BUTTERNUT SQUASH ENCHILADAS RECIPE RECIPES

BUTTERNUT SQUASH ENCHILADAS RECIPE | ALLRECIPES

Butternut Squash Enchiladas Recipe | Allrecipes image

My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)

Provided by Elizabeth

Categories World Cuisine Latin American Mexican

Total Time 1 hours 30 minutes

Prep Time 1 hours 5 minutes

Cook Time 25 minutes

Yield 4 enchiladas

Number Of Ingredients 13

Ingredients

8 (5 inch) corn tortillas
½ unpeeled butternut squash, seeded
½ cup water
2 tablespoons olive oil
1 clove garlic, minced
¼ onion, chopped
2 cups chopped fresh spinach
4 sun-dried tomatoes, chopped
1 cup enchilada sauce
¼ cup crumbled goat cheese
¼ cup crumbled cotija cheese
2 tablespoons chopped cilantro leaves, for garnish
¼ cup sour cream, for topping

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

Nutrition Facts : Calories 370.4 calories, CarbohydrateContent 46.2 g, CholesterolContent 21.9 mg, FatContent 18 g, FiberContent 7.4 g, ProteinContent 10.4 g, SaturatedFatContent 6.7 g, SodiumContent 428.6 mg, SugarContent 5.4 g

CANDICE'S BUTTERNUT SQUASH ENCHILADAS RECIPE | ALLRECIPES

Candice's Butternut Squash Enchiladas Recipe | Allrecipes image

Butternut squash enchiladas, vegetarian-friendly.

Provided by Hustlerose

Categories World Cuisine Latin American Mexican

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12 enchiladas

Number Of Ingredients 10

Ingredients

1 butternut squash - peeled, halved lengthwise, and seeded
¼ cup vegetable oil for frying, or as needed
12 corn tortillas
1 (28 ounce) can enchilada sauce
½ teaspoon ground cinnamon
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ (15 ounce) can black beans, rinsed and drained
? cup chopped fresh cilantro
1 cup shredded Colby-Jack cheese

Steps:

Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes.
Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates.
Preheat oven to 325 degrees F (165 degrees C).
Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.
Sprinkle cinnamon, garlic salt, and black pepper over squash; mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed.
Place a tortilla in the bottom of the baking dish; spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese.
Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 383.7 calories, CarbohydrateContent 58.9 g, CholesterolContent 21.8 mg, FatContent 12.5 g, FiberContent 10.7 g, ProteinContent 13.9 g, SaturatedFatContent 5.9 g, SodiumContent 829.8 mg, SugarContent 5 g

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