Enchiladas de Flor de Calabaza

These enchiladas are filled with a delicious mixture of squash blossoms, cheese, and spices, then topped with a flavorful sauce.

Ingredients - Serves 4

Remove the stems and pistils from the squash blossoms. Rinse them gently under cold water and pat dry with a paper towel.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the squash blossoms to the skillet and cook for 2-3 minutes, until they are slightly wilted. Season with cumin, salt, and black pepper.
Preheat the oven to 375°F (190°C).
Warm the corn tortillas in a dry skillet or microwave until pliable.
Place a spoonful of the squash blossom mixture onto each tortilla, then sprinkle with shredded Monterey Jack cheese. Roll up the tortillas and place them seam-side down in a baking dish.
Pour the enchilada sauce over the rolled tortillas, making sure they are evenly coated.
Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.