Easy Cheesy Vegetable Rice Enchiladas

Another Fast from the Farm Share meal, combining shredded summer squash, peppers, onions and rice for a vegetarian enchilada that is wonderfully satisfying

If it looks like I'm not going to be able to use the vegetables from the Community Supported Agriculture (CSA) farm share in a timely manner--I get busy.  Well, my freezer gets busy. For summer squash, and zucchini, I shred and freeze in 2 cup portions. [I've found once thawed and squeezed dry that the bulk of shredded squash is reduced by half, so if I want a cup I freeze double.] For peppers and leeks I chop into small pieces and freeze on a tray before transferring to a bag for storage. This way I've got vegetables handy year round and I reduce the amount of wasted food that our farmers grow. Yes, I do require an additional freezer--it also serves as a microwave stand so everything fits in my little old kitchen.

While I am capable making my own Slow Roasted Tomato Enchilada Sauce, when I want to get dinner in the oven quickly it's nice to grab a can of prepared sauce, some prepped vegetables, and just get going. I had my daughter cooking the tortillas and my son shredding the cheese while I made the filling. These assembled very quickly. Adding cooked rice to the vegetable mixture gives a nice "chew" factor, which I am sure isn't really a thing, but no matter.  These are delicious.

If you can see, I divided the skillet mixture into eighths before I started filling the tortillas

Easy Cheesy Vegetable Rice Enchiladas

1-2 Tablespoons cooking oil of your choice

¾ cup chopped onion

½ cup chopped bell pepper

1 cup shredded summer squash or zucchini, squeezed dry

2 cloves garlic, smashed (I roast my crop, directions here)

¼ cup chopped roasted green chiles (I have Hatch chiles put up in the freezer)

2 cups cooked rice

1 14 ounce can enchilada sauce of your choice

8 corn tortillas, taco size

1 ½ cups shredded cheese (we used a blend of sharp cheddar and Dubliner)

½ cup chopped cilantro leaves

Preheat oven to 375 degrees Fahrenheit and a large skillet over medium high heat.  Add a splash of oil, and when it's hot sauté the onion and pepper 3 minutes until beginning to soften. Add garlic, squash, and chiles and sauté until softened, another 5-8 minutes. Stir in rice and about ⅓ cup enchilada sauce to vegetable mixture, then set aside. Pour about ¼ cup enchilada sauce in the bottom of an 8 inch baking pan.  Add ⅛ of skillet mixture and a sprinkle of cheese to a tortilla, roll it up and place seam side down in prepared pan. Repeat until all of the tortillas and vegetable mixture are used up.  Pour the rest of the enchilada sauce over the tortillas, then top with the remainder of the cheese and the cilantro.  Bake for 20 minutes until heated through.  Serve.

May I recommend a Cheater Margarita Smoothie alongside these enchiladas?

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