Authentic Squash Blossoms Enchiladas Recipe

To clean the blossoms, gently swish the blossoms in cold water to clean. Carefully twirl to remove most of the water and then drain thoroughly on paper towels. Set aside.

Preheat oven to 350 degrees
Olive oil

1 to 2 chopped clove garlic (I use two...I love it!)
1/2 cup of chopped red onion (white or yellow is fine)
2 small to medium zucchinis chopped into small pieces
1 green finely chopped cerrano chili remove the seeds (chili is optional)
1 fresh corn-remove kernels from the cob or 1/2 cup of drain can corn

1 chopped roasted red pepper (fresh or from a jar)
1-2.25 oz can of sliced black olives drain
two handfuls of fresh chopped cilantro (coriander)
1 tsp. of finely chopped fresh oregano or dry if fresh is not available
2 bunches of squash blossoms about 20
Salt and pepper for seasoning

1 chopped clove garlic
3 cups of homemade tomato sauce or a can 16 oz tomato sauce
1/4 tsp. of ground cumin
1/2 cup vegetable or chicken stock-if using can tomato sauce use a little more of stock
Salt as you like it

2 cups of shredded Mexican queso fresco or white Monterrey cheese
1 dz of corn tortillas-try not to buy thin ones, they break easily
Chopped avocados or sour cream for garnish.