Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

CSA Cookoff: Squash enchiladas with salsa fresca

Parker Farm CSA Share 7/21/10: 1 bunch beets,1 bunch basil, 1 bunch carrots, 1 bunch red russian kale, 2 pounds potatoes, 1 bunch spring onions, 1.5 pounds summer squash, 1
bunch celery, 2 cukes and 5 ears of corn.

What I made: Summer squash enchiladas with salsa fresca

Salsa Fresca:

1 lb. diced tomatoes
1 medium spring onion, quartered
1 large jalapeno

3 cloves garlic, trimmed
1 chipotle pepper in adobo sauce
1 bunch fresh cilantro, washed, chopped finely
Juice of one lime
Salt and pepper to taste

Combine onion, garlic, chipotle and jalapeno in a food processor until chopped finely. 2. Add diced
tomatoes, process in quick bursts until tomatoes are incorporated, but
not pureed. 3. Stir in lime juice, cilantro and salt. 4. Store in the refrigerator for 8-24 hours to allow flavors to meld.

For the enchiladas:
1 lb summer squash, shredded

6 oz. shredded cheese (I used a smoked gouda), 1/4 C. reserved for topping

Corn tortillas

For the enchilada sauce, I used this recipe from Epicurian

Preheat oven to 350° F
1. Shred summer squash using a box grater or food processor. 2. Zap a stack of 8 tortillas in the microwave for 40 seconds - 1 minute so they are soft and pliable. 3. Place a thick layer of shredded squash, then cheese along the middle of the tortilla:

4. Roll up the enchiladas and place in an ovenproof casserole dish. 5. Once all of the tortillas have been filled (you may need to steam more to use up all of the filling), pour tomatillo sauce over the top, then sprinkle with some shredded cheese and chopped cilantro. 6. Bake for 25-30 minutes until cheese is bubbling.

Eat 'em up!

Comment by Lynn S on August 29, 2010 at 4:11pm: Cornelia, I made this a few days after you posted it. Our tomatoes were just starting to ripen and the Salsa Fresca was to die for!!!

I made my own tortillas and shredded some leftover chicken in with the shredded squash. I bought some Gouda because your use of Gouda sounded great. (I wish I had toweled the squash before baking, though, as mine were a bit watery.)

The Enchilada sauce from Epicurian was also good. And wouldn't you know it, once I saw the Enchilada recipe over there, I made their Chicken Enchilada 2 nights later since we had leftover sauce. Both meals were delicious!

Now with tons of ripe tomatoes, we are spoiled and have fresh salsa all the time! Thanks for taking the time to post this with photos. This is a meal worthy of making again and again.