One of the things I've been trying to learn for this blog has been the art of food photography. Since I only have my simple kitchen and a pretty basic camera, the results I'm sure have been mixed.
The photo in this entry shows I still need to work at the process. I have had a recipe for Lasagna Enchiladas (actually, more like a midwestern enchilada casserole, since I don't take time to roll up the tortillas) ready to go for awhile. However, when I downloaded the photo, I realized that these enchiladas looks remarkably like the zucchini lasagna from a couple of weeks ago. Individual servings, had I taken photos of them, would have shown the difference of course, but I didn't take that extra step. Since I have not had the opportunity to make either dish again, you'll just have to imagine that this is enchiladas ready for the oven, while the earlier post demonstrates all the steps of the lasagna. Honest.
We had a close call with frost one night last week, but most local gardens (and produce farmers?) managed to miss it, so the abundance of zucchini and yellow summer squash continues, perhaps at a little slower rate as the air cools. If you are still looking for new ways to use up these prolific producers, here is the enchilada recipe to try. Sorry I missed posting this for Mexican Independence Day on September 16, but it's always time for Mexican at my house.
A side note: This recipe is a little lighter than many enchilada recipes, because I have added yogurt and egg, cutting the cheese needed by half. You might want to try this step with your usual, no-zucchini enchiladas as well.
Zucchini Cheese Enchiladas
2 t canola oil
1/2 c chopped onion
1 c grated zucchini or yellow summer squash
1/2 c red or green bell pepper, diced
1 T chili powder--or more to taste
1 t cumin
1 t garlic powder
26 oz can or jar chunky vegetable or other variety spaghetti sauce
8 oz tomato sauce
1/4 c minced cilantro--optional
1 c yogurt
4 oz grated cheddar, mozzarella or Mexican blend cheese
1 t cumin
1 to 2 t chili powder
1 t garlic powder
7 to 10 corn tortillas
2 to 4 oz grated cheese of your choice
1. Saute the onions in the oil until just starting to turn translucent, about 5 minutes. Stir in the zucchini and continue to cook until the zucchini is quite soft, about 5 to 10 minutes more. Add the remaining sauce ingredients and return the mixture to a slow boil. Taste and adjust for seasoning as desired.
2. While the sauce is cooking, combine the yogurt, egg, cheese, and seasonings. Set aside.
3. Spread a little of the enchilada sauce on the bottom of a 7 X 11 pan or casserole dish. Arrange a single layer of tortillas over the sauce, tearing as needed to completely cover the bottom.
4. Spread half the cheese sauce over the tortillas, and then pour over about a third of the remaining enchilada sauce.
5. Add another layer of tortillas and the rest of the cheese sauce. Pour over another third of the enchilada sauce and top with one more layer of tortillas.
6. Spread the remaining enchilada sauce over the tortillas, making sure all areas are covered. Sprinkle with grated cheese.
7. Cover lightly and bake at 350 degrees about 20 to 25 minutes, until the sauce is bubbly and cheese is melted. Uncover about 15 minutes into the baking time for the best crust.
One to two cups of diced, cooked chicken, refried beans, or crumbled, cooked ground beef or turkey can be added after each of the two cheese sauce layers.