Name: Summer squash enchiladas
Yield: 6
Ingredients: 10 dried cascabel chiles or 6 dried guajillo chiles; 2 teaspoons of oil, divided; 1/2 medium yellow onion, diced; 4 cloves garlic, chopped; 1 canned chipotle chile; 1 15- oz. canned tomatoes, drained; 2 cups of chicken broth; 1 teaspoon cumin; 1/2 teaspoon oregano; Salt and black pepper to taste; 1 tablespoon vegetable oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 jalapeño, stems and seeds removed, diced; 2 zucchini and 2 yellow squash, diced; 1/4 cup cilantro, chopped; 1/2 teaspoon ground cumin; Salt; Black pepper; Cayenne; 12 corn tortillas; 2 cups shredded cheese, a mix of Monterey Jack and cheddar