Susie's Squash Enchiladas
Source of Recipe
Susie Guesnard a friend from Minneapolis
Recipe Introduction
Susie worked in kitchens and also lived in Costa Rica. She came up with this GREAT recipe!
List of Ingredients
- 4 lbs yellow squash (sliced in 1/4 in slices)
- 2 medium onions (yellow is best) coarsely chopped
- 1 cup grated cheddar cheese
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp black pepper
- 2 tsp salt
- 2 tsp leaf oregano
- about 4 tbsp butter for sauteing
- 1 stick butter
- 1 1/2 lb sour cream
- 1 tbsp corn starch
- 1/2 to 1 cup vegetable stock or water
- 2 cubes vegetable bouillon
- Lemon Juice to taste
- paprika
- about 1/2 cheddar to sprinke on top
- 12 8 inch flour tortillas
Instructions
- Saute squash and onions in butter until translucent
- Add spices Remove from heat and add cheese, and stir constantly. Allow to cool while making the sauce.
- Melt stick of butter in a double boiler. Add sour cream and stir constantly.
- Make a paste of corn starch, bouillon and some of the stock (or water). Sirt into the sour cream mix.
- Slowly add the remaining liquid stirring contantly and cook until thick.
- Add The lemon juice to taste.
- Grease a 9x12 inch baking dish with butter and preheat the oven to 425.
- Put about 1/2 cup squash mix in each tortilla and pread evenly in the center.
- Roll enchiladas and arrange close together in the baking dish.
- Cover with thickened sour cream sauce.
- Sprinkle with cheddar cheese and paprika.
- Bake just long enough to melt cheese and to lightly brown the top.
Final Comments
This should make 12 rich and yummy enchiladas. In case you did not notice - these are vegetarian enchiladas too!
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