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½ red or white onion, diced

1 yellow squash, chopped

1 zucchini, chopped

Kernels from 1 elote (fresh corn)

2 garlic cloves, minced

3 heaping tbsp diced Hatch green chile

Cooking oil

Salt and garlic salt, to taste

Shredded cheese (such as Monterey Jack, mozzarella, or cheddar)

½ cup diced Hatch green chile

½ onion, chopped

2 garlic cloves

4 oz cream cheese

½ cup heavy cream

1 cup chicken or vegetable stock

1 tbsp tomato bouillon

Yellow corn tortillas

Cooking oil for gently frying tortillas

Extra shredded cheese for topping

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1. Make the Calabacita Filling: Sauté the diced onion in cooking oil over medium heat until translucent. Add the chopped yellow squash, zucchini, a pinch of salt, fresh corn kernels, minced garlic, and 3 heaping tablespoons of diced Hatch green chile. Season with a dash of garlic salt. Top with a layer of shredded cheese, cover the pan for a couple of minutes until melted, then set aside.

2. Blend the Creamy Green Chile Sauce: Combine the green chile, half an onion, garlic cloves, cream cheese, heavy cream, stock, and tomato bouillon in a blender. Blend until completely smooth and add salt to taste.

3. Fry and Assemble the Enchiladas: Gently fry the yellow corn tortillas in a pan with a little oil, then drain them on paper towels so they remain pliable. Spoon some of the calabacita and corn mixture into each tortilla and roll them up. Arrange the rolled enchiladas side-by-side in a large skillet.

4. Simmer and Serve: Pour the creamy green chile sauce evenly over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining shredded cheese on top. Bring the skillet to a gentle simmer, cover with a lid, and cook for 5 to 10 minutes until hot and bubbly.

Chef Nite Martinez via Facebook