Go Back Email Link
–+ servings

Squash Enchiladas

Yellow Squash Enchiladas are a quick and easy low carb dinner recipe for the family. Its keto enchiladas which is so easy to make.
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
no resting time required: 0 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 377kcal
Author: Anjali

INGREDIENTS

  • 2-3 Large Yellow Squash
  • 1 tablespoon Avocado Oil
  • 2 cups Ground Beef or shredded Chicken
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 2 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1½ cup Enchilada Sauce
  • 1 tablespoon Tomato Paste
  • 1 teaspoon Chipotle Powder
  • Salt & Pepper to taste
  • 2 cups Mexican Cheese blend shredded (I use Cotija or Queso Fresco 25% along with Monterary Jack or Pepper Jack 50%)
  • Cilantro, Lime Juice for serving

INSTRUCTIONS

  • Preheat the oven to 350F. Grease a 8x11" baking dish with oil.
  • In a large skillet over medium high heat, add Avocado oil. As the oil shimmers, add the chopped onions and garlic and cook for about 2-3 minutes over medium high heat until the onions start to caramelize .
    Add the Ground Beef. Crumble and cook for 2 minutes or until it browns. Add the Enchilada Sauce, Ground Cumin, Smoked Paprika, tomato paste, chipotle powder, half of Mexican Cheese blend. Toss to combine and cook for 2 min.
    Once cooked, set aside. Deglaze the skillet with a bit of lemon juice and scape off the tasty bits from the skillet. (Big flavor payoff for a little effort :) )
  • On a vegetable cutting board, use a Y-Shaped Peeler or Mandolin Slicer to peel thin slices or Yellow Squash. Leave the middle part which is hard to peel for later use.
  • Lay squash slices on paper towels. Lightly salt both sides. Let sit for 10–15 minutes to draw out moisture. Pat dry. (This little step will keep the squash from getting watery in the oven).
  • Now, lay out three slices of the Yellow Squash strips (slightly overlapping). Add the Ground Beef mixture to one end. Tuck and roll. Mix some cheese in the mixture for extra gooeyness.
  • Spread a thin layer of Enchilada Sauce in the baking dish. Add the Yellow Squash Enchiladas to it. Pour the remaining enchilada sauce over the Squash Enchiladas. Now, top with shredded Mexican cheese blend.
    Cover and Bake @350F for 15-20 min and then remove the cover and broil for 2-3 min or until the cheese melts on top for the perfect bubbly cheese on top.
  • Garnish with chopped cilantro and lime juice. Serve immediately.
  • I love to serve this with some sour cream whipped with some lime zest and a pinch of salt. Also some picked red onions, and some freshly chopped Jalapenos or roasted Poblanos. If you want some crunchy side you can serve with some Tortilla Chips or Lime Smashed Avocado.

Notes

This recipe is loosely inspired from Delish

Storage:

Refrigerate - You can store leftover Squash Casserole in an airtight container in the refrigerator. This stays well in the refrigerator for upto a week. Reheat before serving. You can add more shredded Cheese on top before reheating.
Freeze - Do not freeze this Squash Enchilada as this has a lot of moisture content and shall not freeze well.

Make Ahead:

A great idea would be to cut the Squash into strips and top with paper towel and refrigerate overnight. This will get rid of all the moisture from them. 
Also of course you can make the filling ahead of time and refrigerate in an airtight container. You can even make the roll ups, top with cheese, and refrigerate in an airtight container for up to 3 days. Just go directly from the refrigerator to the oven and bake for 2-3 extra minutes or until the cheese browns on top. 

Substitutions:

You can replace Ground Beef with Ground Chicken or Shredded Chicken or Ground Turkey
For Vegetarian Enchiladas you can use anything to make faux meat. From Ground Chickpeas to crumbled Tofu to just finely chopped veggies or simply Black Beans and Corn.

Nutrition

Nutrition Facts
Squash Enchiladas
Amount Per Serving
Calories 377 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 76mg25%
Sodium 892mg39%
Potassium 617mg18%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 8g9%
Protein 25g50%
Vitamin A 1147IU23%
Vitamin C 23mg28%
Calcium 477mg48%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik