Red Enchiladas with Mexican Squash
Red Enchiladas with Mexican Squash bring everyone to the table
Enchiladas are one of those dishes that bring the whole family to the table. In Mexico, they are often a comforting midweek meal or a star attraction at a weekend comida. While many think of enchiladas as simply tortilla + salsa + cheese, the possibilities go far beyond. These Red Enchiladas with Mexican Squash add a fresh, vegetable-forward twist without sacrificing the bold, smoky flavors that make enchiladas so irresistible. The tender squash, sweet onion, and ripe tomatoes give the dish a lightness, while the chile-based sauce delivers deep, earthy notes. Served with fluffy rice and a refreshing mango agua fresca, this meal is as nourishing as it is satisfying.
Related Recipe: Chicken Enchiladas Tricolor
Storage Tips
- How Long Does It Last?: The Piña Loca is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fruits may release some juice over time, which could make the dish a bit soggy.
- Best Storage Practices: To keep your Piña Loca fresh, store the fruits separately from the chamoy, Tajín, and hot sauce. Add the toppings just before serving to maintain the best texture and flavor.
- Freezing Instructions: Freezing isn’t recommended for the Piña Loca due to the high water content of the fruits, which can become mushy when thawed. However, you can freeze the scooped-out pineapple shell if you plan to reuse it later.
The Heart of the Dish: The Sauce
At the center of this recipe is a rich red chile sauce made with guajillo and ancho chiles. Guajillos lend a gentle tang and bright red hue, while anchos bring a subtle sweetness and depth. Toasted cumin and Mexican oregano tie everything together, and a slow simmer melds the flavors beautifully. This sauce is versatile, you can double the batch and freeze half for future enchilada nights, or even use it to smother tamales, spoon over roasted vegetables, or drizzle onto grilled meats.
Ingredient Variations
While this recipe is already balanced and flavorful, you can easily adapt it based on what’s in your kitchen or garden.
Sauce variations:
- Swap chicken broth for vegetable broth for a vegetarian-friendly version.
- Add one chipotle pepper in adobo to the blender for a smoky, spicy kick.
- Use pasilla chiles in place of ancho for a more robust earthiness.
Filling variations:
- Instead of Mexican squash (calabacita), try zucchini, chayote, or roasted bell peppers.
- Add corn kernels for a touch of sweetness and color.
- Mix in cooked shredded chicken or ground turkey if you want added protein.
Cheese variations:
- Replace panela with Oaxaca cheese for a meltier texture.
- Use queso fresco or even shredded mozzarella if panela isn’t available.
- For a dairy-free twist, use a plant-based cheese alternative.
Storage Suggestions
Enchiladas are best enjoyed fresh, but they can be stored and reheated if needed.
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. If possible, store sauce, tortillas, and filling separately to avoid sogginess.
- Freezing: Freeze the sauce and cooked squash mixture separately for up to 3 months. Assemble and bake fresh for best texture.
- Reheating: Warm in a covered dish in the oven at 350°F for about 15 minutes, or heat individual portions in the microwave in 1-minute intervals.
Serving Suggestions
These enchiladas are a complete meal on their own, but pairing them with traditional Mexican sides takes them to the next level:
- Sides: Mexican rice, refried beans, or a crisp cucumber and jícama salad.
- Drinks: Mango agua fresca, hibiscus tea (agua de jamaica), or horchata.
- Toppings: Fresh cilantro, thinly sliced radishes, or avocado slices for extra creaminess.
Cultural Note
Enchiladas in Mexico are incredibly regional, with countless variations. In some states, enchiladas are rolled; in others, they’re stacked. In Michoacán, they’re often stuffed with potatoes and carrots and topped with pickled carrots and jalapeños. This version leans toward central Mexican traditions, with tortillas dipped in chile sauce before being filled and folded, allowing the flavors to infuse every bite. Incorporating calabacita (a tender, pale-green squash common in Mexican cooking) is a nod to seasonal home cooking, where vegetables from the garden find their way into classic dishes.
FAQs
Yes! The sauce can be made up to 3 days ahead and stored in the fridge, or frozen for up to 3 months. Just reheat before assembling.
Lightly frying each tortilla in oil for a few seconds on each side helps keep them pliable and prevents tearing when dipped in sauce.
Absolutely! Add one or two dried árbol chiles to the sauce for extra heat, or blend in a chipotle pepper in adobo.
Yes. Use vegetable broth for the sauce, skip the dairy cheeses, and replace them with vegan cheese or mashed beans for the filling.
Yes. You can roll the enchiladas, place them in a baking dish, pour extra sauce on top, sprinkle with cheese, and bake at 350°F for 15 minutes.
Set up a “build-your-own” enchilada station: keep sauce warm in a saucepan, have tortillas ready, and offer a variety of fillings and cheeses so guests can customize their plates.
These Red Enchiladas with Mexican Squash are proof that classic Mexican recipes can be both comforting and vegetable-forward. They’re saucy, cheesy, and full of flavor, with just enough freshness from the squash and tomatoes to balance the richness. Whether you serve them at a family dinner or bring them to a potluck, they’re bound to be a hit, and just might become part of your regular cooking rotation.
Print
Red Enchiladas with Mexican Squash
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: makes 12 1x
Ingredients
- 12 dried guajillo chiles, veins and seeds removed
- 2 dried ancho chiles, veins and seeds removed
- 2 cups vegetable or chicken broth
- 3 garlic cloves, roughly chopped
- 1/4 teaspoon dried Mexican oregano
- 1/8 teaspoon whole cumin
- 1 teaspoon salt
- 1 tablespoon cooking oil
Ingredients for filling:
- 1/2 tablespoon cooking oil
- 1 cup white onion, finely chopped
- 4 cups Mexican squash, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 Roma tomatoes, chopped
Ingredients for assembling:
- 1/3 cup cooking oil
- 12 corn tortillas
- 2 cups panela cheese, crumbled
- 1/4 cup white onion, finely chopped
- cotija cheese for topping
Instructions
- Place dried chiles in a large saucepan with enough water to cover. Bring to a boil and continue boiling for 2 minutes, turn heat off and let chiles hydrate in hot water for 10 minutes.
- Transfer chiles to a blender container. Add broth, garlic cloves, oregano, cumin and salt. Blend until smooth. Transfer mixture through a strainer into a large bowl.
- Heat oil in a large sauté pan. Add sauce and cook over low heat for 20 minutes; cover.
- While sauce cooks, make filling: Heat 1/2 tablespoon oil in a large frying pan. Add onion; cook for 3 minutes, add squash, season with salt and pepper; cook for 5 minutes. Add tomatoes and cook for 10 minutes, stirring frequently. Remove from heat and set aside.
- To assemble: Heat oil in a large frying pan. Fry each tortilla quickly (about 10 seconds on each side). Transfer to a paper towel lined plate. Dip each tortilla in enchilada sauce, covering both sides. Place on a plate and fill with 2-3 tablespoons cheese and 1/2 tablespoon onion. Fold and place on a serving platter. Repeat with remaining ingredients. Top enchiladas with squash and tomato mixture. Sprinkle with cotija cheese and serve.
