A couple of years ago my husband and I went on our yearly date night (yes, this is sad) and made a reservation at a restaurant named the Kachina Grill. I ordered the Calabacitas Enchiladas, which I had never tried before and became obsessed. It was one of the best meals I had ever eaten, and I still dream about going back again.
We don’t eat out much at restaurants (especially during 2020), so I decided to try and make a similar recipe myself. After a few attempts and techniques, I decided it was better to layer the enchiladas instead of rolling them so you can fit more of the veggie goodness inside. The process reminds me a little of making lasagna: layering the filling, sauce and cheese. I have found this to be a great healthy alternative to the enchiladas I dream about and relatively easy to make.
Layered Calabacitas Enchiladas
Ingredients
- 1 zucchini chopped
- 1 yellow squash chopped
- 1/2 cup diced green onions
- 2 garlic cloves diced
- 1-1/2 cups of black beans (1 can rinsed)
- 1 cup fresh corn (cut off the cob or use frozen)
- 1 red bell pepper diced
- 1 32 oz can of green chili enchilada sauce
- 1 small can of diced green chilis
- 1 package of white corn tortillas
- 2 Tbsps. olive oil
- 1 package of queso fresco (see picture below or use Monterey jack cheese)
- 1/4 cilantro chopped (for garnish)
- sour cream (optional)
- diced tomatoes (optional)
- 1/2 Tbsp of chili powder
- 1 tsp celery salt
- 1/2 tsp cumin
- 1/2 tsp paprika
Directions
- Add oil to a large skillet and sauté the green onions and garlic until they become translucent.
- Mix all the spices together in a small bowl (chili powder, celery salt, cumin, paprika).
- Add zucchini, squash and 1/4 of spice mixture to the pan and cook for 5 minutes until zucchini starts to brown.
- Add red bell pepper and corn to the pan along with another 1/4 of spices. Cook for 3-5 minutes.
- Add black beans and green chilis along with the remaining spice mixture. Mix well and let simmer for 3 minutes, then remove from heat.
- Preheat oven to 350 degrees.
- In a 9X11 pan: coat the bottom with a small amount of green enchilada sauce. Layer 6 corn tortillas along the bottom (see picture below).
- Spread veggie mixture evenly over the tortillas and then pour green enchilada sauce over the layer of veggies.
- Sprinkle a layer of queso over the veggies and sauce, and then add another layer of tortillas.
- Repeat steps 7 & 8 until you have a top layer of tortillas.
- Pour green enchilada sauce over the top layer of tortillas and sprinkle one more layer of cheese on top.
- Cover and back at 350 degrees for 30 minutes.
- Uncover and cook for an additional 10 minutes, or until the top layer looks crispy and the cheese is melted.
- Remove from oven and allow to set for 5 – 10 minutes.
- Top with your choice of sour cream, tomatoes, cilantro and avocados.
I hope you enjoy this recipe, feel free to comment below if you try it!