One of my favorite things to do is find ways to use up the garden harvest. I was able to use up squash in this great harvest enchilada I’ve got for you!
Over the weekend I was pushing away leaves, picking weeds and finding hidden treasures among the roughage, large zucchini I didn’t know were there, green bell peppers, swiss chard I thought the deer had eaten, and a few tomatoes (which our black lab got to before I did!)
And I’m also getting the hankering for another marathon freezer food night, so have to begin gathering recipes and planning a night with my girlfriends to get it all done-the more the merrier!
Making several meals at once is a great way to budget for meal planning and be super organized. I do this once a week, putting together two meals, a snack or two and prepping veggies and it makes all the difference in the world for timing. I figure I may as well get as much done as I can at one time in the kitchen.
Most of the time I have a sidekick offering to peel veggies or measure, scoop, pour or mix whatever needs to be done. We turn on the tunes and have a great time together. I love that my girls are interested in cooking and baking-it makes it so much more fun!
- 4 T butter
- 3 cups zucchini and yellow squash chopped
- 1 cup onion chopped
- 1 1/4 cup frozen corn or cut off the cob, divided into 1 cup and 1/4 cup f
- 1-4 oz. can diced mild chiles
- 1/4 cup cilantro chopped
- 3 T chili powder
- 2 T sorghum flour or whatever your preference would be
- 1 1/2 tsp cumin
- 2 1/2 raw milk or whatever alternative you prefer-real dairy does work better here
- 2 cups raw cheddar cheese shredded
- 2 packages sprouted corn tortillas
- Preheat oven to 350 degrees.
- Take note if using corn tortillas-they tend to break easily. One thing I do (and it is an extra time step but makes a difference), is gently warm each tortilla in some heated coconut oil, then layer among two pieces of aluminum foil to keep warm and flexible for when it's time to pour in the filling, roll and set into baking dish.
- Chop and measure zucchini, yellow squash, onion and cilantro. Set aside.
- Shred cheese, set aside.
- Melt 1 T butter in skillet. Add zucchini, squash and onion. Saute until just about al dente as it will finish cooking to get soft in the oven.
- Add 1 cup corn, chiles and cilantro.
- In a saucepan, melt 3 T butter, whisk in chili powder, flour and cumin. Gradually whisk in 2 1/2 cups milk until bubbly. Add 1 1/2 cups cheese, whisk until melted.
- Spread 1/4 cup sauce into 13x9x2 glass baking dish.
- Mix 3/4 cup sauce into the veggies as this becomes the filling.
- Open corn tortillas, putting preferred amount of filling into each tortilla, roll, put in baking dish.
- Cover with remaining sauce, 1/4 cup corn and 1/2 cup cheese.
- Bake for 15 minutes or until soft.
- Serve with salsa, beans, and/or rice.
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