With some home made salsa verde and cooked protein on hand, these enchiladas come together in minutes and deliver a great dinner. This recipe makes 4 enchiladas; double for a larger crowd.
2 medium or 3 small summer squash
1/2 onion, chopped
1 cup shredded chicken, cooked black beans or chunks of tofu
1.5 - 2 cups grated cheddar or queso
4 flour tortillas
1 cup salsa verde
Preheat oven to 375.
Warm your cast irom skillet with a little oil in it.
Give the onion a slight head start by adding it to the pan while you slice the squash. When the squash has joined the onion, sprinkle with salt and then leave for a few minutes to let things begin to brown.
Stir infrequently, and when some of the squash is nicely caramelized, add your chosen protein (cooked shredded chicken, cooked black beans, tofu), warm through, then remove from the heat.
Spread a thin layer of salsa on the bottom of a small baking pan.
Holding a tortilla in your hand, make a line of grated cheese down the middle.
Add 1/4 of the filling from the skillet, then tuck one end of the tortilla in and roll the other end on top. Place, seam side down, in your prepared pan.
Fill and roll the remaining 3 tortillas.
Pour the rest of the salsa onto the enchiladas, making sure to cover all of the exposed tortilla.
Sprinkle with grated cheese and bake, uncovered, until golden and bubbly, about 20 minutes.