I’ve never felt so meh on a Monday.
I got back last night from my best friend from high school’s wedding in the Hamptons. As the bride put it herself, the impending sickness and persistent spasms in my calves are signs of a weekend well spent. And my symptoms are raging this morning.
I’m not going to lie, I was a little nervous about the state of affairs when my Memorial Day weekend in the Hamptons was spent eating stew and drinking heavily for warmth under a comforter. But Sarah seems to win at life, and her wedding was no exception.
Since she’s an interior designer and lifestyle blogger, and her invitation was the prettiest thing I’ve ever seen, I knew that the weekend would be stunning. But the weather really stepped up its game to match.
As weddings always are, the weekend seemed to be the end of an era and the beginning of something beautiful. And now that my rehearsal dinner speech is out of the way, that thing I’m referring to is summer.
You don’t normally think of enchiladas as summertime fare. They are so heavy and cheesy and comforting. But in the spirit of lightening up your favorite dishes, I wanted to give this Mexi meal a little summer veggie love.
There’s a great enchilada recipe that I developed for my cookbook. Weirdly, it’s not one that I regularly make. But I get compliments on it all the time. When I was rereading it for inspiration, I realized how many simple tweaks I could make, to not only de-glutenify the recipe, but make it that much easier. Oh the benefits of being three cooking years older and wiser.
This dish is a result of those tweaks. The green chile sauce is simply a jar of tomatillo salsa and some greek yogurt pureed together, instead of diced green chiles, béchamel, and sour cream. And the filling is a simple sauté of summer squash, cherry tomatoes, shallots, and spinach. You can up the ante on the cheese if you’re not watching your waistline. I may or may not have added some extra cheese to my plate when serving this to some of my skinny friends.
I’m very excited to share this recipe with you and cross it off my blog bucket list. It’s possibly the only good thing about this Monday.
- Olive oil
- 2 medium summer squash, finely diced
- 1 large shallot, thinly sliced
- 1 pint cherry tomatoes, halved
- 5 ounces baby spinach
- 8 ounces shredded jack cheese
- 16 ounces tomatillo or green chile salsa
- 8 ounces fat-free plain Greek yogurt
- Ten 8-inch corn tortillas
- Preheat the oven to 350 degrees F.
- Heat two tablespoons olive oil in a large skillet over a high flame. Saute the squash and shallot until tender and beginning to brown, about 5 minutes. Add the cherry tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more. Stir in the spinach and cook for another few minutes, until wilted. Set filling aside to cool slightly.
- Meanwhile, combine the salsa, yogurt, and ½ cup water or stock in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor).
- Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Add half the cheese to the squash mixture and stir to combine. Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown. Serve warm alongside a simple salad