He: Grilled Vegetable Enchiladas

What do you do with squash? Why does everyone spend all of their time trying to find ways to hide it in baked goods, cover it with cheese, disguise it as something other than what it is? The only thing that squash has really done to us is to drive us to come up with enough ways to use it before it goes bad. This is one of those really fabulous ways to use it when you have an overabundance and just can't stand the idea of just cooking it by itself.

4 lb. assorted summer squash
2 lb. spring onions with tops
2 tbsp. good olive oil (preferably a nice extra virgin)
30 corn tortillas
1 jar of Fronteraenchilada sauce
1 tbsp. dry oregano
1 tbsp. smoked chile powder (not chili powder, but a singular powder like ancho, chipotle, aleppo, pasilla)
sea salt and black pepper to taste
cheddar, jack, or some other melting cheese (if desired)

1) Cut the ends off the squash and cut into planks about 3/4" thick. Do the exact same thing with the onions bottoms (save the tops to cut like green onions at the end).
2) toss the squash and onions with the oil and a little salt and pepper (it's really hard to say how much, just aim to make them taste like squash and onions, just a little bland...if you're really unsure try a Tbsp. of salt, and 1/2 tsp of pepper).
3) Grill on a preheated grill until soft, or about 2 minutes each side. Cool completely
4) Cut all of the vegetables into a nice 1/4" dice, add the oregano, smoked chile powder, the sping onion tops (cut very, very thinly) and any additional salt and pepper if you aren't satisfied with how they taste. Here's my load of veggies all set to become filling

5) Set up your enchilada assembly station just like this picture on the left, with plastic lining your counter and enchilada sauce on top of the plastic. This is an old restaurant trick...trust me it works like a champ.
6) Add a small amount of neutral tasting oil (canola, soy, corn...something inexpensive, since it's just for frying...kinda) to a large skillet and fry the tortillas in this oil for about 5 seconds on each side.
7) Move the tortillas to the assembly station and add a small amount of the squash mixture (about 3 tbsp per tortilla), and roll up the enchiladas.
8) As you finish each one move them into a casserole pan with the seam side facing down. Also, they work best if you push them right up against one another, otherwise they will tend to unroll. These are mine all set for the oven (note, I did some without cheese for the lactose intolerant guests that I had.

9) Once you have them all in the pan, top them with additional enchilada sauce, cheese if desired and then bake at 350 degrees for 20-30 minutes.
10) They are done when the cheese is melted and the house smells like enchiladas (try not to get them too brown or the tortillas will be like eating tree bark.

11) Enjoy and thank me for putting up something else healthy!