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Summer Squash Enchiladas

This Summer Squash Enchiladas recipe contains corn tortillas, shredded cheese, cascabel chiles, vegetable oil, seeds and more.
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Servings:6  | Calories:473 | Total Fat:20g  | Chol:35mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 20g
31 %
Sat Fat 8g
40 %
Total Carb 58g
19 %
Fiber 9g
36 %
Sugars 9g
Cholesterol 35mg
12 %
Sodium 1241mg
52 %
Protein 20g
39 %
42% Corn tortillas
29% Shredded cheese
21% Others combined
6% Cascabel chiles
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


10 dried cascabel chiles or 6 dried guajillo chiles
1 canned chipotle chile
2 teaspoons of oil, divided
4 cloves garlic, chopped
1/2 medium yellow onion, diced
1 15 oz. canned tomatoes, drained
2 cups of chicken broth
1 teaspoon cumin
1/2 teaspoon oregano
Salt and black pepper to taste
1 tablespoon vegetable oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 jalapeño, stems and seeds removed, diced
2 zucchini and 2 yellow squash, diced
1/4 cup cilantro, chopped
1/2 teaspoon ground cumin
Salt, cayenne and black pepper to taste
12 corn tortillas
2 cups shredded cheese, a mix of Monterey Jack and cheddar

Directions : View recipe directions on
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