Summer Garden Enchiladas

When corn and tomatoes and summer squash are all in season together - the height of the summer harvest - I make a lot of calabacitas. But when the tomatillos ripen, time for enchiladas!

1/4 red onion, thinly sliced
a few baby summer squash with blossoms, sliced
a cob of sweet corn, kernels sliced off
sunflower oil
sea salt
2 1/2 cups roasted tomatillo-tomato salsa
corn tortillas
1/2 pound jack cheese, grated

Saute the onion in the oil with a bit of salt on medium-high heat until they start to soften, stirring constantly. Add in the squash, again cooking until slightly soft; then add the corn and blossoms and turn off the heat.

In a casserole dish, spread a thin layer (about 1/2 cup) of the sauce. Add a layer of tortillas, then layer all the veggies, then 1/3 of the cheese and another 1/2 cup of sauce. Add another layer of torillas, pour on the rest of the sauce and top with the rest of the cheese. Bake at 350 degrees until the cheese melts, then broil until golden and bubbly.

Serve with black or pinto beans, garnish with avocado, salsa fresca & hot sauce.

Salsa Fresca
Mix together:

several small tomatoes, chopped

1/8 red onion, diced

a handful of cilantro, chopped

a chile of your choice, finely diced

a few pinches of sea salt

a splash of apple cider vinegar