parents have always used Cow's milk) OR Chicken Broth is also an acceptable swap. **To make this sauce Dairy Free, you can absolutely use a Dairy Free cheese replacement instead of Monterrey Jack Cheese.