It always frustrates me when a recipe calls for winter and summer squash in the same dish. Maybe they are ready at the same time where you live, but not here! However, thanks to our amazing new greenhouse, tomatoes are ripening during both winter and summer squash season. And our pepper plants are safe inside the greenhouse, too. Thus, it calls for making Mexican dishes with winter squash: a fun, if not authentic, challenge.
I tried a recipe for enchiladas before that used only winter squash, peppers, and garlic as the sauce. But it was a bit dry and “squashy” for me. This time, I put into the blender cooked winter squash, some hot peppers, and some tomatoes. Inside the flour tortillas, I used leftover venison taco meat and the last bit of the purple cabbage and green tomato salsa, rolling the tortillas tightly into the pan. I spread them with a can of un-healthy, fattening, non-organic cream of mushroom soup, just because I love the flavor it adds to my enchiladas! Then I topped them with a generous amount of blended squash, peppers, and tomatoes (all grown organically, of course), making sure the sauce made it down in between and below the individual enchiladas.
Smothered in cheese and cooked ‘til bubbly and slightly browned, it was moist and delicious!
