Recipe Background
Missing-Summer Enchiladas savor the spirit of summer with Ancho chilies.
The inspiration for these Missing-Summer Enchiladas came during an unexpected snow day in late February. It was one of those mornings where the snow had blanketed the world outside my window, and I found myself dreaming of sunnier times on a beachside holiday in Mexico. I've always kept a stash of dried Ancho chilies in my pantry, reminiscent of those vibrant markets filled with spices and tales of flavor. As the wind howled, I ventured into my kitchen, determined to recreate a piece of summer.
Turning those chilies into a rich, dark sauce was like conjuring a small piece of magic. A pinch of cumin brought warmth as the snowflakes danced outside. Diced zucchini and fresh corn took me back to summer's bounty, their colors bright against the cutting board. I’ve found that allowing the chilies to soak until perfectly soft before blending results in silky smoothness that pairs beautifully with the tanginess of tomatoes.
As I layered corn tortillas with my garden-inspired concoction and a generous sprinkle of cheese, the warmth of the oven mirrored the sunny glow I longed for. Letting the enchiladas rest before serving ensures each cut holds together beautifully, with cheese pulling into long, satisfying strings. These enchiladas became more than a meal—they were a comforting memory, brought to life amidst a winter storm.
Ingredients
For the sauce:
- 1 1/2-3 dried Ancho chilies
- 1 cup water boiling
- 1 (28-ounce) can whole tomatoes
- 3/4 teaspoon kosher salt
- black pepper to taste
For the enchiladas:
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 jalapeños seeded and finely chopped
- 1 pound zucchini diced into 1/4-inch pieces
- 2 medium ears corn kernels cut from cob
- 1 cup canned black or pinto beans drained and slightly smashed with fork
- 1 tablespoon fresh lime juice
- 2 teaspoons cumin
- 1/2 cup cilantro plus more for garnish, chopped
- 8 (6-inch) corn tortillas
- 3 cups reduced-fat Mexican blend cheese shredded
Directions
- In a large, deep skillet toast the Anchos over medium-high heat, turning often, for about 2 minutes.
- Allow the chilies to cool, then remove the stems and the seeds.
- Transfer the seeded chilies and the boiling water to the blender and let them sit until soft and cooled.
- Add the tomatoes to the cooled chili mixture and blend until the sauce is smooth.
- Season the sauce with the salt and the pepper.
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- In a skillet over medium heat, warm the oil.
- Add the onion to the oil and cook until soft, about 5 minutes.
- Add the garlic and the jalapeños to the onion and cook until fragrant, about 1 minute.
- Add the zucchini to the jalapeño mixture and cook until tender yet still firm, about 4-5 minutes.
- Add the corn, the beans, the lime juice, and the cumin to the veggie mixture and cook for 2 minutes.
- Add 1/2 cup of the cilantro to the veggie mixture and stir.
- Spread 1/2 cup of the sauce on the bottom of the prepared baking dish.
- Arrange 4 of the tortillas in a single layer on top of the sauce, cutting them in half to fit.
- Spoon 1/2 of the veggie mixture over the tortillas and top with 1/2 of the remaining sauce.
- Sprinkle the sauce with 1 1/2 cups of the cheese.
- Repeat the layer once starting with the tortillas and ending with the cheese.
- Cover the enchiladas with foil and bake until the filling is bubbling, about 30 minutes.
- Let the enchiladas cool for 10 minutes.
- Serve with the remaining cilantro.
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