Summer Squash Enchiladas with Creamy Lime-Tomato Rice

By LaurenCocch16

Ingredients

• 8 flour tortillas
• 1 cup long-grain rice
• 1 can (8oz) tomato sauce
• 6 oz white cheddar cheese, grated
• 2 cloves garlic, roughly chopped
• 2 summer squash, medium diced
• 1 lime, zested and halved crosswise
• 1 bunch cilantro, roughly chopped
• 1/2 cup sour cream
• 1 Tbsp Mexican spice blend

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Preheat oven to 475. In medium pot, heat 2 tsp olive oil on medium-high until hot. Add garlic, season with salt and pepper. Cook, stirring constantly for 1 minute until slightly softened.

2. Add the tomato sauce; season with salt & pepper. Cook 1-2 minutes until thoroughly combined.

3. Add rice and 2 cups water; heat to boiling on high. Once boiling, cover and reduce heat to low. Cook 18-20 minutes, until liquid is absorbed and rice is tender. Turn off the heat; fluff the rice with fork.

4. While rice cooks, prep the squash, cheese, lime, and cilantro. In large pan, heat 1 Tbsp olive oil on medium-high until hot. Add the squash, season with salt & pepper. Cook, stirring occasionally 5-7 minutes, until lightly browned and softened. Add the spice blend and cook 1-2 minutes until fragrant. Turn off heat; season with salt & pepper to taste.

5. To pot of tomato rice, add cooked squash, lime zest, sour cream, juice of both lime halves, and half of cilantro. Stir to combine; season with salt & pepper.

6. Place tortillas on clean, dry worksurface. Evenly spread 1 cup filling into bottom of a 9x11 baking dish. Divide remaining filling evenly among tortillas; tightly roll up each tortilla around the filling.

7. Carefully transfer tortillas to the baking dish in a single layer, seam side down. Evenly top with grated cheese; season with salt & pepper. Bake 10-12 minutes, until lightly browned and heated through. Garnish with remaining cilantro.