Want more deliciousness? Follow me on X @TeresasRecipes
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
- 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
- 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.
Dietary Information
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
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...