Teresa's Recipes
Enchiladas de Flor de Calabaza
Experience the vibrant essence of Mexican cuisine with these Enchiladas de Flor de Calabaza, a delightful dish that showcases the delicate flavor of squash blossoms. Wrapped in warm, soft corn tortillas, each enchilada is generously filled with a savory mixture of wilted blossoms, creamy Monterey Jack cheese, and aromatic spices. Topped with a rich enchilada sauce and fresh cilantro, this dish is a celebration of seasonal ingredients and culinary tradition. With roots in the heart of Mexico, enchiladas are not just a meal, but a warm invitation to gather around the table and share in the joy of good food and company.
Ingredients
- 1/2 cup, chopped (for garnish) Cilantro
- 2 cups (store-bought or homemade) Enchilada sauce
- 2 cups, shredded Monterey Jack cheese
- 12, medium-sized Corn tortillas
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1 medium, chopped Onion
- 2 cups, cleaned and chopped Squash blossoms
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 320
- Fat: 15g
- Carbs: 38g
- Protein: 12g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- Carefully remove the stems and pistils from the squash blossoms. Rinse them gently under cold water and pat dry with a paper towel.
- 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.
- 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.
- In a separate pan, warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds per tortilla.
- 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.
- Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated.
- Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving. Enjoy your delicious enchiladas!
Tips
- For a spicier flavor, add diced jalapeños to the squash blossom mixture.
- You can substitute the Monterey Jack cheese with queso fresco for a more authentic flavor.
- Feel free to make your own enchilada sauce by blending tomatoes, chili powder, cumin, and garlic for a fresh twist.