Authentic home cooking from Mexico, with US measurements. 
Squash Blossom Enchiladas
Squash Blossom Enchiladas
Open in Cookpad AppSteps
- 1
Clean 1 or 2 bunches of squash blossoms by removing the pistils, then wash and chop the flowers.
- 2
In a small saucepan, heat 1 tablespoon of oil and sauté 1/4 chopped onion, 1 minced garlic clove, the chopped squash blossoms, 4 or 5 chopped epazote leaves, salt, and pepper. Cook over low heat until tender. You can add frozen corn kernels if you like, but this is optional.
- 3
In a skillet, heat enough oil and quickly pass each tortilla through the hot oil to soften them (you’ll get about 8 enchiladas per bunch of blossoms). Remove the tortillas and set aside on a plate.
- 4
In a blender, blend 3 Roma tomatoes with a piece of onion and 1 garlic clove with a little water. If desired, add a piece of chipotle or green chili (optional). Strain the tomato mixture into a saucepan, add chicken bouillon powder or salt to taste, pepper, and 2 tablespoons of sour cream. Bring to a boil and cook until the sauce thickens.
- 5
Grate enough cheese to cover the enchiladas and set aside.
- 6
To assemble the enchiladas, place a spoonful of the cooked squash blossom mixture on each tortilla, roll them up, and repeat with the rest.
- 7
Pour the tomato and cream sauce over the enchiladas, sprinkle with cheese, and bake or microwave until the cheese is melted and bubbly.
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