When I eat at a mexican restaurant, I usually order the veggie enchiladas. This recipe is what I make at home using only 3 veggies. For a large family you can double the recipe and adjust spices as needed.
2 medium yellow squash, cut into 1 inch cubes
2 medium zucchini squash, cut into 1 inch cubes
1 Ck diced tomatoes with juice
1 medium sweet onion cut into thin rings
1 C water or vegetable broth
2 t cilantro
½ t thyme
¼ t dill
1 t salt
½ t garlic powder
1/4 t salt
½ C non dairy sour cream
3 T jalapenos to taste
5 large low carb whole wheat tortillas
¼ C Go Veggie no dairy mozzarella cheese shreds (see note below)
Cook onion until caramelized, about 20 minutes, in frying pan.
Preheat oven to 350 degrees.
While onions are cooking, combine squash, broth, cilantro, thyme, dill and 1 t salt, cooking until tender. Add onions when they are cooked.
Place diced tomatoes in food processor adding in garlic powder, ¼ t salt and cumin pulsing until smooth. Set aside.
Place sour cream in food processor with jalapenos and pulse until smooth, set aside.
Spoon about ½ C of squash mixture per tortilla and roll up and place in baking dish.
Spoon tomato sauce over enchiladas.
Sprinkle with cheese and bake for about 15 minutes or until thoroughly heated through. (Note: I use very little of the cheese to avoid a pasty taste that sticks to your teeth)
Spoon a couple of tablespoons of jalapeno sour cream onto plate or onto enchilada. Serve with side of Red Chile Rice.