Enchiladas de Flor de Calabaza

Ingredients

Cilantro

1/2 cup, chopped (for garnish)

Enchilada sauce

2 cups (store-bought or homemade)

Monterey Jack cheese

2 cups, shredded

Corn tortillas

12, medium-sized

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Cumin

1 teaspoon

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Onion

1 medium, chopped

Squash blossoms

2 cups, cleaned and chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Carefully remove the stems and pistils from the squash blossoms. Rinse them gently under cold water and pat dry with a paper towel.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
4. Add the cleaned and chopped squash blossoms to the skillet. Cook for 2-3 minutes, until they are slightly wilted. Season with cumin, salt, and black pepper, mixing well to combine.
5. In a separate pan, warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds per tortilla.
6. Place a spoonful of the squash blossom mixture onto each tortilla and sprinkle with shredded Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in a greased 9x13 inch baking dish.
7. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated.
8. Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving. Enjoy your delicious enchiladas!