Surely you’ve heard of enchiladas, a traditional dish from Mexican cuisine with numerous variations. The base of enchiladas is the classic corn tortillas, and depending on the chosen variation, they can be filled with chicken, pork, beef, and sometimes fresh cheese can be added. The garnish for enchiladas can include white rice, freshly chopped onion, diced red chili, and a touch of cream. The recipe I’m suggesting today is enchiladas with squash blossom sauce, a...
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Place the pre-washed squash blossoms in a saucepan, add the chicken broth, and season with salt and pepper. Cook over medium heat for about 10 minutes.
Transfer the cooked squash blossoms to a blender, add the serrano chiles, garlic, and onion. Blend everything until you achieve a smooth cream. Set aside.
To prepare the enchiladas, fry the tortillas in a skillet with a little hot oil. Remove and place them on paper towels to absorb excess oil.
Fill each tortilla with shredded chicken and place them in a baking dish. Sprinkle with grated fresh cheese, cover with aluminum foil, and bake for 10 minutes at medium temperature to gratinate.
Make sure to use fresh squash blossoms for the best flavor and texture.
If you prefer a spicier sauce, you can add more serrano chiles.
For a vegetarian version, replace the chicken with sautéed vegetables or beans.
Can I use flour tortillas instead of corn tortillas?
Corn tortillas are traditional for enchiladas, but you can use flour tortillas if preferred. Keep in mind that the texture and flavor will differ.
How do I clean squash blossoms?
Gently rinse the squash blossoms under cold water and pat them dry. Remove the stems and any tough parts before cooking.
Can I make the sauce ahead of time?
Yes, you can prepare the squash blossom sauce in advance and store it in the refrigerator for up to 2 days. Reheat before serving.
What can I serve with these enchiladas?
These enchiladas pair well with white rice, refried beans, or a fresh salad.
Can I freeze the enchiladas?
It’s best to freeze the enchiladas without the sauce. Assemble them, freeze, and add the sauce after reheating.
