ZUCCHINI & YELLOW SQUASH ENCHILADAS
Steps:
- Preheat oven to 450°F In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and transfer to a large bowl. Set aside. Rinse and dry the pot. In a large nonstick pan, heat 1 tablespoon of olive oil on medium-high. Add the onion, zucchinis, yellow squash and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until softened and fragrant. Stir in the spinach. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Transfer to the bowl of cooked rice. Add the cooked rice and Mexican crema to the bowl of cooked vegetables. Stir to thoroughly combine and season with salt and pepper to taste. Set aside. In the same pot used to cook the rice, combine the crushed tomatoes, remaining spice blend and ½ cup of water. Cook on medium, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and heated through. Remove from heat; season with salt and pepper to taste. Spread a thin layer of the salsa roja onto the bottom of a baking dish. Place the tortillas on a clean, dry work surface. Divide the filling between the centers of the tortillas; tightly roll up each tortilla around the filling. Place in the prepared baking dish, seam sides down, in a single layer; top with the remaining salsa roja and the grated cheese. Bake 10 to 12 minutes, or until the cheese is bubbling and lightly browned. Let stand for at least 2 minutes before serving. Garnish with the cilantro.
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