This is what I used, but you modify however based on how many you are feeding and what you have on hand. I used a zucchini, a cousa, a mole, and a Hungarian wax. The girl child is not a fan of super spicy food, so we added some Alex’s Ugly individually.
- 2 bunches Swiss chard, remove the bottom few inches of stem and discard, chop the remainder of stem and leaves small.
- 2 summer squashes, chopped fairly small
- A medium-small onion, chopped small
- 1 jalapeño, or other assorted hot peppers to taste, minced
- 2 cloves garlic
- Shredded cheddar
- 8 Burrito wrappers
- Oil to cook with
- White sauce – recipe below
Chopped rainbow chard, use the stems too!
Sauté the squash, pepper, onion, garlic and chopped chard stems for about 10 minutes in a few Tb of oil. When you sense the squash and chard stems are fairly tender, add the chard leaves, tossing as much as possible and cover. Every few minutes toss around some more until the leaves are soft and everything looks cooked. Leave the lid off if you have plenty of liquid so some may evaporate.
In each burrito wrapper, use ½ cup cheese and 1/8 of the filling, roll up and place in greased 9×15 casserole.
Cover with white sauce, edging enchiladas so sauce will get down between and around. Bake uncovered at 425 degrees for 25 minutes.
White Sauce
- ¼ cup butter
- ¼ cup flour
- 2 cups chicken stock
- 1 cup sour cream
- 1 mole pepper minced
- 1 cherry bomb minced
Melt butter in saucepan, add flour and stock, stirring until nice and thick. Add the sour cream and peppers. Set aside while you assemble your enchiladas.
I made a nice fresh salsa to go on top by dicing 2 tomatoes and two cherry bombs, adding a little salt, basil, and lime juice.
Comments are closed.